Matzah Balls (Gebrokts)
Serves: about 15 medium balls
 
Ingredients
  • 4 eggs
  • ¼ cup oi
  • ¼ cup ice water
  • 1 cup matzah meal
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 cups water
Instructions
  1. Combine water and salt in the slow cooker. Leave on high for 1 hour.
  2. Meanwhile,  in a separate bowl, combine remaining ingredients. Form into balls and rest in fridge for 20 minutes.
  3. Add matzah balls to slow cooker. Cook for approximately 3 hours on low. Allow to cool, then freeze on a cookie sheet lined with parchment paper, for about an hour. (This helps the matzah balls not stick to each other when frozen together.) You can then transfer matzah balls to small loaf pans/containers/ Ziplok bags to freeze in portions.
Recipe by Between Carpools at https://betweencarpools.com/easiest-way-prepare-roast-matzah-balls-pesach-slow-cooker/