This soup is traditionally served at the Jewish holidays, so with Passover coming up we thought the timing was right to present it here. On the other hand, delicatessens in New York serve this dish year round. A bit time consuming, but worth the effort.
8 Eggs (16oz cont FF eggs can be substituted, that’s what we used here)
2 cups matzo meal
1/2 cup water
1/2 cup oil
The oil should be one that’s not too strong tasting, peanut or olive oil are to be avoided, we used canola.
Pretty simple, whisk the eggs, water, and oil together, then slowly ad the matzo meal, stirring with a fork or spatula until it’s all mixed. Put this in the fridge for an hour to set.
With an icecream scoop or by hand, form balls with the mixture, this recipe will make about 12 matzo balls. I put these into the freezer for a half hour now, this will help them keep their shape when cooking.
Drop into boiling water, and after the water starts boiling again, simmer (low flame) for 40 minutes, covered. They’ll be floating, and ready to serve.
The Chicken Stock we made some time back is perfect to serve these in. You can add some other vegetables or chicken if you prefer.
March 19th, 2011 at 3:16 pm
I love matzo ball soup. You may want to add a pinch of salt to the matzo ball batter. I usually add chicken, carrots, onions and celery to the broth and sometimes I will add dill.
March 19th, 2011 at 3:30 pm
The broth had all those veggies, check out the Chicken Stock recipe we made. The original photo shoot for the stock was more graphic, my daughter asked me to remove the “gross chicken pictures.” The result was the best stock ever. Dill? Never thought of that. Next time. Thanks.
March 25th, 2011 at 2:01 pm
Matzo Ball Soup!! One of my favorites….brings back lots of memories….Blessings, Catherine
March 26th, 2011 at 8:59 am
As a healthy lifestyle author …. i look …. i see …. i think of my mum …. and now i want to try this recipe see if i can make this like she did … jewish penicilin, its healthy right?
March 26th, 2011 at 10:40 am
I eliminated half the fat by using the fat free eggs. I’ve yet to find a way to reduce the oil or substitute for it. It’s good for the soul if not the heart.