Does anyone have a recipe that bakes the Matzah balls before puting them in the soup?

Passover Matzah Balls





3 Eggs, separated,


1 1/2 c Matzah meal


1 1/2 ts Salt





Instructions:


separate eggs. Beat yolk till light and frothy. Beat white till stiff and


dry. Fold whites into yolks. add 1/2 teaspoon salt. Add matzah meal


slowly to egg mixture. place in fridge for several hours. Brong large


kettle of water to a rolling boil, add 1 teaspoon salt. wet hands and shape


matzah mixture into balls about 1 inch diameter. Add to boiling water.


DON'T ADD MORE UNTIL FIRST BATCH SURFACES! Cook appx. half an hour. Remove


w/ slotted spoon. If balls fall apart, add small amounts of matzah meal


until proper consistency.Does anyone have a recipe that bakes the Matzah balls before puting them in the soup?
You will want to bake them after boiling them or they won't be fluffy in the middle. Here is a traditional Matzoh Ball recipe - after you have made them place the Matzoh balls on a lightly greased baking dish and bake at 350 for 10-15 minutes until golden.





MATZOH BALLS:





1 c. matzoh meal (unsalted)


4 eggs


1/2 c. water


1/3 c. melted butter


1 tsp. salt


Dash of pepper





Mix eggs, water, salt, pepper and butter in medium sized mixing bowl. Place matzoh meal in separate bowl. When liquid batter is thoroughly mixed, add gradually into matzoh meal, constantly stirring. Stir matzoh dough until all lumps are removed. (Batter will be the consistency of cake batter just slightly thicker.) Set aside in refrigerator for 1 hour for batter to thicken.


When batter has been chilled, boil 1 1/2 quarts of water. Add 1 tablespoon salt. Roll matzoh dough into small balls and drop into boiling water, one at a time. Cook for 20 minutes. Drain water when done. Matzoh balls can then be added directly to soup or may be refrigerated separately until served with soup and then warmed.