Hello all! This is a 2 part recipe. Today, I will share my recipe for Matzo balls and tomorrow, my recipe for chicken noodle soup. Matzo balls are a traditional Ashkenazi Jewish dumpling usually made from Matzo meal. It is usually served with a chicken broth styled soup. It is considered a comfort food, by the Jewish community. The first time I had ever had Matzo Ball soup, was when I was in college. I had just made a large pot of chicken soup and my husband decided to try and make Matzo Balls. Matzo balls have a distinctly cracker taste to it and can be very light or very dense, depending on your recipe. It can be cooked in salted water or for extra flavor, in boiling chicken broth (or the soup you serve it with). Traditionally, rendered chicken fat is used for this recipe but I did not have any on hand, nor was I inclined to make some. This is my first try at making these and definitely not my last.
4 eggs, separated
4 tablespoons oil (rendered chicken fat)
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon parsley fakes
1 cup of matzo meal
1/4 teaspoon baking soda
- Beat egg white until soft peaks form
- In a separate bowl, combine remaining ingredients, mixing well.
- Slowly fold in 1/3 of the egg whites into the matzo meal mixture
- Once the egg whites are mixed, add the remaining 2/3rd of the egg white, folding carefully so that the air bubbles are not lost.
- Cover and refrigerate mixture for 1 hour.
- Bring chicken soup (or salted water) to a rolling boil
- With oiled hands, take about a 1/4th cup portion of matzo mixture and gently form into a ball. Careful not to pack the ball together and not to handle the matzo too much.
- Place matzo balls in boiling soup and let it cook for about 15-20 minutes