What's for lunch? Matzah Ball Soup!

Today, we are keeping things pretty low-key. Later we'll be heading off to see a movie with some very good friends of ours, then off to a favorite Chinese restaurant for dinner. This has become our Christmas day tradition, and we really enjoy it.

So, in keeping with the low-key day, I asked everyone what they wanted for lunch. Figuring I'd hear some simple selections such as a jelly sandwich or buttered noodles or some such creation that the the youngest members of the family tend to love. However, it was requested that I make Matzah Ball Soup. Fortunately, I had made chicken stock just the other day so, the base for my soup has already materialized without too much effort. Next, to making the Matzah Balls.

I use the recipe on the back of the Manischewitz container, which is VERY simple and seems to lend itself to good results. Light and fluffy Matzah Balls that definitely fill that comfort food requirement.

Matzah Balls
Source: Manischewitz

2 tablespoons vegetable oil
2 large eggs, slightly beaten
1/2 cup matzah meal
1 teaspoon salt, if desired (and it is!)
2 tablespoons soup stock or water (I prefer to use stock for additional flavor)


Blend vegetable oil, eggs, matzah meal and salt together.

Add soup stock or water and mix until uniform. Cover and place in the refigerator for 15 minutes.

Bring 1 1/2 quarts of water to a brisk boil. (I use the stock that I plan for the soup.)

Reduce flame and drop balls approximately 1 inch in diameter formed from refrigerated mixture.

Cover pot and cook for 30-40 minutes.

Ahhh, that's happiness!


Jamie said…
Brings back memories! Love matzah ball soup!
Patsyk said…
Thanks, Jamie! You should make them again... I'm sure the taste will just as good as you remember.

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