This is a handwritten traditional Matzo Balls recipe I've had for years and the quantity is scaled down for two or three servings. My guess is this came off a package so I can't say for sure where it originated.
- matzo meal: some Matzo meal says " not for Passover" so always check the box. Manischewitz has always been a reliable and trusted brand. Also when you purchase make sure you don't buy the mix, you want a plain matzo meal for this recipe.
- kosher salt: you could use regular table salt but it wouldn't be kosher and the flavor will change slightly so I recommend going with the traditional kosher salt.
- dried parsley: I use an Italian parsley but it's not required, any brand of dried parsley will do or you can leave it out completely
- eggs: I use organic pasture raised eggs. When you crack the eggs, if you find a blood spot in the yolk, remove it before beating.
- vegetable oil: traditional Matzo uses chicken fat, but I never have any around so I use a vegetable oil instead. For my next batch I'll use the no so secret, secret ingredient, chicken fat, it's available in the jar on Amazon or specialty markets.
- chicken broth: if you are making soup then the chicken broth should be used, otherwise you can just use plain water. I've experimented with other liquids, namely a 1:1 mix apple juice and water
In a medium bowl mix together the matzo meal, salt, and dried parsley.
In a separate bowl add the eggs, oil, and broth to the eggs and stir gently with a mini whisk or fork until the eggs are lightly beaten and oil is just combined.
Pour egg mixture into the dry mixture and gently mix with a large fork or dough whisk. Be careful no to over mix the batter, over mixing will result in tough matzo balls.
Refrigerate the matzo ball batter for at least 30 minutes and up to two hour. Don't skip this step.
Right before you are ready to cook the matzo balls, divide the batter and roll into two-inch balls. It’s good to use a cookie scoop to get a uniform size so they cook evenly.
Bring a pot of water or chicken broth to boil and drop it into the pot. let the liquid return to a boil and continue boiling until all the matzo balls float to the top. Do not stir. At this point lower the heat to simmer and continue cooking for about 35 minutes.
When cooked remove from the pot with a slotted spoon.
The recipe provided is for firmer Matzo. If you prefer something a little fluffier then add a ½ teaspoon of baking powder.
Instead of dried parsley you can use ground black pepper, onion powder, garlic powder or other dried herb of choice to give your Matzo a unique flavor.
Yes, they freeze well. Place the matzo balls on a parchment line baking sheet and put in the freezer. Once they are frozen solid,p transfer them to Ziploc bag and remove as much air as possible.
The matzo balls will sink to the bottom, puff up, and then float to the top when they are done. Cut one in half and check if it's done, the texture and color will be uniform. If the middle is darker then it needs to cooks a bit longer.
If you like my Matzo Balls recipe you might like my homemade Chicken and Dumplings recipe