Simple Matzo Ball Soup
serves 6-8
Traditionally served at Passover, matzo ball soup is good just about any time. Be sure to keep a bowl of water onhand to keep your hands wet while forming the balls. If you've got a lot of matzo meals, you can make balls to freeze and have for later.
5 eggs
3 tablespoons vegetable oil
1 teaspoon kosher salt
1 cup matzo meal
4 tablespoons water
8 cups low-sodium broth (chicken or vegetable)
prep: 20 minutes
total: 1 hour
large bowl
whisk
large pot
ladle
1. In a large bowl, whisk together the eggs and oil. Stir in the salt and matzo meal, then add the water. Mix well and set aside in the refrigerator for at least 15 minutes.
2. Meanwhile, bring the chicken broth to a boil in a large pot, then reduce to a simmer.
3. Wetting your hands as you work, take golf ball-size amount of the matzo mixture and roll it between your palms to make it round. (Don't work it too much or it'll get sticky.) As you finish the matzo balls, drop them into the hot broth.
4. Once all the matzo balls are in, cover the pot and allow the soup to simmer gently for 20-30 minutes. The matzo balls will nearly double in size before they're done; they should be dense and firm in the middle. Season to taste with freshly ground black pepper before serving.
