Matzo Ball Soup

Hello world, this is a matzo ball.  It’s warm, fluffy (if you make it correctly), and tastes like chicken…only it’s not.Wait…what’s a matzo ball?

What’s matzo bread? Unleavened bread.

When do you eat it? Well, it’s a traditional soup made during Passover and served at Seders.

Is it good?

Hell, yes, it is good.

Matzo Ball Soup

This recipe is adapted from Deb over at Smitten Kitchen (here).  Deb’s recipe is so easy and user-friendly for a non-Jewish cook who may have spent more time tracking down Matzo in her local grocery store than actually using it.  Thanks Deb for another amazing recipe!

Ingredients:

–Broth–

* Chicken or Vegetable  Broth/Stock, see Clearly Delicious recipe here

–Matzo Balls–

* 1/2 cup matzo

* 2 eggs, lightly beaten

* 1/4 teaspoon black pepper

* 1 teaspoon salt

* 2 tablespoons chicken fat or vegetable oil (for the vegetarian option)

1.) Prepare broth according to soup instructions.  Set aside for when you are ready to make the matzo balls.

2.) Mix matzo, salt, pepper, oil, seltzer, black pepper, and eggs in a bowl.  Cover and refrigerate for 30 minutes before rolling balls.

3.) When the matzo has had time to chill and harden, bring the chicken broth to a simmer and almost boil.  Using your hands, shape the matzo into small-sized balls (like a meatball) and drop into the pot.  This recipe will yield anywhere from 8-12 balls.  Cook for 35 minutes covered and simmering. Serve with Challah Bread (if you can eat leavened bread) and enjoy! Makes 4 servings.