Tuesday, August 2, 2016

Soups of the World - Matzo Ball Soup

Matzo (or Matzah) balls are a Jewish food often eaten on Passover. They can be light and fluffy (floaters) or dense (sinkers) but usually served in a chicken broth. I opted to try mking the denser version.


4 eggs
1/4 cup water
1/4 cup oil
1 cup matzo meal
2-3 cups chicken stock
1 carrot
1 stick of celery
Salt and pepper
Pinch of dill

Mix together the eggs, water and oil.

Add the matzo meal, salt and pepper. Combine well and then put in the fridge for 30 minutes.

 Form the matzo mixture into small balls and place in a pan with the chicken stock.

When the matzo balls were almost cooked (after about 35 minutes) I realised I'd forgotten to add the chopped celery and carrot so I had to quickly soften them in a frying pan instead.

Place the cooked matzo balls in a dish and spoon over the chicken broth and vegetables. Garnish with a pinch of chopped dill.

I was unprepared for how delicious this soup would be. The matzo balls were dense and meaty in texture, tasting of chicken so much that it was like eating chicken balls. The balls had absorbed flavour from the stock and were lovely to eat with a mouthful of hot chicken broth. A very warming and surprsingly filling soup. I'd like to try making some lighter 'floater' matzo balls now!

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