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This was a winter and spring staple in my house as a child and while I’ve made many attempts, I still can’t get it quite the same as my mother’s version. Luckily, J was willing to try!
- From the back of the Manischewitz Matzo Meal can
- 2 tablespoons oil (we used vegetable)
- 2 eggs (slightly beaten)
- 1/2 cup (Matzo Meal)
- 1 teaspoon salt (we used less (kosher salt is best here))
- 2 tablespoons soup stock (we used chicken and add some chicken bullion)
- 1 teaspoon white pepper (more or less to taste)
- Mix oil and eggs together. Mix and add Matzo Meal, salt and pepper. When well blended, add chicken broth. Cover mixing bowl and place in the refrigerator (we put it in the freezer) for at least twenty minutes. Using a two or three-quart size pot, bring salted water to a brisk boil (we used chicken broth for this part). Reduce flame and into the slightly bubbling water drop balls formed from above mixture. Cover pot and let cook 30-40 minutes (don’t skip this step! Too short of a cooking time makes the matzo balls doughy). Have chicken stock at room temperature, or warmer, and remove matzo balls from water to soup pot. When ready to serve, allow soup to simmer for about 5 minutes. The recipe makes about 10 balls.
It’s close to my mother’s, but not quite perfect. We didn’t let the matzo balls cook long enough and they were doughy in the middle. Next time, we’ll let them cook longer. All in all, this was a filling and warm meal for a cold winter’s night!
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