Passover is coming this weekend, so we wanted to share a classic matzo ball recipe for anyone who may be trying their hand and it for the first time or just needs a refresher. Try it out using our fresh springtime vegetables like carrots, herbs, celery, and onions.
8 cups of chicken stock (or vegetable)
1 carrot (chopped)
1 yellow onion (chopped)
1 celery (chopped)
3/4 cups matzo meal
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup canola or chicken fat
1/2 tsp salt
Freshly ground black pepper
chopped parsley & dill
1. Mix fat and eggs for 30 seconds with a whisk
2. Add dry ingredients and mix until all the dry ingredients are soaked up.
3. Place plastic wrap on matzoh ball mixture and refrigerate for 1 hour.
4. Bring stock to a boil and add vegetables then reduce to a simmer and cook for about 20 minutes or until vegetables are soft. Remove vegetables with a slotted spoon and set them aside.
5. After one hour, make 6 equal-sized matzoh balls out of the mix and poach in stock. The stock should be 190-200 degrees Fahrenheit. Cook for 40 minutes, turning balls every 10 minutes. Taste one before serving.
6. To plate one ball into a bowl and pour 6 oz of broth into the bowl. Add onion, carrot, celery, freshly ground black pepper and herbs.