Matzo Ball Soup

6
6 T

1.5 cup
¾ t
¾ t
½ t
2 t

5 to 6 quarts
to taste

eggs
vegetable oil

matzo meal
garlic powder
onion powder
baking powder
salt

chicken or turkey stock
veggies for soup (spinach, carrots, zucchini, yellow squash)

• Mix first two sets separately and then lightly fold together.  Refrigerate for 15 minutes
  
• Lightly fluff the rested mixture with a fork. Make balls and drop into boiling stock. Do not compress balls or they will be too dense. I use a #60 ice cream scoop and very light hands to roll into balls.
  
• Simmer 20 minutes, adding veggies as needed.  I add carrots at start and other quick cooking veggies like squash and spinach immediately after turning off the heat.
  
• Notes:  1 batch will fill an 8 quart pot.  Modified on 1/9/09 to increase the ratio of balls to stock.
• Notes:  In December 2012 I used whole wheat matzo meal and it worked great.
  
• Yield:  12+ large servings.  A half batch is enough for a 12-person passover with a small 1-ball serving size.
  
  

Category:  Jewish                                                                                                                                                       Modified 1/4/13