Before I got really sick last week, the rest of my family was sick, so there hasn’t been a whole lot of cooking or eating going on here. Since no one was feeling great, I took the opportunity to make Grandma’s matzo ball soup recipe. I must admit that I believe this is the first time I’ve made matzo balls from scratch. I’ve had Grandma’s recipe for probably 15 years, but I’ve always just used the mix you buy at the grocery store.
Matzo balls are as personal as meatballs. Everyone has his or her favorite, and it’s usually Grandma’s. Some like light fluffy and airy matzo balls, while others prefer the denser variety. I’ve found that those who like the light airy and fluffy matzo balls, won’t eat the denser ones and vice versa. I definitely prefer the denser ones, but I’m not one to ever turn down matzo ball soup.
You can make your own chicken soup or use canned broth, either way, add some roasted chicken to your soup. I also had some fresh dill in the garden so snipped some dill into the soup. It’s delicious!
The soup and matzo balls are not only tasty, but very soothing on a sore throat. One last tip, and this is Grandma’s wisdom: “never count the matzo balls as you put them in the pot…it’s bad luck.” So don’t count!
- 1 c. matzo meal
- Boiling water
- 2 eggs
- 1 tsp. salt
- 2 TBSP canola oil
- Chicken stock, roasted chicken, and dill
- Put matzo meal into a bowl and slowly pour boiling water over it, using enough water so that the meal is wet. Mix very quickly. Beat 2 eggs separately, and add eggs to matzo meal mixture; then add the salt and oil. Mix and it should look like cooked cereal (not hard). Refrigerate for a few hours, until it is solid.
- Boil a pot of water or chicken stock. Make small balls (1 TBSP each) rolling with wet hands. Boil until all float on top and get large, about 5-10 minutes.
- Ladle matzo balls and broth into bowl, add roasted chicken and dill.
Matzo Ball Soup: