Matzah balls are a kosher food eaten at Passover. Check out the recipes given here and know how to make matzo balls.
Matzah balls are a type of dumpling that is made by combining matzah meal with egg, oil and seasonings. This combination is to make a sticky dough, which is molded in the shape of small balls, known as matzah balls. The matzah balls are then cooked in a liquid of choice, to make soup. Many consider these dumplings to be a type of Jewish comfort food. Matzo balls are commonly served at Passover, as they conform to the dietary rules of the festival. They are available in the stores, though the balls can be very easily made at home as well. Read on to know how to make Matzah balls.
Matzah Balls Recipe
- 4 Eggs (slightly beaten)
- 4 tbsp Oil
- 4 tbsp Water (ice cold)
- 1 cup Matzah Meal
- 1 tsp Salt
- 1/2 tsp Pepper
- Assemble all the ingredients in a large mixing bowl. Mix well and refrigerate, covered, for an hour.
- Fill 8 cups of water in a large pot and add a tbsp of salt. Bring the salted water to a boil. Choose a large pot, because matzah balls expand as they cook.
- Reduce the heat, once the water comes to a boil.
- Take the mixture out of the refrigerator and gently shape the balls with your hands. Take care to wet your hands before making the balls.
- Slowly, add the newly shaped balls to the hot water.
- Cook for about 30 minutes and then, turn off the fire. Keep the pot covered and let the matzah balls remain in water for another 10 minutes.
- You can take the matzah balls out of water and use them instantly. Alternatively, you can also store them in refrigerator for later use.
Matzah Ball Soup Recipe
- 2 large Eggs
- 2 tbsp Oil
- 2 tbsp Chicken Stock
- 1/2 cup Matzah Meal
- 1/2 tsp Black Pepper (freshly-ground)
- 3 quarts Chicken Broth
- 2 stalks Celery (chopped)
- 2 large carrots (peeled and chopped)
- 1/2 cup Onion (chopped)
- 1 tsp Poultry Seasoning
- Kosher Salt and freshly-ground Black Pepper (to taste)
- Combine eggs, oil and chicken stock together and beat. Stir in matzah meal and pepper. Refrigerate for 20 minutes.
- In the meantime, heat broth in a large stick pot, placed over medium heat.
- Add in celery, carrots, onions, poultry seasoning, salt and pepper. Bring to a boil and reduce heat. Allow the soup to simmer.
- Take the matzah mixture out of the refrigerator and shape 1-inch balls using wet hands.
- Once the matzah balls are ready, drop them into the simmering chicken broth. Cover and cook for 20 minutes.
- Taste, adjust seasonings accordingly, and serve.
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