Matzah Ball Soup is a staple first course at Passover Seder’s and also served year-round in many Jewish homes. It’s a close second to Chicken Noodle Soup for treating colds and oh, so good on any dreary day.
My all-time favorite recipe was made by Nana Yetta Finberg, my former husband’s grandmother. Her balls were dense yet not doughy and it has taken me over two decades to get them just right.
Her broth was made from a whole chicken and veggies simmered for hours then strained many, many times to get it perfectly clear and golden. I cheat by using chicken broth to save time but I do roast veggies and add to the broth to simmer for an hour before straining. My broth is not as clear as hers, because I simmer the balls in the broth and then strain one more time. The flavor of both the broth and balls is pretty satisfying!
Variations: This can also be made with vegetable broth instead of chicken.
Matzah Ball Ingredients:
- 8 eggs
- 1/2 cup vegetable oil
- 1/2 cup cold club soda or sparkling water
- 2 cups matzah meal
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- Whisk eggs, oil and club soda together.
- In a medium sized bowl, mix matzah meal, salt and pepper.
- Add egg mixture to matzah meal and thoroughly combine.
- Cover and refrigerate for one hour.
- Wet hands and form 1.5 inch balls, rewetting hands as needed. Make them small as they will expand when cooked
- 1 shallot, sliced into rings
- Handful of baby carrots, sliced in halves
- 2 tablespoons of finely diced garlic
- 64 ounces of chicken broth
- While the ball mixture is cooling, toss the shallots and onions in vegetable oil and spread on a baking sheet brushed with vegetable oil, add the garlic and then roast at 400 degrees for approximately 10 minutes or until slightly browned.
- In a large pot, bring the chicken broth to a boil, add the roasted veggies, reduce heat and simmer for 45 minutes.
- Strain veggies from the broth and discard or save for another recipe.
- Gently insert balls. I use a large slotted spoon and insert three at a time.
- Reduce heat to low, cover and simmer for 20 minutes. The balls will rise to the top when done. Remove one and cut in half to check for doneness. Cook a few minutes longer if needed.
- Gently remove the balls with a slotted spoon and place in a container in a single layer and refrigerate until ready to serve.
- Heat broth to a boil, then reduce to simmer.
- Gently place the balls in the warm broth, simmer for 5 minutes, place in bowls and sprinkle with finely diced Italian parsley.
Makes 35 matzah balls; Serves 8