Passover starts at sundown tonight and that means that Jewish people throughout South Florida will be supping on matzo ball soup. There is a fundamental debate among Jewish foodies concerning the firmness of matzo balls. While some people prefer light and fluffy matzo balls, others favor rock hard ones. The issue has never been resolved, and probably never will be. However, my recipe for matzo balls produces buoyant, yet firm ones. (If you would like them denser, exchange the club soda for the same amount of water or chicken stock.) While the dill is not a traditional ingredient, the herb adds a nice flavor the matzo balls.
Matzo Ball Soup.
Photo by Jacquelynn D. Powers
Matzo Ball Recipe (will yield eight matzo balls)
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
½ cup Matzo Meal (make sure this is kosher for Passover)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
2 tablespoons club soda
1 teaspoon chopped fresh dill
1 quart chicken stock
Directions: Mix the first seven ingredients together in a wide bowl with a fork. Cover in the refrigerator for 30 minutes.
Bring a pot of water to a full boil. Wet your hands and form the matzo mixture into round balls. Drop into the boiling water, cover the pot and reduce the heat to low. Cook for 30 minutes. Add the matzo balls to heated chicken soup and serve. (These matzo balls can be prepared up to two days before and stored in the refrigerator.) This recipe can easily be doubled or tripled, depending on how many people you are serving.