Last week I made some beautiful rich chicken stock that I put up in the
freezer. I also froze some of the chicken that I had from making the
stock. I consider this the perfect beginning for some matzo ball soup. This is the first time I've ever made, or tasted for that matter, matzo balls.
I followed the recipe on the Manischewitz matzo meal can. The can states that matzo meal it is the perfect substitute for bread crumbs, coool beans.
I've been reading a little about matzo balls and there seems to be two different schools of thought regarding them. One says sinkers are the best, while others swear the floaters are the best. Either way, I figured I couldn't loose. If I wanted floaters but ended up with sinkers I could claim sinkers were my goal. Some also claim using club soda instead of the broth produces a lighter matzo ball, and most agree that adding schmaltz is a must. I have no schmaltz on hand, at least not now. For my first venture into matzo balls I stayed true to the recipe.
The ingredients assembled are matzo meal, salt, eggs, oil and chicken stock.
Mixed it all up really good, no lumps and covered and put in the fridge for 15 minutes.
I made walnut sized balls using wet hands and placed them in gently boiling water, then covered and cooked for 30 to 40 minutes. Look ma, no sinkers.
After 30 minutes took one matzo ball out and placed in cold water, according to directions.
I didn't have a clue as to how to check it for "doneness" I figured if the center wasn't gooey and the texture was the same throughout it was fine.
Looked good to me so the rest of the matzo balls came out and got the same cool water treatment. Dang, they sure swell up while cooking, I started with walnut sized pieces.
I added some carrots, celery, onion and mushrooms to the chicken stock and chicken that I started with and had a delicious matzo ball soup.
Next time I'll try the variations but this was very good as is.