The recipe I use for making my matzo balls was given to me many years ago by a very dear friend. Our family was always invited to her Passover Seder and I was amazed at how much time it took for her to prepare all the dishes she served.
She was a wonderful cook and she always gave me the recipes for the dishes we enjoyed. I never tried them as I knew I couldn’t come close to duplicating her dishes. I know my limitations and realize there are some recipes that should not be tampered with.
The matzo ball recipe was different though. I figured this was easier to try and if I didn’t get it right the first time I knew eventually I would be able to make them almost as good as what we remembered having at Passover.
- Category: Soup
- 1 Cup Matzo Meal
- 4 Tbls. vegetable oil
- 4 eggs
- 2 tsp. finely chopped fresh parsley
- 4 Tbls. seltzer/club soda
- salt and pepper to taste
- Blend the oil, eggs, parsley, salt and pepper and then add the matzoh meal.
- Add the seltzer and mix well. Cover with plastic wrap and refrigerate at least 30 minutes.
- When you are ready to add to your soup, using a tablespoon or cookie scoop (that way they will all be the same size and cook evenly) carefully drop the dough into the simmering soup.
- Cook covered approximately 30-40 minutes (cook time depends on how the size of the matzo balls).
TIP: Be sure the soup is simmering and not boiling or the matzo balls will break.
For an easy soup use canned or packaged broth, sliced carrots, celery, onions and add egg noodles. This doesn’t take long to prepare and soup can be on the table in less than 1 hour.
This certainly can be a served as a vegetarian soup, just substitute vegetable stock for the chicken stock.