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

2 eggs

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.

Leave A Reply