Matzah balls are more traditionally known as knaydelach (Yiddish for dumplings). Matzah ball soup is generally a very thin chicken broth with two or three ping-pong-ball-sized matzah balls (or sometimes one very large matzah ball) in it. Sometimes, a few large pieces of carrot or celery are added. Matzah balls can be very soft and light or firm and heavy — sometimes the two types are referred to as “floaters and sinkers.” Matzah ball soup is a staple at all Jewish holidays.
- 1/2 cup matzah meal
- 2 eggs
- 2 tbsp. oil or schmaltz (melted chicken fat)
- 2 tbsp. water or chicken broth
- 2 tbsp. fresh chopped parsley
- 1 tablespoon white sugar
- black pepper
- 2 quarts thin chicken broth or consommé
- Beat the eggs, oil and water together thoroughly.
- Add the matzah meal, parsley and black pepper and mix until you achieve an even consistency.
- Let this sit for a few minutes, so the matzah meal absorbs the other ingredients, and stir again.
- Bring the broth to a vigorous boil, then reduce the heat until the broth is just barely boiling.
- Wet your hands and make balls of about 1-2 tbsp. of the batter. Drop the balls gently into the boiling water. They will be cooked enough to eat in about 15 minutes; however, you may want to leave it simmering longer to absorb more of the chicken broth flavour.
- They are done when they float on top of the broth and look bloated.
For lighter matzah balls, use a little less oil, a little more water, and cook at a lower temperature for a longer time. For heavier matzah balls, do the reverse.