matzo-ball-soup

S/o to all my Jewish followers

Have fun at Passover tonight! If you family is difficult to be around, I’m always here for you. Just shoot me an ask if you need to rant about anything. Also, my mom makes the best matzo ball soup, so I will virtually sent you some along with love and hugs 💕

I kinda sorta miscalculated my meal planning today cuz it was, like, 60 degrees in the suburbs and I made chicken soup with matzo balls. And nothin’ says Winter Heatwave like a steaming hot bowl of matzo ball soup.

Still, the soup was yum! And according to busy daddy and the boy—who are still eating gluten products—the matzo balls were super-yum! And they were super-easy to make, too! Here’s how:

  • Let’s assume that you made some delicious homemade chicken soup. For my chicken soup, I caramelize sweet onions to develop flavor and color, and add about 10 gloves of whole, peeled garlic. 
  • For the matzo balls, mix a half cup of matzo meal, two large eggs (beaten), two tablespoons of melted and cooled butter (or a dollop of schmaltz, if you have it), a teaspoon of kosher salt, and two tablespoons of chicken soup. When the ingredients are incorporated, stick the matzo dough in the fridge for 15 minutes or so.
  • While you’re waiting for the matzo dough to set, bring a pot of salted water to a roiling boil, then turn the heat to medium. Form one-inch balls from the chilled matzo dough, and drop the balls into the boiling water. You should have about a dozen matzo balls.
  • Cover the pot, and let the matzo balls boil for about 35 minutes or so, or until they’ve puffed up. Could be 40 minutes.
  • Voilà! Serve the matzo balls with your homemade chicken soup. Even your bubbe would approve!