Matzo Balls

Ina Spector, head of catering at specialty food retailer Gourmet Again, in Pikesville, Md., knows there is a plethora of menu options for Rosh Hashanah’s traditional—and plentiful—meal. Try out her recipe for Matzo Balls  below that was featured on her sample Rosh Hashanah menu.

Serves: 8-12 Matzo Balls

½ cup matzo meal
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoon chicken stock

1. In a medium-size bowl, mix all ingredients. Cover and refrigerate for 30 minutes.

2. Bring 1½ quarts of well-salted water to a brisk boil in a medium pot. Reduce the heat to a simmer. Wet your hands with water so they are thoroughly damp. Form matzo balls approximately 1-inch in diameter by rolling and shaping spoonfuls of the batter in the palms of your hands. Drop them into the simmering salt water one at a time.

3. Cover the pot and cook the matzo balls for 30 to 40 minutes.

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