A favorite Hanukkah dish for children and adults alike, this one pot meal comes together with relative ease for a busy weeknight supper. These matzo balls are “floaters,” light and fluffy, with a touch of warming spice and savory fresh herbs. Use your favorite vegetable or chicken broth for the soup base or try our Easy Leftover Chicken Soup.
Learn more about this great dish in our The Union article.
Ingredients
- 4 large eggs
- ¼ cup ghee, coconut oil or vegetable oil (kosher for Passover) or schmaltz
- ¼ cup chicken or vegetable stock
- 1 cup matzo meal
- ¼ tsp ground nutmeg
- 1 Tbsp freshly grated ginger
- 1 Tbsp each finely chopped parsley, dill and chives
- 1 tsp salt, more for cooking (or, sub chicken flavor Better Than Bouillon if you have kosher)
- Black pepper
Directions
- In large bowl, combine eggs, ghee or other fat you’re using, stock, matzo meal, nutmeg, ginger and parsley/dill. Separate eggs and add yolks to everything else. Whip the egg whites to stiff peaks and fold into the matzo batter in several batches. Season with 1 tsp salt and a few grinds of pepper. Gently mix with whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
- To shape and cook matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mic and mold it into the size/shape of a ping-pong ball. Gently drop into boiling water, repeating until all mix is used.
- Cover pan, reduce heat to lively simmer and cook matzo balls about 30-40 minutes for al dente, longer for light. You can transfer cooked matzo balls to soup immediately, or they may be frozen on a baking sheet and then transferred to a freezer bag and kept frozen until a few hours before serving.