Fluffy Matzo Balls Recipe
Eggs, cold chicken broth, and olive oil are the secret to deliciously fluffy matzo balls you can serve in soup or as a side dish with meat.
Using club soda in your matzo balls will give them that light, soft texture without mushiness.
Whether you're making a pot for Passover or just because you feel like it, there's nothing quite like a bowl of warm and cozy matzo ball soup.
I changed this recipe a bit - My family likes small light and fluffy matzo balls. I quadrupled the recipe. I used selter instead of water - as the carbonated water helps to fluff up the matzo balls. I used only a tsp. of olive oil instead of the margarine and added some salt, pepper and garlic powder to the mixture. I refrigerated the mixture for about 1/2 hour and rolled them into small balls with wet hands to help keep their shape. I let them boil in slated water with the pot cover on for about 25 minutes - no peaking - or the matzo balls will flip and fall to the bottom of the pot. I did not cook the matzo balls in the chicken soup - as I did not want the soup to become murky from the matzo balls as they cooked. I also froze them in a single layer on cookie sheet and then placed them in a zip lock bag - this way I can take out as many matzo balls as I wanted and they wouldn't be stuck together.
A great and tasty traditional meal. Serve in a soup, or in a bowl of milk. Either way it's great!
Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
Get tips and recipes to make rich, comforting matzo ball soup just like Bubbe's, including how to make chicken stock and form the matzo balls.
To make a comforting pot of matzo ball soup, simply combine moistened bits of matzo with butter, eggs, salt, pepper and finely minced onions and parsley. Add enough matzo meal to form balls and drop into boiling chicken broth. It couldn't hurt!
These apps, sides, mains, and desserts will all work for a lovely (and scaled down) Passover seder this year.