matzo ball soup

matzo ball soup

When I think of matzo meal, I think of matzo meal pancakes – a childhood favourite of mine. I don’t think I’ve ever had a matzo ball but have always wanted to make it. The HTB also mentioned a semi-desire to have matzo balls, so I guess that encouraged me to try making some.

I followed Smitten Kitchen’s recipe which starts off by making a homemade chicken stock. I made a stock of sorts – I used chicken drumsticks instead of bones, put in some carrots, parsnips, celery, onions, garlic, peppercorns, bay leaves, and salt. Cooked it for about 3 hours and set it aside. I then made the matzo balls. It was easier than I thought – the matzo balls were lovely, not gummy and mushy and the stock made a perfect comforting soup for the balls to sit in. It was a warm and comforting meal on a cold day (gah, it’s cold everyday now…).

Matzo Ball Soup

(taken from Smitten Kitchen; click here for recipe)

Makes 8-12 matzo balls.

Ingredients:

For the matzo balls:

  • 1/2 cup matzo meal
  • 2 eggs, lightly beaten
  • 2 tablespoons reserved chicken fat or vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chicken stock or seltzer

For the stock:

  • Prepared chicken stock (homemade or bought)
  • Sliced carrots for soup
  • Dill, for garnish

Method:

  1. Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.
  2. Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.
  3. Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
  4. About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.
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