Matzo Ball Soup

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Why is this week different from all other weeks?  Well in our household, it isn’t THAT different.  We are fans of matzo ball soup and we like to eat it all year round.  The big difference is that we made our matzo balls from scratch this time and we realized it’s like making pancakes from scratch… once you do it you wonder why you ever used Bisquick.

The recipe below is an amalgamation of all the recipes we have found on the internet and all the recipes handed down orally by grandmothers and great grandmothers including those from co-workers to friends.

 

Matzo Balls

1/2 C matzo meal

2 eggs lightly beaten

2 tbsp butter, melted and cooled

1 tsp salt

1/4 tsp fresh ground black pepper

2 tbsp seltzer

(1 tsp of pressed garlic, optional)

 

Combine all of the ingredients above in a bowl.  Cover and chill for 30 minutes.

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Get a pot of water boiling in the mean time.

Once they have chilled, wet your hands and form the mixture into balls about 1″ in diameter.  Drop into the boiling water, cover and cook for 30-40 minutes.

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For the soup we made cheated.  We made the Better Than Bouillon veggie broth, added a little salt, a fair amount of fresh ground black pepper, some dried sage, and sliced carrots and celery.  This is what we did, to be exact:

Veggie Broth 

6 Cups Better than Bouillon

4 carrots

4 celery

1/2 tsp dried sage

1/2 tsp fresh ground black pepper

a few pinches of salt

 

We cooked it for about 30-40 minutes before incorporating the matzo balls and serving.

Drop the matzo balls into the soup right before serving.  Cook for another two minutes and serve hot.

P.S. we’re going to try to post a matzo brei recipe before the week is up just in case anyone else has a box of matzo they want to get rid of.