It was always an on-going debate, what makes the perfect matzo ball recipe? Should the balls be small and hard, or big, soft and fluffy?
Personally, I like them soft, the way my grandmother used to make them.
Her chicken soup was also perfect. And her secret recipe, well sadly it remained a secret. We would try to get it. “Grandma, call me before you make the soup so I can come over and learn how to do it. ”
And then the day would come to make the soup. As promised grandma would ring us up, and we would run right over. But year after year, the soup would already be simmering by the time we arrived.
“The secret is to let it simmer for hours.” – No that wasn’t it, the secret went into the pot.
And since the secret left this world with grandma, the best I can do is to present you with,
The World’s Second Best Matzo Ball Recipe
- 6 eggs
- 3/4 tsp salt
- 3 Tbsp oil (light tasting type)
- 1 1/2 cup matzo meal
- 1 quart soup stock or salted water
- Separate eggs placing egg whites in one bowl and yolks in the other
- Beat the egg whites until stiff
- Beat the yolks and salt together, then combine the beaten yolks and the stiff whites
- Stir in oil
- Gradually add the matzo meal. Stir until smooth
- Let rest or 10-15 minutes
- Wet hands with cold water. Form the mixture into small balls by rolling in the palms. Carefully drop the balls into boiling clear soup stock or salted water (1 teaspoon. salt to 1 quart water). Cover and cook at a slow boil for 20 minutes.
Will you make your own Matzo balls this year?
Want more matzoh recipes: