Matzo Balls
Traditional Matzo Balls for Chicken Soup
A timeless classic that warms both body and soul. Delight in fluffy matzo balls gently simmered in a fragrant chicken soup, infused with a hint of garlic and onion. Each spoonful brings comfort, evoking memories of family gatherings and cherished traditions.
Servings4
TEMPSimmer
Per Serving
Ingredients
- 240 ml 1 cup matzo meal
- 4 large eggs
- 60 ml 1/4 cup vegetable oil
- 60 ml 1/4 cup seltzer water
- 5 g 1 teaspoon salt
- 1.25 g 1/4 teaspoon black pepper
- 1.25 g 1/4 teaspoon garlic powder
- 1.25 g 1/4 teaspoon onion powder
- 1.9 litres 8 cups chicken soup
- Chopped fresh parsley for garnish
Instructions
- In a mixing bowl, combine the matzo meal, salt, black pepper, garlic powder, and onion powder.
- In a separate bowl, whisk the eggs, vegetable oil, and seltzer water until well combined.
- Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
- Cover the bowl and refrigerate for at least 30 minutes to firm up the dough.
- In a large pot, bring the chicken soup to a gentle simmer.
- With wet hands, form the dough into walnut-sized balls and drop them into the simmering soup.
- Cover the pot and let the matzo balls cook for about 25-30 minutes until they are firm and fluffy.
- Serve the matzo ball soup hot, garnished with chopped fresh parsley.