Update: Since writing this blog, I have changed the way I make matzo balls. I still think Manischewitz mix is great, but I’ve refined my technique a bit over the years. Check out the links below for my from-scratch matzo ball recipes:
It’s a rainy, blustery day here in Los Angeles… the perfect day to fix a piping hot bowl of soup. It’s got me contemplating matzo balls.
Matzo ball soup is a quintessentially Jewish dish; it’s comforting and delicious. In tomorrow’s blog, I’ll talk about different ways to make a flavorful chicken stock for soup. But today, it’s all about the matzo balls.
When it comes to matzo balls, there are two schools of thought. Some people like them small, firm, and dense. Others prefer light, fluffy, larger balls. Based on my own bit of unscientific research, the matzo ball preference of most Jews depends on their own mom or Bubbe’s soup recipe. If Bubbe made dense matzo balls, there is no other way. It’s Bubbe’s way or the highway.
So what does this Shiksa prefer? By far, I’m a fan of lighter, fluffier matzo balls. For those really light a fluffy matzo balls, I use Manischewitz Matzo Ball Mix. I’m not talking about the pre-made matzo ball soup in a jar. I use the dry mix for the matzo balls only, and make the soup broth from scratch. I’ve tried plenty of matzo ball recipes in the past, and they just don’t compare to Manischewitz. It turns out perfect every time… no headache, no fuss.
When making matzo ball soup, I prepare them in a way that makes them even more delicious. Many cooks will cook the matzo balls in boiling water, then add them to the soup later. I like cooking them directly in the boiling broth. That way, they soak up the flavor of the soup, complimenting the flavor of your carefully prepared stock.
Tomorrow, I’ll share some stock secrets with you to make sure every pot of chicken soup is a success! What kind of matzo balls do you prefer?