Meshuga Matzah Ball Soup
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Matzah balls, in Yiddish, (also kneydls, matza balls, matzoh balls, or matzo balls) are a traditional Ashkenazi (East-European Jewish) dumpling made from matzah meal (ground matzo). Matzah balls are usually served with chicken broth as matzah ball soup. |
Ingredients
- 1 cup matzah meal
- 4 large eggs
- 2 tbs. chicken consommé
- 1 tbs. kosher salt
- ½ tbs. baking powder
- ¼ cup Seltzer
Ingredients for the Brooth:
- 2 Tablespoons of vegetable oil
- 2 Carrots, sliced
- 2 Onions, sliced
- 2 Celery stalks, slice
- 4 Chicken breast - diced
- 4-6 Chicken bouillon cubes (or to taste)
Methods/steps
- In mixing bowl, combine matzah meal, eggs, schmaltz, kosher salt and baking powder. Mix well.
- Add seltzer and mix again. Cover and refrigerate for 1hour.
- Make Soup recipe below.
- With wet hands, roll out 1 oz balls (about the size of a walnut).
- Simmer until tender, light and fluffy in the center about 30 minutes.
How to make Brooth:
- Fill soup pot half full and turn heat to high. Bring water to a boil. Add chicken bouillon cubes.
- Place chicken in boiling water, then turn heat to med-high.
- Sauté vegetables in oil with skillet for 2 minutes. Add to Chicken broth.
- Take out matzah balls and resume step# 4 above.
- Cover and simmer on low for 30 minutes.
- Serve and enjoy!
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