In this recipe I am showing you how to make traditional matzo balls from beginning to end. This was a request by a viewer to show my viewers how to make the matzo balls after I made my Jewish Penicillin Chicken Soup video.
|Matzo meal||1 1/2 Cup (24 tbs)|
|Kosher salt||3/4 Teaspoon (1/2 to 3/4)|
|Garlic powder||3/4 Teaspoon (1/2 to 3/4)|
|Onion powder||3/4 Teaspoon (1/2 to 3/4)|
|White pepper||3/4 Teaspoon (1/2 to 3/4)|
|Melted schmaltz/Grapeseed oil||5 Tablespoon|
|Minced fresh dill/Dried dill||2 Tablespoon|
|Chicken broth||4 Quart|
In a mixing bowl using a fork mix your dry ingredients the matzo meal, salt, garlic powder, onion powder, pepper.
Use another bowl and a fork to mix your eggs and schmaltz together. Don't over mix.
Pour the egg mix into the dry ingredients and then add in the dill weed.
Place the bowl of the matzo meal mixture in the fridge for 45 to 60 minutes.
In a large pot, heat up chicken stock and leeks, and bring to a boil on medium heat.
Now take your matzo ball mix and make 1 inch round balls to put in the broth.
When the broth boils gently add your matzo balls to the broth.Cover your pot with the lid on a canted angle and cook the balls for 30 minutes or until the balls sink to the bottom of the pot.
Ladle out the soup in a serving bowl and serve.