Perhaps the most beloved, of all Passover dishes – Matzo Ball Soup is traditionally served at the beginning of the seder meal. Make my Gluten-Free Matzo Balls, all will enjoy the soup – they are delicious!
Nothing says Passover like a good bowl of matzo ball soup.
Matzo balls are more traditionally known as kneidlach (Yiddish for dumplings.)
Don’t despair if you Mother or Bubbe never graced you with lessons of rolling and poaching the perfect Matzo Ball. My recipe will explain each step – gluten free or regular, this method produces light and tender matzo balls.
Like them heavier? ~ cook them less and they will be firm and sturdy.
Shape the matzo balls into large sized balls, or create miniatures sized ones – cook them separately as they cook quicker.
Homemade broth is essential, this you can make ahead of time and freeze. Use the chicken fat, which will accumulate on the top to enrich the flavor of the matzo balls, and for rolling them too.
To serve, add Spring Vegetables from my list to the broth before serving. Cook them until crisp, still with flavor and color. Ladle soup into individual bowls with the vegetables and top with a matzo ball. Garnish with celery leaves and dill sprigs… I always add a sprig of dill on top of each matzo ball too.
Soup for Vegetarians? No problem… make my Vegetable Stock in a Wok (see recipe.)
See these great Passover Recipes:
Karen’s Best Latkes
Enjoy this Jewish comfort food – not only for the holidays, but a year-round treat in a bowl.