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I love the time around various holidays when your local supermarket starts to carry seasonal ingredients. Being that Passover is just around the corner, my supermarket is rich with all things Matzo. My memories of Passover as a child are less than exciting. Long, arduous Seders, conducted by my dad (who is brilliantly verbose, but not concise and quick when it comes to telling the story of Passover) spanned what seemed like a food-less eon.  The only redeeming part of those Seders was to me, thinking about the meal to come.

My mom would make awesome Matzo Ball Soup, which you only really ever eat at Passover…it’s not one of those things people cook on a random Tuesday night in July. So with that being said, now that I am in Matzo heaven every time I go food shopping, I decided to make some Matzo Ball Soup.

Since I never got my mom’s recipe, I went to the next best source: my husband’s Jewish co-workers. One of his co-workers sent me HIS mom’s recipe and I felt like I struck gold.

This recipe makes for the fluffiest, lightest, and most delicious Matzo Balls. The trick is the Seltzer. Usually water is used, but the seltzer works magic to make these the best Matzo Balls ever!

 

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Matzo Ball Soup

Homemade Matzo Balls that are perfectly light and fluffy

Author Category: Soup Prep Time:
Cook Time:
Total Time:
Serving Size:
Serves 6-8
Ingredients
  • 4 Eggs
  • 1/2 Cup Seltzer
  • 1/2 Cup melted Margarine
  • 1 Cup Matzo Meal
  • Salt and Pepper
  • 2 qt Low Sodium Chicken Stock
  • 2 Carrots (sliced thin)
  • 2 Celery Stalks (sliced thin)
  • Fresh Dill (to garnish)
Directions
  • Ina bowl, beat your eggs - add the seltzer and margarine. Mix. Gradually add matzo meal until it gets thick. Season with salt and a little bit of pepper. Refrigerate for about 20 minutes.
  • Bring a large pot of water to a boil, wet your hands and form your matzo mixture into balls. Drop your formed matzo balls into the boiling liquid, and cook until they rise to the top (about 30 minutes).
  • Meanwhile, heat up your chicken stock. Bring to a boil, and add in your carrots and celery. Cook for about 10 minutes until the carrots are soft. Season with salt and pepper. Add in your matzo balls and cook another few minutes. Serve with a garnish of dill.
Recipe Tags:
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