How to Make Matzo Balls
Matzo balls are the ultimate comfort food in Jewish cooking. This recipe makes 12 to 18 soft, fluffy matzo balls that are a perfect addition to any chicken soup recipe. Does this Spark an idea?
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Things You'll Need
- 4 eggs
- 1/2 cup chicken broth or water
- 1/3 cup vegetable oil
- Salt and pepper to taste
- 1 cup matzo meal
- Mixing bowl
- Hand mixer
- Spoon
- Medium-sized pot for boiling water
Instructions
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1
Using a hand mixer, beat the first four ingredients until frothy.
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2
Add the matzo meal and mix by hand until incorporated.
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3
Let the mixture stand for 20 minutes, uncovered and unrefrigerated. In the meantime, boil water in a medium-sized pot.
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4
Using a spoon--a teaspoon for small matzo balls, or a larger spoon for bigger ones--scoop the matzo mixture and drop it into the water. This method will make rustic-looking matzo balls. If you prefer rounder ones, gently shape them by hand.
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5
Maintain a rolling boil and cook the matzo balls for 20 minutes, occasionally using a spoon to move them around. Be gentle!
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6
Ladle the matzo balls into a bowl of soup and serve.
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1
Tips & Warnings
Using 1/2 cup of chicken broth, or even the liquid from chicken soup, markedly increases the flavor of the matzo balls.
If you're planning to add the matzo balls to chicken soup, do not boil the matzo balls in the soup. Cook them in a separate pot of water, then transfer them to the pot of soup when finished.
Don't add too much salt to the recipe, as the matzo balls will absorb additional salt and flavors once they're added to the soup.
Matzo balls will last in the refrigerator for two days. If you plan to store them in the fridge, keep them in a sealed container separate from the soup. If you leave them in the soup, they will get mushy.
Matzo balls do not freeze well.
