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How to Make Perfect Matzoh Balls

If you are intimidated by making traditional Matzoh ball soup, try this simple, different and delicious recipe I came across many years ago in a Sephardic Jewish cookbook. Enjoy and Happy Passover!

FIRM, DENSE, Matzoh Balls, Sephardic style:

1 cup matzoh meal
1/2 cup water
4 eggs, beaten
1/3 cup butter melted (margarine if you are keeping Kosher)
1 tsp salt
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 cup chopped almonds

Broth Suggestion:
2 Quarts chicken broth
2 Quarts veg. broth
1 large chopped onion
1 lb bag small carrots
1 bag celery, chopped
1 handful fresh dill
Boil all together and adjust salt and pepper.

For the Matzoh balls:
In a mixer or by hand, mix all the dry ingredients until well blended. Add all the wet ingredients and mix until blended. Put in a covered bowl or tupperware in fridge for about 30-60 minutes or until it is like a more solid dough (just not sticky and unworkable). Put in freezer if you are in a hurry.

Drop golf ball size balls into the boiling soup until they float up to the top. Add the balls only when you are close to eating time to prevent them from falling apart from being in the soup for too long.

Note: Make extra dough and keep it in a tupperware or covered bowl for future soups that week.

TBKLogoBlog.jpegAlma Schneider, LCSW, is founder of Take Back the Kitchen. Like TBK, this blog is dedicated to helping people recognize and overcome the common and unique obstacles to being everything they hope to be in the kitchen. She is a featured Kitchen Coach Expert on http://www.realsavvymoms.com and healthy food sponsor for BabyLovesdisco.com.

Alma is also a frequent recipe contributor to www.suzysaid.com. Alma is a native New Yorker, transplanted to the suburbs, where she lives with her husband and four children. She is also the founder and President of Parents Who Rock, a non-profit organization which raises money for charity through concerts performed by parents seeking to reconnect with their musical pasts.

Posted in: Blog, Take Back the Kitchen on 04/03/2012

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