My 5 year old is OBSESSED with Matzoh Ball Soup. She has been for 3 years now. It all started when my grandmothers would baby sit her and them being 80 year old Jewish grandmothers (or great-grandmothers) fed my then 2 year old like one as well. So, that is how it all happened. Her loves for other foods have waxed and waned over the years but this one stayed constant and I suppose it makes sense as this food has survived in popularity for centuries.
Another plus is how super easy they are to make. And it only takes a few ingredients.
Measure one cup of matzoh meal in a bowl. Do not use the matzoh ball mix for twice the price. I am not sure what it does and why they sell it as you still need eggs and oil anyway so it is pretty useless. Add 4 eggs and 4 tb of fat. I had chicken fat but you can use oil. Chicken fat is more traditional.
Add some seasoning like Osem, salt and pepper – how much you want is really up to you I put maybe a tb of Osem (Osem is parve so if you did not use chicken fat you can make this vegetarian). Then add few tb of water slowly until it is just pour-able. Maybe the consistency of frozen yogurt??
Refrigerate the matzoh ball dough for at least 30 min to 1 hr while you bring salted water to a boil.
Once it is sufficiently cold you can roll it into balls with your hands. To avoid having the balls stick to your hands moisten your hands with water between balls. They also triple in size so make them small. Like smaller than golf balls.
Place them in the boiling water and make sure none stick to the bottom – they should all float
Let them cook at a low boil for 45 mins to an hour depending on how big they are. You know they are done when you cut one in half and its the same lighter color completely through without a darker yellow denser (raw) core.
I served mine in some soup