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Matzah Balls for Matzo Ball Soup Also known as knaydelach (Yiddish for dumplings), Matzah balls, are quite similar to dumplings that are made with flour, and are served in a soup that is practically an institution of the Jewish celebration of Passover. Matzo ball soup generally consists of a thin chicken broth with 2-3 ping-pong-ball sized matzah balls (or sometimes one huge matzah ball) in it, but I have made mine with vegetable broth, and no-chicken broth to make vegetarian matzo ball soup, and it is equally delicious. Matzah balls can be very soft and light or firm and heavy, collaquially known "floaters and sinkers." These are kind of in between the two, missing the baking powder that's not used on Passover that make the balls fluff out just a little bit more. Separate eggs. Fluff egg whites. Mix egg yolks and all other ingredients together in large mixing bowl. Fold in egg whites. Refrigerate dough/batter overnight. Next day make balls and put in boiling salted water. Cook in boiling water - 20 to 30 minutes.They are done when they are floating on top of the liquid. Remove balls from water. To make matza ball soup,
just use a good quality boxed chicken or no-chicken broth. Serve
with fresh black pepper in a grinder so your guests can add to
their own taste.
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Ingredients 4 eggs 1/2 c. fat (oil, butter, chicken fat) 1 c. Matzo meal + until thick 1/2 c seltzer 2 tsp. salt . Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?
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