Matzoh Balls are the European Jewish equivalent of dumplings in other cultures – matzoh crumbs bound with egg, salt, and fat form small balls of dough that expand when dropped into simmering chicken stock. There is always a rabid debate in the Poe house over which is preferable – heavy, chewy (ie ‘tough’) matzoh balls or light, airy (ie ‘fluff’) matzoh balls. We’re sure you have a preference, too, so we’ve included hints for attempting to produce the type of dumpling you’ll get – no guarantees, though – Matzoh balls have a life of their own!

Because matzoh balls suck up a LOT of broth and make the liquid cloudy, you’ll want to use two pots – one for the consumme or soup you plan to serve as the liquid in the bowl, and one for the dumplings themselves. Traditionally you’d give one really nice sized matzoh ball per cup/bowl of soup but Naomi’s grandmother (always generous) always made enough to sneak a few extra to the hungry, impatient crew sitting at the kids’ end of the Pessah table.

Tradition calls for chicken stock and fat to be used in the balls and soup – feel free to use a rich beef or lamb and to sub in oil for the chicken fat (schmaltz), as you prefer.

This recipe makes enough to serve 12 people comfortably as part of a multi-course dinner or 3-4 people for a main soup entree.

DUMPLINGS

1/4 c (4 Tbsp) rendered chicken fat (melted), shortening (melted), or neutral vegetable oil

4 eggs, beaten well, room temperature

1/4 c stock/broth (Traditionally Chicken. You can use other flavors of stock, homemade, gf store bought, or sub in plain salted water as last resort)

1- 2 tsp salt depending on taste

1 recipes Homemade Matzoh, crushed with a food processor into crumbs about the texture of coarse cornmeal, about 1 c total

96 oz stock ( Traditionally Chicken. You can use other flavors of stock, homemade, gf store bought, or sub in plain salted water as last resort)

(Either make soup on the side for serving or make double the quantity of broth above and add desired carrots etc to make into a one-pot soup. Broth will reduce and will be cloudy)

INSTRUCTIONS FOR CHEWY MATZOH BALLS

In a small mixing bowl, beat together fat or oil, eggs, stock and salt until well blended. Stir in matzoh meal, stirring well until the mixture resembles a slightly slimy porridge (mixture will thicken upon sitting). Refrigerate for at least 20 minutes and up to overnight.

Bring Broth or water to a rolling boil. Remove matzoh mix from fridge and, using hands, break off sections about the size of a walnut (about 1.5 inches, or 1 oz in total). Roll well with oiled or wet hands to form balls, and drop into boiling broth/water.

Cover tightly and reduce heat to a simmer. Cook for 30 minutes, or until balls expand and begin to float (they may sink – especially if chewy!)

These may be made ahead of time and reheated for 5 minutes in fresh broth or soup for serving.

INSTRUCTIONS FOR FLUFFY MATZOH BALLS

In a small mixing bowl, beat together fat or oil, eggs, stock and salt until well blended. Stir in matzoh meal, stirring well until the mixture resembles a slightly slimy porridge (mixture will thicken upon sitting). Refrigerate for at least 20 minutes and up to overnight.

Bring Broth or water to a rolling boil. Remove matzoh mix from fridge and, using hands, break off sections about the size of a walnut (about 1.5 inches, or 1 oz in total). Roll well with oiled or wet hands to form balls, and drop into boiling broth/water.

Reduce heat to a simmer. Cook, uncovered for 30-40 minutes, or until balls expand and begin to float.

These may be made ahead of time and reheated for 5 minutes in fresh broth or soup for serving.