The taste of Matzah takes me right back to my childhood. In fact when I picked some up at Pete’s Holiday Hoopla and put some salted butter on it and tasted that crunchy smoky flavour, I was transported back in time. Growing up in my particular area of Toronto, tons of people celebrated Hanukkah. Considering we are right in the middle of the Hanukkah celebration right now, I wanted to honour this special time in my kitchen with a classic.
Process enough matzah to make 1 cup of matzah meal.
Beat together 3 eggs, 3 tbsp of oil, 3 tsbps of chicken broth and 1 tbsp of parsley. Add matzah meal. Season with salt and pepper. Cover and put in fridge for at least half an hour.
Shape into balls with 1 tablespoon of batter. Bring eight cups of chicken broth to a boil then reduce heat to a simmer. Add 2 carrots and celery sticks, chopped. Bring to a light simmer, this is very important! If the soup starts coming to a strong boil the dumplings could fall apart.
Let the soup bubble gently away for 20 minutes, the matzah balls will absorb the flavour of the broth so I actually let mine gently simmer for 30 minutes.
The worst cooking disaster I ever had was when I tried to make matzoh balls. It was about 30 years ago and I’ve never had the nerve to try making them again. But yours look delicious! Someday I’ll blog about all the gruesome details of my attempt.
Me too! Although it was actually something called kenugel or something, a bread dumpling that exploded in the boiling water. Is that what happened? The water has to be barely simmering or else, explosion! It also helps if you let them sit in the fridge for a while. Sorry to hear about your gruesome matzah balls!
Oh I’m SO excited! I LOVE matzah ball soup, but have never made it. I’ve only had it a couple of times – both in New York City. I will be trying this out – probably over the holiday weeks coming up! YAY!
YES! Plus I made them too big to start with, which exacerbated the situation, I’m sure. They . . . they . . . expanded and exploded and glommed together into one HUGE ball and rose up out of the pot like The Blob from the movies and then escaped and ran amok in my kitchen . . . (*sob*) I barely escaped with my life!
Looks tasty!
I have my grandma’s “secret ” recipe.. maybe this weekend i will make some!
I have never had matzah ball soup, but it looks and sounds delicious. I am tempted to try it soon!
Debra, I love your description of your earlier attempt! 🙂 (Good information! Don’t make them too big, and like Suzie says, just simmer.)
I had a great Jewish cook book – “Love & Knishas” & the author tells a fun story about trying to make ‘perfect’ matzah balls for her husband, ‘just like mama’ made . . . she got them lighter, lighter, would wait ‘they’re good . . . but not like mama’s . . .’ one day, when she was ‘not so new a bride’ the bottom of the box of matzah meal gave way & she poured in way too much meal . . . oh, well . . . she made them anyway, & was shocked when her husband said: “AHHH!! Now THAT’s the way Mama made them!!”
Oy vey these look amazing! Great post and image from your very successful matzoh ball creation. In my house matzoh balls are either floaters or sinkers, and both and duly appreciated and enjoyed! Happy holidays to you and your family and thanks for great post
Congrats on getting into the top 9 at Food buzz. I have a very old dog eared copy of a Jewish Cookbook which I cooked from when at university. Oh boy did that book know how to make food go a long way. Never tried this one though. Love the blob story, I’m sure we all have one of those lol!