There a few things in life that just make you feel good no matter what…
Pizza, ice cream, not having to leave the house on a rainy day and of course, a big bowl of matzo ball soup.
People running into things also makes me feel better (as long as they’re not hurt) but that’s a whole ‘nother story…what’s wrong with me??
Back to the task at hand – SOUP. As long as I can stay focused you are about to have the best Matzo Ball Soup EVER!!
The starting line up for today is as follows: 3 packets of “Matzo Ball Mix”, not to be confused with “matzo meal” (there are two packets per box – To risk stating the obvious – you will need two boxes equalling 4 packets, which gives you one to save for later), 4 eggs (I always use extra-large eggs in my recipes), 1/4 cup canola oil, 1/8 cup chicken stock fat (if you don’t have this ingredient substitute with canola oil), 1/4 tsp kosher salt and 1/2 tsp pepper .
You can see in the photo above the worlds most amazing whisk. Papi got this for me as a gift and it’s by far the best whisk I’ve ever owned. I take it with me everywhere, not really, that would be weird.
To start, crack 4 eggs into a bowl, any bowl, it doesn’t have to be this bowl.
Pour 1/4 cup canola oil into the same bowl.
Here comes the pepper.
Then comes the salt…then comes the bride, not really it just sounded right so I went with it.
Just add the salt.
Then the chicken stock fat known as “schmaltz” in Yiddish. Now you can sound really smart when talking to your friends about chicken fat. You’re welcome!
Whisk it all together so it looks like this.
Cover with plastic wrap and let the mixture get its cold on.
Chill for at least 25 minutes. If you can leave it longer that’s preferable. The colder the better!!
As you look down at the dog sleeping on my foot, you will notice the crumbs on his back.
I fling food around when I cook, I also dance and say “OPA” a lot. Am I sharing too much?
When your matzo ball mixture has chilled it is time to make the balls.
I use a teaspoon scoop so they are all uniform. As evidenced by the photo, this is the rough draft for your matzo balls.
Just scoop them out and plop them down – You’ll make them tight and pretty in the next step.
See, what did I tell you.
Take the matzo balls one by one, give them a good squoosh in your hand. Roll them until they are round.
I could actually eat these raw just like cookie dough. How gross is that?
Once your water is at a rolling boil it’s time to add your matzo balls.
Drop them in one by one. Swim my little one, swim for your life…
You have to admit this is really an awesome photo if I do say so myself!
Once all the matzo balls are safely swimming, it’s time to turn the heat down to simmer and place the lid onto your pot.
Set your timer for 20 minutes.
When your time goes off, fish one of your matzo balls from the pot and conduct a taste test.
If you are satisfied, scoop out the rest.
I prefer to use a slotted spoon for this step specifically because I do not want to harm these little guys.
I set them on a plate until I am ready to slide them into my soup.
Onto the plate they go…
And there you have it.
My sons kept coming in the kitchen trying to steal them. I had to chase them away with a spoon so I could take this photo. You’re welcome!
At this point, I have to use all my will not to gobble them down.
If you stopped right here you would have yourself a great meal. However, I suggest you serve it with my soup recipe coming up next 🙂
Until next time…Keep being awesome!!
Be blessed, stay blessed and remember if you don’t laugh at yourself someone will do it for you!!!
Step 1: The Matzo Balls
- 4 extra large eggs
- 1/4 cup canola oil
- 1/8 cup chicken stock fat
- 1/4 tsp kosher salt
- 1/2 tsp pepper
- 1 1/2 cups Matzo Ball Mix (I use Manichevitz) – not to be confused with plain matzo meal.
The Matzo Balls
- Bring 2 1/2 quarts (10 cups) to a boil in a stock pot.
- Combine the first six ingredients in a bowl.
- Cover with Saran Wrap.
- Refrigerate for at least 25 minutes.
- Once cold, roll into 1” balls. I use a 1 teaspoon scoop for uniformity.
- Once the water is boiling add the matzo balls, there is no need to add oil or salt to the water.
- Drop the temperature to simmer, cover and cook for 20 minutes.
- Use a slotted spoon to remove the balls.
- Either eat them as they are or continue on to the next step to make the soup.