The other night I had the apartment to myself and decided I would spend the evening catching up on my DVR over a hot bowl of homemade Matzo Ball Soup. I don’t care who you are or how you grew up, Matzo Ball Soup is a comfort food everybody loves. It’s like a being curled up in a blanket by the fire – in a bowl. It makes you feel right at home no matter where you are. While I didn’t grow up with a grandmother who made it for me, I have enjoyed it my whole life at places like Max’s Cafe and Jerry’s Famous Deli. Here is a recipe I whipped up that is super easy, quick, and will hit the spot.
you will need:
for the matzo balls:
1 cup matzo
4 large eggs (I used 2 full eggs + 2 egg whites)
1/4 cup water
1/4 vegetable oil (I used coconut oil)
1 tsp. pepper
for the soup:
1 box vegetable broth (you can use any kind of broth you want)
1/2 cup onions, diced
2 garlic cloves, minced
pinch of red pepper flakes
salt to taste
parsley to garnish
in a bowl, mix the matzo, eggs, water, oil, and pepper. once mixed, place in the refrigerator to set for at least 30 minutes.
in a pot, heat a little bit of oil. once hot, add the onions.
cook until translucent (about 3 minutes) and add the garlic and red pepper flakes. cook for about a minute more.
add the whole box of vegetable broth, salt to taste, and bring to a boil then set to simmer.
start another pot of slightly salted water.
once your matzo is ready, wet your fingers a bit (to prevent sticking) and start rolling your matzo into balls depending on what size you prefer. (I like medium to large matzo balls and yes, I know how that sounds).
drop your matzo balls into the boiling water, cover with a lid, and simmer for 30 minutes or until they are fully cooked through.
strain your broth and transfer the matzo balls.
serve hot and garnish with some parsley.