Matzo Ball Soup

6
6 T

1.5 cup
1 t
1 t
​1 t
​½ t
½ t
2 t

5 to 6 quarts
to taste

eggs
vegetable oil

matzo meal
garlic powder
onion powder
dried basil
dried thyme
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. You really cannot over cook the balls. If they are sinkers and/or if they are too firm, you probably didn't cook them long enough.
• Notes on size:  1 batch will fill an 8 quart pot.  Modified on 1/9/09 to increase the ratio of balls to stock.
• Notes on matzo meal: Whole wheat matzo meal works great but I typically use normal matzo meal. If you want gluten free, just buy a box a pre-made.
• Yield:  12+ large servings.  A half batch is enough for a 12-person passover with a small 1-ball serving size.
  
  

Category:  Jewish                                                                                                                                                       Modified 7/18/23