This soup is traditionally served at the Jewish holidays, so with Passover coming up we thought the timing was right to present it here. On the other hand, delicatessens in New York serve this dish year round. A bit time consuming, but worth the effort.
8 Eggs (16oz cont FF eggs can be substituted, that’s what we used here)
2 cups matzo meal
1/2 cup water
1/2 cup oil
The oil should be one that’s not too strong tasting, peanut or olive oil are to be avoided, we used canola.
Pretty simple, whisk the eggs, water, and oil together, then slowly ad the matzo meal, stirring with a fork or spatula until it’s all mixed. Put this in the fridge for an hour to set.
With an icecream scoop or by hand, form balls with the mixture, this recipe will make about 12 matzo balls. I put these into the freezer for a half hour now, this will help them keep their shape when cooking.
Drop into boiling water, and after the water starts boiling again, simmer (low flame) for 40 minutes, covered. They’ll be floating, and ready to serve.
The Chicken Stock we made some time back is perfect to serve these in. You can add some other vegetables or chicken if you prefer.