Matzoh Ball Soup Recipe
Step 1: Separate 2 eggs and put the egg whites in a medium-sized mixing bowl. Set the yolks aside because you will add them later. Whisk the egg whites until they are light and fluffy.
Step 2: Crack the last egg and combine with the yolks you set aside. Using a fork, beat together. Gently fold the yolks into your fluffy egg whites.
Step 3: Add matzoh meal, vegetable oil, 2 tbsp of chicken broth, water, salt, white pepper, and garlic powder, again folding it carefully into your mixture.
Step 4: Place bowl in refrigerator for 1 hour, until the mixture is chilled and firm to the touch.
Step 5: Place two quarts chicken broth in a large pot. Bring to a boil over medium-high heat.
Step 6: Remove matzoh mixture from the refrigerator. Using your hands, scoop out a small bit of mixture and gently roll it in your hands to form a ball, about 1″ in diameter. (Rinse your hands with cold water if the dough is sticking to your fingers.)
Step 7: Using a slotted spoon, place matzoh balls into the chicken stock one at a time. Reduce heat so mixture is at a low simmer. Cover pot and allow matzoh balls to cook gently for about 45 minutes until they are cooked through.
Step 8: Serve your matzoh balls in the broth they cooked in, or as a substitute for the noodles in chicken noodle soup. This recipe is meat. For a kosher meal, serve only with other meat or pareve foods.
Reprinted with permission from Jill Colella Bloomfield’s Jewish Holidays Cookbook (2008 DK Publishing).
3 eggs
1 cup matzoh meal
4 tbsp vegetable oil
2 qt. plus 2 tbsp chicken broth
1/2 cup cold water
1 tsp salt
1/2 tsp white pepper
1/2 tsp garlic powder
Step 1: Separate 2 eggs and put the egg whites in a medium-sized mixing bowl. Set the yolks aside because you will add them later. Whisk the egg whites until they are light and fluffy.
Step 2: Crack the last egg and combine with the yolks you set aside. Using a fork, beat together. Gently fold the yolks into your fluffy egg whites.
Step 3: Add matzoh meal, vegetable oil, 2 tbsp of chicken broth, water, salt, white pepper, and garlic powder, again folding it carefully into your mixture.
Step 4: Place bowl in refrigerator for 1 hour, until the mixture is chilled and firm to the touch.
Step 5: Place two quarts chicken broth in a large pot. Bring to a boil over medium-high heat.
Step 6: Remove matzoh mixture from the refrigerator. Using your hands, scoop out a small bit of mixture and gently roll it in your hands to form a ball, about 1″ in diameter. (Rinse your hands with cold water if the dough is sticking to your fingers.)
Step 7: Using a slotted spoon, place matzoh balls into the chicken stock one at a time. Reduce heat so mixture is at a low simmer. Cover pot and allow matzoh balls to cook gently for about 45 minutes until they are cooked through.
Step 8: Serve your matzoh balls in the broth they cooked in, or as a substitute for the noodles in chicken noodle soup. This recipe is meat. For a kosher meal, serve only with other meat or pareve foods.
Reprinted with permission from Jill Colella Bloomfield’s Jewish Holidays Cookbook (2008 DK Publishing).
- Photographer Angela Coppola