Passover Matzo Balls

Passover Matzo Balls Recipe - Vegetarian Food from Israel

Region / culture: Israel | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Passover Matzo Balls are a traditional Jewish dish often served during the Passover holiday. These delicious dumplings are made from matzo meal, potato starch, water, and salt. They are typically served in a flavorful vegetable broth and are a comforting and satisfying dish.

History

Matzo balls have been a staple in Jewish cuisine for centuries. They are often served during Passover, a holiday that commemorates the Israelites' liberation from slavery in ancient Egypt. Matzo balls are a symbol of the unleavened bread that the Israelites ate during their exodus from Egypt.

Ingredients

0.25 cup of matzo meal
1 tbsp of potato starch
0.33 cup of water (scant)
1 pinch of salt

How to prepare

Mix the ingredients together and refrigerate for 0.5 hour.
Roll the mixture into 8 balls and drop them into boiling vegetable broth seasoned-water.
Turn down the heat and boil gently for 20 minutes.
Remove the balls from the water with a slotted spoon and bake them for 10 minutes at 350°F (177°C) on a lightly PAM-sprayed cookie sheet.
The balls can be made ahead and refrigerated until use.
Do not put cold matzo balls into warm soup; warm them up first by dunking them in hot water.
Serve the balls with vegetable broth.
This recipe makes very small matzo balls, so plan on 3-4 balls per serving.
Roll the mixture into 16 balls.
Boil the balls for 1 minute, then place them on a sprayed baking sheet and bake for 35 minutes at 400°F (204°C).
If made on the same day, I don't think these balls need to be refrigerated.

Variations

Add chopped herbs such as dill or parsley to the matzo ball mixture for added flavor.
Use chicken broth instead of vegetable broth for a richer flavor.
Add grated onion or garlic to the matzo ball mixture for extra depth of flavor.

Cooking Tips & Tricks

Be sure to refrigerate the mixture before rolling it into balls to help the matzo balls hold their shape.

- Boil the matzo balls gently to prevent them from falling apart.

- Baking the matzo balls after boiling gives them a crispy exterior.

- Warm up the matzo balls before serving by dunking them in hot water.

- Serve the matzo balls with a flavorful vegetable broth for a delicious meal.

Serving Suggestions

Serve Passover Matzo Balls with a flavorful vegetable broth for a comforting and delicious meal.

Cooking Techniques

Be sure to refrigerate the matzo ball mixture before rolling it into balls to help them hold their shape.

- Boil the matzo balls gently to prevent them from falling apart.

- Bake the matzo balls after boiling to give them a crispy exterior.

Ingredient Substitutions

If you don't have potato starch, you can use cornstarch as a substitute.

- You can use chicken broth instead of vegetable broth for a richer flavor.

Make Ahead Tips

Passover Matzo Balls can be made ahead and refrigerated until ready to use. Warm them up by dunking them in hot water before serving.

Presentation Ideas

Serve Passover Matzo Balls in a bowl of flavorful vegetable broth for a beautiful and comforting presentation.

Pairing Recommendations

Passover Matzo Balls pair well with a variety of dishes, including roasted chicken, brisket, and roasted vegetables.

Storage and Reheating Instructions

Store leftover Passover Matzo Balls in an airtight container in the refrigerator. To reheat, warm them up in hot water before serving.

Nutrition Information

Calories per serving

Each serving of Passover Matzo Balls contains approximately 50 calories.

Carbohydrates

Each serving of Passover Matzo Balls contains approximately 10 grams of carbohydrates.

Fats

Each serving of Passover Matzo Balls contains approximately 1 gram of fat.

Proteins

Each serving of Passover Matzo Balls contains approximately 1 gram of protein.

Vitamins and minerals

Passover Matzo Balls are not a significant source of vitamins and minerals.

Alergens

Passover Matzo Balls contain gluten from the matzo meal.

Summary

Passover Matzo Balls are a low-calorie dish that is relatively low in carbohydrates and fats. They are a good option for those looking for a light and satisfying meal.

Summary

Passover Matzo Balls are a delicious and comforting dish that is perfect for the Passover holiday. These dumplings are made from matzo meal, potato starch, water, and salt, and are typically served in a flavorful vegetable broth. Enjoy this traditional Jewish dish with your family and friends during the holiday season.

How did I get this recipe?

I can still picture the first time I came across this recipe for Passover Matzo Balls. It was many years ago, when I was just a young girl living in a small village in Eastern Europe. My grandmother, may she rest in peace, was the one who introduced me to the art of cooking and passed down all of her cherished recipes to me.

One spring day, as Passover was approaching, my grandmother decided it was time for me to learn how to make her famous Matzo Balls. She told me that this dish was a staple during the Passover holiday, a time when Jewish families gathered together to celebrate their freedom and remember their ancestors' journey from slavery to freedom.

We started by gathering all of the ingredients we needed: matzo meal, eggs, chicken fat, salt, pepper, and a little bit of water. My grandmother carefully measured out each ingredient, explaining to me the importance of using just the right amount of each one to ensure the perfect texture and flavor of the Matzo Balls.

As we mixed the ingredients together in a large bowl, my grandmother shared with me the story of how she learned to make this dish from her own mother, who had learned it from her mother before her. She told me that each generation added their own twist to the recipe, making it unique and special to our family.

Once the mixture was well combined, my grandmother showed me how to form the Matzo Balls by rolling the dough into small balls and dropping them into a pot of boiling water. She told me that the key to making light and fluffy Matzo Balls was to not overwork the dough and to cook them at a gentle simmer for just the right amount of time.

As the Matzo Balls cooked, filling the kitchen with a warm and comforting aroma, my grandmother shared with me stories of her own childhood and the many Passover celebrations she had experienced over the years. She spoke of the importance of tradition and the joy of sharing a meal with loved ones, passing down recipes and memories from one generation to the next.

Finally, after what seemed like an eternity of waiting, the Matzo Balls were ready. My grandmother carefully ladled them into a bowl and poured over some hot chicken broth, garnishing them with a sprinkle of fresh dill. She handed me a spoon and encouraged me to taste my creation.

The Matzo Balls were light and fluffy, with a delicate flavor that reminded me of home and family. I could see the pride in my grandmother's eyes as I took my first bite, savoring the taste of tradition and love that had been passed down through the generations.

From that day on, I knew that the recipe for Passover Matzo Balls would always hold a special place in my heart. It was a dish that connected me to my past, to my family, and to the rich tapestry of Jewish tradition. And as I continue to make this dish year after year, I am reminded of the love and legacy that my grandmother passed down to me, one delicious recipe at a time.