Jewish Food: Jewish Food Recipes: Jewish Cooking: Chicken Matzo Ball Soup Recipe

                                                                         

 In this recipe I am showing you how to make traditional matzo balls from beginning to end. This was a request by a viewer to show my viewers how to make the matzo balls after I made my Jewish Penicillin Chicken Soup video. The recipe can be found below. Enjoy!

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Ingredients

1.5 Cup matzo meal
1/2 to 3/4 Tsp salt
1/2 to 3/4 Tsp garlic powder
1/2 to 3/4 Tsp onion powder
1/2 to 3/4 Tsp white pepper (optional)
4 Eggs
5 Tbsp melted schmaltz (or substitute grapeseed oil)
2 Tbsp minced fresh dill
4 Quarts soup broth or salted water

Method

In a mixing bowl using a fork mix your dry ingredients the matzo meal, salt, garlic powder, onion powder, pepper.

Use another bowl and a fork to mix your eggs and schmaltz together. Don't overmix.

Now pour the egg mix into the dry ingredients and then add in the dill weed.

Now put the bowl of the matzo meal mixture in the fridge for 45 to 60 minutes.

Heat up your 4-5 quarts of chicken stock. Cooking the matzo balls is best in stock.

Be careful the matzo balls will absorb lots of the liquid.

Now bring your broth to the boil over medium heat.

Now take your matzo ball mix and make 1 inch round balls to put in the broth.

When the broth boils gently add your matzo balls to the broth.

Cover your pot with the lid on a canted angle and cook the balls for 30 minutes or until the balls sink to the bottom of the pot.

Ladle your broth into bowls and add 2 to 3 matzo balls to the broth and serve. Enjoy!