Happy Passover to all who celebrate, and for those who don't, there's nothing to say you can't enjoy some Jewish comfort food as well! Because really, that's what matzo ball soup is--good ole heart-warming, feeling down, comfort food. And you don't have to just wait until Passover either for an occasion to make it. Matzo ball soup is like chicken soup, good for any and all of life's problems. Am I right?
If you have never made matzo ball soup before, don't fret. It's really pretty simple and fool-proof. The only challenge can be getting each matzo ball to the desired fluffiness level, but to me that's all just a game of luck.
So for some amazing fluffy balls (giggle), follow along:
Ingredients (makes about 8 matzo balls)
1 cup matzo meal
4 eggs, beaten
1/2 stick margarine, melted
Salt, to taste
Pepper, to taste
4 tablespoons chicken broth
Fresh dill, shredded (optional)
Fresh parsley, shredded (optional)
1) Mix together the egg, margarine, and chicken broth in a large bowl. Add the matzo meal, shredded herbs, salt and pepper and mix well until you have an even consistency.
2) Cover the bowl and refrigerate for approximately 30 minutes.
3) Fill a large pot with chicken broth (homemade is always preferred) and bring to a boil. If you do not have broth, you can also make the matzo balls in salted water.
4) After 30 minutes, take the mixture out of the refrigerator and gently roll 1-1 1/2 inch balls in your hand. It's helpful to wet your hands slightly before rolling the balls so the mixture does not stick to your hands.
5) Add the newly formed balls into the boiling broth and cook for 30 minutes, covered.
6) Serve with chicken broth, and garnish with dill.
And the last step--enjoy before it's all gone.
Thanks for reading!