Matzo Ball Soup

Hello and welcome!

Today we're starting this whole blog experience with matzo ball soup. Why? Matzo ball soup is one of the best comfort foods on Earth, something we all need right now.

Note to my vegetarian/vegan friends: I have not tried to make this in a veggie-friendly way. If you try it, and succeed, please let me know, and I'll gladly add your adjustments to this page (with permission, of course).

 Matzo Balls Soup

Start a pot of stock or broth. I use goose, but chicken or vegetable will work well.
Tie together a sprig of thyme and a few bay leaves, drop into the pot.
Add roughly chopped onions, green pepper, carrots, celery. Veggies of choice, really. To taste.

While this all gets going, make the matzo balls.

I make a half batch, which feeds our extended family for a few days.

Matzo Balls

Full batch:

• 4 eggs
• 1/3 cup schmaltz
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tb baking powder
• 1 1/3 cup matzo meal

Half batch:

• 2 eggs
• 1/6 cup schmaltz (I eyeball about half of the 1/3 cup measuring cup)
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 1/2 tsp baking powder
• 2/3 cup matzo meal

 Crack the eggs into a bowl and beat until the eggs are frothy

Add the schmaltz

And beat

Beat in the salt, pepper, and baking powder

Gently fold in the matzo meal

Cover, and refrigerate for 30 minutes or so.

If you're adding meat to your soup, this is a good time to cook it and add it to the stock.

After 30 minutes, remove the matzo from the fridge, and form into small, tight balls.

Add them to the soup, and simmer for 20-30 minutes.

If you have any questions, or need troubleshooting, don't hesitate to reach out to me at pixie20@gmail.com.