Matzo Ball Soup
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
58
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Matzo Meal9
Eggs1 tbsp
Salt2 medium
Onion (cut into chunks)12 cloves
Garlic3 tsp
Turmeric1
WaterDirections:
1
Mix all of the ingredients together until evenly distributed (there should be no lumps)
2
Cover with waxed paper and refrigerate for 30 minutes
3
Roll dough into balls about the size of a golf ball
4
To keep batter from sticking to your hands, rub them with oil or water as needed
5
Drop balls immediately into a large pot of boiling water
6
Cook the balls for about 20 minutes or until done
7
They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature
8
The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball)
9
Check to make sure that the balls are done by cutting in half
10
The center should look grainy and yellow
11
Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled
12
Set them in cold water in the refrigerator until ready to use
13
They may be reheated either in the broth or in the water
14
In a large stockpot, add all ingredients and water
15
Bring to a boil, reduce heat and simmer for about 2 hours
16
Taste and adjust seasoning
17
Let cool
18
Strain vegetables out of the broth
19
Use immediately or it may be frozen