Matzo balls

Matzo balls

By
From
Feasting
Makes
16
Photographer
Elisa Watson

These are the traditional accompaniment to chicken soup, particularly at Pesach, when many abstain from leaven. Nothing polarises Jewish cooks like matzo balls: fluffy, hard, floaters, sinkers, coarse, fine, small or large, and the list of variations goes on. This is my recipe from Miss Ruben – they are giant and fluffy.

Ingredients

Quantity Ingredient
110g fine matzo meal
90g coarse matzo meal
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon white pepper
6 large eggs, beaten
60ml vegetable oil

Method

  1. Combine the matzo meals, baking powder, salt and the white pepper in a bowl.
  2. In another bowl, whisk together the beaten eggs and vegetable oil, then pour into the bowl with the dry ingredients. Mix gently with a wooden spoon.
  3. Roll the mixture into 45 g (1½ oz) balls, and set aside on a baking tray.
  4. Fill a large stockpot with salted water, and bring to the boil.
  5. Once the water is boiling, carefully drop in the matzo balls. Reduce the heat to a simmer and cover the pot with a lid or foil. Simmer the balls for 45–50 minutes.
  6. Remove the stockpot from the heat and lift the balls out of the water with a slotted spoon. Transfer them to a plate and leave to cool.
  7. Serve with Golden chicken soup.

Note

  • You can easily vary the flavour of these matzo balls. Try adding 2 teaspoons ground cinnamon and 2 tablespoons chopped dill, or 2 teaspoons ground turmeric and 2 tablespoons chopped flat-leaf (Italian) parsley, to the mixture before you roll the balls.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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