Traditionally served at Passover. These soft and fluffy dumplings are a staple in our house year-round.
Course Main Course, Soup, Soup/Stew
2tablespoonswater or broth
1teaspoongranulated onion powder, optional
Whisk together the eggs, oil, and water (or broth).
Add the matzo meal, salt, and onion powder if using. Mix well using a fork. Press a piece of plastic wrap against the mixture and place the whole thing into the fridge for a minimum of 30 minutes. An hour is better.
Bring a large pot of water over high heat to a full rolling boil. Get a small bowl of cold water and place it near the stockpot. This water is to wet your hands so the dough balls do not stick.
Remove the plastic wrap and with wet hands, pinch off a small piece of the dough. Roll into a ball about the size of a ping pong ball. The matzo balls will almost double in size during cooking, so do not roll the balls too large.
Once all the matzo balls are in the water, cover the pot and turn down the heat to a low simmer. Simmer for 40 minutes. When your timer beeps, turn off the heat and leave the pot closed for another 5-10 minutes.
Place the desired number of matzo balls into a bowl and ladle hot soup over the bowls.
Matzo balls will almost double in size when they are cooking. Err on the side of smaller lest you end up with softballs for your soup. If you make extra, they will keep for a day or two in the fridge. You can store them in the broth or in an airtight container in the fridge. These also freeze well after being cooked. You can place extra matzo balls in a single layer on a cookie sheet and freeze until solid. Transfer to a freezer bag or vacuum seal until ready to serve. Just place them in the hot broth for 15-20 minutes to defrost and heat through.