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Lilly’s Table

 
 
© Lillys-Table.com Photo of Matzah Balls
 

Tags: vegetarian Dairy Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
No

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Matzah Balls

 

These are the rules I have recently learned about Matzah (or matzo) ball soup, although every family has their own list of requirements: The broth must be clear. To ensure this, boil the matzah balls in salted water and then add to the hot broth just before serving. The only minor additions are cooked carrots and possibly a sprig or so of fresh dill. My desire to add lots of vegetables were quickly deterred. If your family has some other specifications, please let me know so I can incorporate them into this recipe.

Ingredients

  • ½ cup matzah meal
  • 2 teaspoons salt, divided
  • 2 tablespoons vegetable oil (high heat), or chicken fat
  • 2 tablespoons broth, chicken or your preference
  • 2 eggs, beaten

Serving Size: 4 People

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Preparation Instructions

Fold together the matzah meal, half of the salt, oil, broth and eggs.

Cover and set in your fridge for at least 30 minutes to rest.

When ready to cook, bring a large pot of water up to a boil. Add the remaining salt. Reduce to a simmer.

With wet hands, carefully and loosely form 1-inch balls. Drop into the simmering liquid and cover.

Simmer for 30-40 minutes until the balls are cooked through in the center.

All that is needed is the hot broth for Matzah Ball Soup.