Matzoh Balls Recipe – Los Angeles Times

Bring an 8- to 10-quart pot of salted water to a boil. Wet your hands with warm water and form the mixture into balls the size of walnuts. Drop into the boiling water, cover, and simmer for 30 minutes. The matzoh balls should be fluffy and float on top. Remove with a slotted spoon to bowls of hot chicken soup or okra gumbo.