Herb Matzah Balls
Herbed Matzah Balls are a wonderful addition to chicken soup, whether it’s at the Passover seder or any time of the year. These matzah balls are just the right combination of fluffy along with some chewiness. It’s hard to accomplish that and often they turn out so fluffy that they fall apart or so dense that they are like a lead balloon! These are just perfect!
The addition of dill and parsley gives them a lovely flavor and appearance, so give them a try!
A lot of people struggle with making the perfect matzah ball but I’m here to tell you that the struggle is over! This is a simple recipe that you’re going to put on “repeat” year after year.
Begin by whisking the eggs well. Add olive oil and sparkling water and continue to whisk for another 30 seconds or so.
In a small bowl, combine the matzah meal, salt, baking powder and pepper. Add that to the whisked egg mixture, along with the herbs and blend well. Refrigerate for a few hours or overnight.
Bring the stock or salted water to a boil. While you are waiting for it to boil, roll the balls. Using damp hands, roll the balls to an inch and a half diameter and place on a baking sheet.
Once the stock is boiling, lower the temperature and gently add the matzah balls. Don’t crowd them as they will grow. If necessary, cook in two batches.
Simmer them for 50 minutes and give them a try. If they are still firmer than you like inside, simmer for another 10 minutes or so.
You can make these in advance. You can remove them from the boiling water and place them on a sheet pan to cool and then pop into the refrigerator.
You can also freeze them once they get to room temperature. Leave them on the sheet pan and place them in the freezer. Once frozen, transfer to a freezer bag and store them until needed. Place the frozen matzah balls directly into simmering soup and heat until the centers are hot (this could take about 20 minutes).
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Herb Matzah Balls
Makes: 18 matzah balls
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour plus chill time 4 hours minimum
Ingredients
- 4 eggs
- 4 tbsp olive oil
- 1/4 cup sparkling water, seltzer or club soda
- 1 cup matzah meal
- 1 tsp kosher salt
- 1/4 tsp baking powder, optional
- 1/4 tsp black pepper, ground
- 1/4 tsp white pepper, ground
- 2 tbsp chopped parsley and dill
- Water, vegetable or chicken stock for boiling the matzah balls (approx 2 quarts)
Instructions
In a medium bowl, whisk eggs vigorously. Add olive oil and sparkling water and continue to whisk for about 30 seconds.
In a small bowl, combine matzah meal, salt, baking powder (if using), and peppers. Add to egg mixture, along with herbs, and blend well. Refrigerate for a few hours (can refrigerate over night).
Bring stock or salted water to a boil in a large stockpot. While the stock is coming to a boil, roll the matzah balls. Using dampened hands, roll balls to 1 1/2-inch diameter and place on a parchment-lined tray. Once the stock is boiling, reduce it to low and add the matzah balls. Do not crowd them as they will grow. If necessary, cook in two batches.
Simmer covered for 50 minutes. Once cooked, remove from boiling liquid and add to soup bowls.
Chef’s Notes:
If not using right away, remove from boiling liquid, cool on a small sheet pan, and store in fridge. You can reheat them directly in the soup you will be serving them in.
You can also freeze them once they get to room temperature. Leave them on the sheet pan and place them in the freezer. Once frozen, transfer to a freezer bag and store them until needed. Place the frozen matzah balls directly into simmering soup and heat until the centers are hot (this could take about 20 minutes).
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