Make these for the Passover holiday (or year-round!) all will enjoy, they are delicious, fluffy and tender. The only ones I make!
4 large eggs
2 tablespoons chicken fat*
2 tablespoons neutral oil**
1 teaspoon sea salt
2 tablespoons freshly chopped herbs, parsley and dill
2 tablespoons seltzer water
1 cup Gluten-Free Matzo Meal, look for reduced sodium if available
Vegetables: see list
Herbs: see list
Chicken Broth: 14 cups (3 1/2 quarts)
These are quite simple to make ~ thorough directions below.
In a large bowl, whisk eggs well. Add chicken fat, oil, sea salt, chopped herbs and the seltzer. Mix to incorporate all.
Add the matzo meal. Stir with a rubber spatula until well mixed. Cover with plastic wrap, refrigerate for 30 minutes, until firm and cold.
Fill a large pot with 6 quarts of water, and bring to a boil. Season with a bit of salt.
Lay a piece of waxed paper on your work surface, will hold 14 matzo balls.
Using a spoon, or a 2″ cookie scoop, (as I do) –
Oil hands with chicken fat or oil. Scoop a mound of the mixture (the size of a large walnut), add to the palms of your hands, and gently roll into a round ball. Place on the waxed paper. Repeat to make 14 balls.
Adding more fat to your hands when necessary.
Make some mini sized ones if you like: Scoop out a portion, cut into thirds and roll.
Cook these separately for 15 minutes until light and cooked through.
Drop the balls into the boiling water and cover the pot. Cook at a boil, but a little lower than a full boil.
Keep covered (I shake the pot while it cooks – be careful of the boiling water.)
Cook for 30 minutes, can test one until it is fluffy, and cooked through.
If slightly underdone, turn the heat off. The matzo balls will sink to the bottom and continue to poach for a few minutes.
For denser matzo balls, cook 5 minutes less.
Lift each ball out next to the sink, with a slotted spoon and drop the cooked balls into a large pan of cold water.
When cool, drain water. Add the matzo balls to your warm broth.
Can store the cooled matzo balls in the refrigerator a day ahead, being careful not to crowd them.
To finish the soup:
Place the broth in a large, heavy pot. Bring to a simmer.
Cut vegetables and cook in the broth, covered until firm but still vibrant in color.
Vegetables: Use as many as you like
Carrots – orange and yellow, cut into 1/3″ slices.
Asparagus – Cut off the tips, slice in half lengthwise. Cut the stalks into 1/3″ circles (peel them if fat.)
Sugar Snap Peas – string the peas, cut into 1/3″ slices.
Celery – Peel and cut into 1/3″ slices – KEEP the celery leaves, add them to the pot just before serving, and some for garnish.
Flat Leaf Parsley – Add some chopped to the pot before serving; 2 tablespoons.
Dill – Make small springs. When serving – top each Matzo Ball with a dill sprig, add some more to the pot of broth if you like.
Add broth and veggies to each bowl. Add a Matzo Ball, and a few mini ones if you like.
Add a dill sprig on top of each matzo ball, add some celery leaves to soup and serve.
Will need about 14 cups (3.5 quarts.)
Soup for Vegetarians? No problem… make my Vegetable Stock in a Wok (see recipe.)
– Use a neutral oil in the matzo balls, and to roll them (omitting the chicken fat.)
Can use this recipe with Regular Matzo Meal too!
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes 14 large Matzo Balls
Can make Mini Sized ones too, 3 minis = 1 large.