Chicken soup without kneidlach (matzoh balls) is like Batman without Robin, Superman without a cape, Harry Potter without Ron and Hermaine – I think I’ll stop right here and go on with the recipe. I’ve heard from so many people that they have never managed to make fluffy matzoh balls, and – eureka! – I finally figured out the reason. It’s air! My grandmother’s kneidlach were so light and fluffy, they could fly. Well, if you want to fly, you need air, right?
Get the basic ingredients: matzoh ball mix (that’s just matzoh meal* that comes in smaller and more expensive boxes), eggs, and oil. None of that seltzer or baking soda and vinegar shtick that our ancestors never heard about! Whisk eggs and oil together really well. The more you aerate it, the easier your kneidlach will fly. That’s the first secret.
Keep whisking while you gradually introduce the matzoh meal, i.e. mix. Make sure you blend it well, cover and refrigerate for at least 30 minutes.
Pour some vegetable oil into a saucer and dip your palm into it. That’s how you prevent the stubborn sticky mess from refusing to shape up. Form balls the size of walnuts. They should puff up to about twice their size as they are cooking.
The second secret is cooking them in broth rather than water, regardless of what it says on the box. Don’t just dump them in your chicken soup, though; leave the soup pure. Just take some of it into a separate pot, bring it to boil, and gently drop your matzoh balls into it. When they pop to the surface, reduce the heat and simmer for about 15 minutes.
And that’s how you serve your chicken soup with the lightest, fluffiest, scrumptious kneidlach ever! Shana Tova! A Zis Yor!
- 1/2 cup matzoh meal or matzo ball mix
- 4 eggs
- 2/3 cup vegetable oil
*Matzoh meal is matzoh gound up into flour
- Whisk eggs with oil until foamy.
- Gradually introduce matzoh meal while whisking.
- Blend thoroughly, cover, refrigerate for at least 30 minutes.
- Oil palms, form walnut size balls.
- Bring 1 quart chicken broth to boil, gently drop balls into it. When balls come to surface, reduce to simmering. Simmer for 15 minutes.