April 20th, 2011

Fun with Matzo Balls!

For some of you, matzo ball soup is a once-a-year treat that your mother used to make for Passover every spring. For others, it’s that warm dumpling-esque soup you get at the Deli on 32nd street. But for most, it’s probably something you’ve heard about, maybe from a Woody Allen movie or your Jewish friend, but never tried. Those matzo balls always looked kind of funky, and it’s almost impossible to get it pre-made outside of New York City. I’m here to tell you that basic matzo ball soup is about as easy as soup gets, and so comforting.

Matzo BallTest

Matzo balls outweigh pasta or rice in soup both literally and figuratively. They’re dense, yet fluffy, and they absorb the broth in which they are cooked, giving them lots of great flavor. In honor of Passover, I made a big batch of traditional matzo ball soup. When I say traditional, I don’t mean the way my ancestors may have made it 100 years ago. I mean the way I was taught to make it – bouillon cubes, matzo meal in a can, and all. Kim Sunee, our Food and Wine Editor, will be making a more contemporary, more inventive, and probably more upscale version of the soup over on her blog, Tasteful Travels. But if you want a quick and gentle introduction to matzo ball soup, give this a try!

Ingredients

Yield 26 small matzo balls in 8 cups of broth

1/2 cup Matzo Meal

2 eggs

2 tablespoons vegetable oil (I use olive oil)

2 quarts water

4 bouillon cubes (or amount needed for 2 quarts of water)

1 onion

1 large carrot

Parsley (optional)

Directions

  1. Mix together meal, eggs, and oil in a small bowl. If meal is slightly dry, add a bit of water. Refrigerate mixture for 15 minutes.
  2. Bring 2 quarts of water to a boil in a large pot. Add the bouillon cubes and stir to dissolve.
  3. Chop onion, carrot, and parsley into small pieces, add to broth.
  4. Remove matzo ball mixture from the refrigerator. Roll into 1 inch balls and drop into boiling broth (if you prefer, you can make bigger matzo balls). Once all of the balls are made and in the broth, place the lid on the pot and lower the heat to a simmer.
  5. Let simmer for 15 minutes. Now your soup is ready to enjoy!

Comments

    A Matzoh Taste Test…

    We tried eight varieties of kosher-for-Passover matzohand found three that are delicious straight out of theboxby Carolina Santos-NevesMatzoh, the unleavenedbread made of water and flour, is consumed during Passover tocommemorate the Israelites’ hasty…

    This is the only thing that you’ve written about that I can make, really well. I LOVE them.

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