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!
INGREDIENTS
- 1/2 cup matzoh meal or matzo ball mix
- 4 eggs
- 2/3 cup vegetable oil
*Matzoh meal is matzoh gound up into flour
PROCEDURE
- 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.
Enjoy!
koolkosherkitchen 
Lovely!!
Can you Please share some vegetarian spicy recipes …..
I think that you are very good at cooking…….!!
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Thank you, sweetheart! I will definitely post more vegetarian recipes right after the holidays. Matzoh balls could be cooked in a vegetable broth, and I do that when we expect vegetarian guests. However, holiday meals always include some meat dishes, as we have a tradition to eat both fish and meat on holidays. Right after the holidays, I will post some vegetarian recipes that I already have scheduled. As to spicy,that, unfortunately, doesn’t work in my kitchen, for health reasons. I do, however, serve Harissa or Adjika (both are extremely hot and spicy condiments) on the side for those who, like my son, have iron-lined stomachs.
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Look at the vibrant colours.Amazing recipe Dolly.
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Thank you, dear!
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You are welcome.
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They look really yummy (but I have to google matzoh meal as I have no idea what it is).
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I am sorry, and I’ll edit the post – thank you! Matzoh meal is flour made out of matzoh which, in turn, is made of flour. Does that make sense? Not really, I agree. Matzoh meal is simply ground up matzoh.
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I don’t mind: it an opportunity to learn something new (and when I google things there are lots of things related to whatever I wanted to find out, so, sometimes I do learn quite a lot). It’s good to challenge your less kosher readers 🙂
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Not everyone is as studious as you are. Nowadays,most people want instant answers. Interestingly enough, “more kosher” people will use matzoh meal during the year,but not on Passover.
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This looks so delicious, and I love love love Matzoh balls I could eat a whole bowl of them.
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Lucky you – no weight limitations! I could also eat the whole bowl, but then I’ll have to diet for three months.
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This sounds very delicious!!
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Thank you – not very diet-friendly, but who cares, it’s holiday time!
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Haha do an extra diet after the holidays😂😄
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Always!
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Thank you for this recipe. Mine is similar, but they are always heavy because I don’t whisk- I will now.
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My pleasure – glad I could be helpful!
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Reblogged this on koolkosherkitchen and commented:
We continue our holiday feast by serving soup – the ubiquitous chicken soup with matzoh balls. While you are reading this post, don’t forget to pop over to the actual chicken soup recipe linked to this one. Enjoy!
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Oh! I’m saving this! I’ve always wanted to try chicken Matzo ball soup and this looks delicious! Thank you for sharing this recipe and tips!
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Thank you so much, dear Laura! If you make it, please let me know how it comes out.
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I will! I promise! Tickled pink!
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LOL I hope you like it – enjoy!
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Simple yet delicious every time!
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Thank you, Doug.
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I have a Pavlovian response to chicken soup with matzo balls!
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LOL You are not the only one by far!
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Must warm your heart to make delicious food for family and friends and know they appreciate it!
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It does, and even though my father’s chair is empty, I feel as if he is still with us.
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Looks like my Mom’s, and also like her soup! Yum!
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Thank you so much, Rachel! Shanah Tovah!
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And a good, healthy, wealthy and wise New Year to you!
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Omein, and thank you!
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I like the idea of dumping balls like dumplings
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I am glad you approve, Derrick. Thank you for commenting.
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