Matzo balls are synonym to dumplings that are made by mixing matzo meal with egg, oil, and seasonings. These dumplings are one of the best Jewish comfort cuisines. Matzo balls are served during Passover and are made of unleavened bread, validating to the rules of Passover! The basic procedure of making matzo balls is that initially, sticky dough is kneaded, which is casted in the shape of small balls, known as matzo balls. The matzo balls are then cooked in a broth, to make soup. These delicious matzo balls can either be made at home or easily bought from the market. Apart from the basic components, matzo balls can be garnished with many other items such as stock and seasonings for taste or baking powder for added fluffiness. Butter is avoided in matzo balls, as milk products are not permitted to be used in chicken (meat) soup. These appetizing balls are typically served with chicken broth as matzo ball soup, though there are also other interesting variations of matzo balls too. Delve into some of the recipes on matzo balls.
Matzo Balls Recipe
Do you want to relish one of the kosher foods - matzo balls? For some easy and quick recipes like matzo soup and stuffed matzo, read the following article!
- 1 cup Matzo Meal
- 4 slightly beaten Eggs
- 4 tbsp ice cold Water
- 4 tbsp Oil
- 1 tsp Salt
- 1/2 tsp Pepper
- Collect all the ingredients in a large mixing bowl. Mix thoroughly, cover, and refrigerate the mixture for one hour.
- Fill a big pot with 8 cups of water and add one tbsp of salt in it. Boil the salted water. As the matzo balls have the tendency to expand, it is recommended to pick up a large pot.
- Once the water starts boiling, reduce the heat.
- On the other hand, take the mixture out of the refrigerator and tenderly shape the balls with your hands. Take care to wet your hands before making the balls to avoid balls sticking to your hands.
- Gradually, insert the newly shaped balls into the hot water.
- Cook for about 30 minutes and then, turn off the fire. Keep the pot covered and allow the matzo balls stay in water for another 10 minutes.
- After 10 minutes, take the matzo balls out of water and use them right away. Alternatively, you can also keep them in refrigerator for future use.
Matzo Balls Soup Recipe
- 1/2 cup chopped Onion
- 1/2 cup Matzo Meal
- 2 large Eggs
- 1/2 tsp freshly grounded Black Pepper
- 3 quarts Chicken Broth
- 2 large peeled and chopped Carrots
- 1 tsp Poultry Seasoning
- 2 tbsp Oil
- 2 stalks chopped Celery
- 2 tbsp Chicken Stock
- Kosher Salt and freshly-ground Black Pepper to taste
- Mix oil, eggs, and chicken stock together and beat them properly. Blend this mixture in pepper and of course the matzo meal. Refrigerate the mixture for 20 minutes.
- In another pot, heat the chicken broth in a large pot over medium heat.
- Now it's time to add carrots, onions, poultry seasoning, celery, salt, and pepper.
- Boil the above and then reduce the heat. Let the soup to cook at its own pace.
- Take out the matzo mixture and shape 1-inch balls using wet hands.
- Once the matzo balls are ready, drop them into the boiling chicken broth. Cover and cook for 20 minutes.
- The matzo soup is ready to be tasted; you may add some seasonings if required, and serve.
Stuffed And Baked Matzo Balls (Pareve Or Meat)
- 1 cup Matzo Meal
- Vegetable oil for greasing Muffin Pans
- 2 tbsp chopped Parsley
- 4 large Eggs, slightly beaten
- 6 tbsp Chicken soup or water (pareve or meat)
- 2 tbsp Oil
- 2 tsp Salt
- 2 tbsp Matzo meal
- 1 Egg Yolk
- 12 cups Chicken soup
- 2 tbsp oil
- 1 onion, chopped extra fine
- Dash of Cinnamon
- Salt and Freshly Ground Pepper
- First things first! Lubricate the cups of a 12-cup muffin pan and just keep them to the side (for the time being!)
- Then, to make the mixture, beat eggs and oil together in a medium bowl.
- Add parsley and salt in the matzo meal
- Now it's time to add the chicken soup or water.
- Keep the above mixture in refrigerator for an hour or more till the liquid gets absorbed.
- Meanwhile, start preparing the filling.
- Either in oil or chicken fat, fry onions over medium heat till onions becomes very crisp.
- Then allow it to cool slightly and mix in 2 tablespoons matzo meal and egg yolk.
- Don't forget the amazing seasons to taste with cinnamon, salt, and pepper.
- Wet your hands in cold water.
- Take out the mixture from the refrigerator and shape 12 matzo balls out of it, making them approximately the diameter of a 50-cent piece. You need to wet your hands in between as required to avoid them sticking.
- In the middle of the matzo ball, fill a full teaspoon of filling and close the balls well.
- Also, take a 6-quart pot (having a lid), fill it with salted water, and bring to a boil. Reduce the flame and allow it to cook and then place in the matzo balls in the salted water.
- Once the Matzo balls are in, cover the pot, and simmer for 30 minutes or until plump.
- It's time to take out the matzo balls with a slotted spoon and place them in the greased muffin tins.
- Bake each matzo ball by coating them with a little oil. The baking process will be done in preheated 350-degree oven for about half an hour, or until they turn golden brown.
- To make the balls look more presentable, place one matzo ball in the center of a soup bowl and spread chicken soup over it. Or else, you can create your own presentations.