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Matzo Ball Soup

March 24, 2011

I love chicken soup and usually make it with noodles, since matzo is everywhere right now I decided to try to make my first Matzo Ball Soup.

Matzo ball soup, half-way through cooking.

It came out delicious and even my son gobbled up the matzo balls. You can use any broth you like and add these matzo balls to it. I used turkey broth that I had in the freezer.

Matzo Ball Soup

(This makes a slightly denser ball, if you want very fluffy ball use this recipe)

Your own broth

2 eggs

1 tbsp vegetable oil (I used canola oil)

1/4 cup water

2/3 cup matzo meal (2 whole matzo ground up)

1/4 tsp salt

1/4 tsp pepper

More oil or cooking spray for your hands.

In a medium bowl, combine the eggs, oil, and  water and whisk until combined. Add the matzo meal, salt, and pepper and stir until smooth. Cover bowl and refrigerate mixture for half an hour so the matzo meal absorbs the liquid. The mixture will become firmer as it chills.

Prepare your broth and bring to a simmer. I added extra carrots. Lightly oil your hands. Scoop out a golf ball sized lump of matzo ball dough and roll it in your hands to form a smooth ball. Gently drop into the simmering stock. Repeat with remaining dough, making 8-10 matzo balls. Cover the pan and simmer until done. You can vary the size . The larger balls (6-8 per batch) will cook in about 30 minutes, while the smaller balls (12-14 per batch) take about 15-20 minutes to cook. The matzo balls are done when cooked through, light, and spongy.

Be aware that the matzo balls almost double in size. My small pot became overcrowded quickly. Use a larger pot to give the balls plenty of room to expand.

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