Have you ever heard anyone say that if you put 2 Jews in a room together you’ll get 3 opinions?!
What every Jew can agree on is that you haven’t done Passover until you’ve had your fill of this soup.
When it comes to making the perfect Matzo Ball, it’s certainly the truth. Everyone thinks they have the perfect recipe for Matzo Balls. Some say you should use seltzer water to make them fluffy. But some don’t want fluffy, some want bullet hard matzo balls. Some want fluffy on the outside, but hard on the inside. And some people insist on carrots in the broth. Some say no carrots, just egg noodles. Some say no to noodles, and yes to lots of dill or parsley. You see where I’m going with this?
For this very reason, I’m picking one pretty popular way (and happens to be a favorite way for me personally) to make Matzo Ball Soup.
For the Broth:
Follow my recipe for Chicken Stock in the Crock Pot. Just make sure to not discard the fat you would normally skim off the top after refridgeration. You’ll need that lovely fat (a.k.a “Schmaltz”) for the Matzo Balls.
For the Matzo Balls (courtesy of Food Network):
- 4 eggs, lightly beaten
- 4 tablespoons chicken fat (from the above Chicken Stock)
- 1 cup matzo meal
- 2 teaspoons salt
- 1/4 cup hot water (can sub for Chicken Stock)
- 12 cups salted water (can sub for Chicken Stock)
Make Chicken Stock according to directions given on my previous post.
In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. With wet hands, form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don’t even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few more minutes before serving.
And just in case you think my way isn’t the right way, here’s some links just for you (I’m such a nice Jewish girl!):