Matzo Ball Soup

I don’t know why it took me so long to try making this – it’s very easy! I recommend making the broth and the matzo ball dough the night before and refrigerating. The baking powder makes the matzo balls lighter and fluffier. Leave it out if you prefer dense dumplings! I don’t have a photo because the last two times I made it, I was so excited to serve it that I forgot to take one!

Matzo Ball Soup

1 batch of Easy Chicken Broth (recipe here)

optional: 1 c. chopped carrots

1 c. matzo meal

4 large eggs

1/4 c. cooking oil

1/4 c. water

1 tsp. baking powder

1 tsp. salt

Dash of ground pepper

Mix all of the above ingredients (except chicken broth) until thoroughly mixed. Refrigerate overnight or at least 1/2 hour so that the dry ingredients absorb the liquids. When ready to make the soup, bring the chicken broth to boil on high heat in a large stockpot with the optional carrots added. Wet your hands with cold water, then take some of the matzo dough and form into balls approximately 1-2″ wide. Slowly drop each into the boiling stock then reduce heat to low and simmer for 1/2 hour or until done. Ladle the matzo balls and broth into bowls and serve hot. Note: taste test the broth as the matzo balls are cooking – you may want to add more salt and pepper at this point. You may also want to double the quantities and cook in two batches so you have extras to share.