Spelt Matzoh Balls

Oh, to have matzoh balls in my soup again!! As delicious as plain chicken soup is, an extra oomph of matzoh balls is always welcome. These are light and super fluffy. We just couldn't get enough of them. Too bad I froze half of the balls, otherwise we'd have probably finished them all!


Matzoh Balls

4 eggs

4 T oil

4 T ice cold water

1 cup spelt matzoh meal

1 tsp salt

Black pepper

Pinch of ground white pepper

Combine all ingredients and refrigerate for 30 minutes.
Bring a salted pot of water to boil. Form matzoh balls with wet hands and drop them gently (and carefully!!) into the boiling water. Cook uncovered for 30 minutes. Turn off flame and leave pot covered for another 10 minutes.

You can also cook them directly in your pot of chicken soup if you have one cooking anyway. Bring the soup to a boil, and follow the directions above.