When I think of mazta balls,I think of Passover. My mother occasionally serves chicken soup with matzah balls. Among other things, matza balls are staple Passover food. A Passover seder is incomplete without chicken soup with matzah balls. My vegetarian friends, however, would beg to differ. I know Passover has since passed (excuse the pun), but I felt it would be necessary for me to share this recipe with you. Although they seem to taste the best during Passover, matzah balls can be served at any time of the year. Even though, I prefer them with chicken soup, they would go great with any soup. With only a few ingredients, matzah balls are very easy to make. You won’t need the packaged stuff any longer. Just think of all the chemicals and sodium content you would be cutting by making your own matzah balls. If you like fresh herbs like I do, you can use fresh chopped parsley as well.
For this recipe, you will need:
- 1 cup of matza meal
- 2 whole eggs plus 2 egg whites
- 1/3 cup of oil
- 1/2 of selzter
- 1 tablespoon of fresh chopped parsely
- Salt and pepper for taste
In a medium mixing bowl beat eggs with a fork for 30 to 60 seconds. Add seltzer and oil and beat together another 15 to 30 seconds. Add matza meal, parsely, salt, and pepper and mix together until just combined, don’t overmix. Cover and place in the refrigerator for 30 minutes or until firm. In a medium sized pot bring 3 quarts of well-salted water to a rolling boil. Reduce heat to a simmer. With wet or well oiled hands form matza balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands. Drop matza balls carefully into simmering salt water one at a time. Cover the pot and cook for 30 to 40 minutes.
Yields 28 matza balls