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.
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
- Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.
- Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.
- 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.
- 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.