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. I learned this recipe through a matzo ball soup class taught by a Culinary Institute of America alumnus who went to Winston Churchill just like I did. I took this course during the first wave of COVID-19 when everyone was quarantined and zoom classes were at their height of popularity. Since then, I’ve made it countless times and each time it comes out perfectly and tastes delicious. 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.