whats in Matzo ball soup? Whats the Matzo ball made of? Dough?!
It is a delicious soup made with matzo meal like this one:
Matzo meal -- 1 cup
Eggs -- 4
Cold Water -- 1/4 cup
Oil -- 3 tablespoons
Salt and pepper -- to season
Add the matzo meal to a large bowl. Beat the eggs, water, oil, salt and pepper together, then stir into the matzo meal. Cover with plastic wrap and refrigerate for at least an hour.
Fill a large pot with salted water and bring to a boil over medium-high flame. Reduce heat to medium-low so the water is at a slow simmer.
Using wetted hands, form the matzo dough into balls the size of golf balls. Carefully drop the balls one-by-one into the simmering water and simmer for 25 to 30 minutes. Remove from heat and let rest, covered, for another 10 minutes.
Using a slotted spoon, remove the mazto balls from the water and serve in hot, homemade chicken broth or soup. The matzo balls can also be refrigerated at this point for two or three days. Simply reheat in simmering soup or broth.
Matzo ball soup is a soup which is made with chicken stock and matzo balls, a type of dumpling. This soup is native to Eastern European Jewish communities, although it has become popular in other regions of the world as well. The most basic matzo ball soup is just chicken soup and matzo balls, although some cooks add vegetables, shredded chicken, and other ingredients for more texture and flavor. Ideally, the chicken stock should be home-made, both because it will be of higher quality and because the cook can ensure that the stock is kosher.
Matzo balls are made by mixing fat, matzo meal, water, and spices to taste, to form a dense, sticky dough. Generally, the proportions are around one half cup matzo meal to every two eggs and two tablespoons of fat. Chicken fat is the classic choice, although other fats and oils could certainly be used. Ingredients like salt, pepper, dried onions, and so forth can be added as desired.
While the dough for the matzo balls is being assembled, the stock is heated so that it will be boiling when the dough is ready. Cooks hand-form balls in wet hands and then drop them into the boiling stock to cook; the matzo balls will quickly expand into dense dumplings. The soup is traditionally served hot, ladled out of the soup pot and into a serving bowl.