Get your kids to help with these easy clean up matzo balls in a bag.
WE DID IT IN A BAG! Enough dishes to make a cook crazy is a common theme during the holiday. We just saved you 1 bowl, 1 spoon, and more. Enjoy the holiday and spend less time washing dishes.
- Cook Time
- Prep Time
- 12 to 15 matzo ballsServings
- 4 eggs
- ¼ cup extra virgin olive oil, poultry fat, or melted coconut oil
- ¼ cup chicken broth or vegetable broth
- 1 cup matzo meal
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons finely chopped fresh flat-leaf parsley or dill (optional)
1. Open a gallon size reusable storage bag and fold down the sides to “cuff” the bag. This way all the ingredients will be down deep in the bag.
2. Place eggs, evoo or poultry fat, broth, matzo meal, baking powder, salt, and parsley or dill.
3. Seal the bag and squish mixture together until well combined. Allow mixture to rest in refrigerator for 20 minutes.
4. Fill a deep sauté pan with a tight-fitting cover halfway with salted water. Bring to a simmer.
5. Cut a small hole in a corner of the bag. Squeeze out a walnut size amount of matzo ball dough and gently roll it between moist palms. Place in water. Continue dispensing dough, rolling it and adding it to water. Cover and simmer for 20 minutes for heavier matzo balls or 30 minutes for lighter matzo balls. I always like to have a tester ball. My family is finicky, so I need to cut one open and see if it is cooked all the way through.
6. Transfer matzo balls to chicken soup or vegetable soup, or cool balls on a tray and then freeze for up to 1 month. Frozen matzo balls can be directly added to soup without thawing first.