How To Make Matzo Bread Ball For Chicken Noodle Soup
Need to know how to make a matzo bread ball for chicken noodle soup? There's not a tastier soup than matzo bread ball (also called matzo ball) chicken noodle soup to fix what ails you. Matzo bread balls are fairly easy to make, although if you're not careful, what should be a light, fluffy matzo ball could turn out to be of rock-hard consistency. Follow the directions below to ensure that you always get the best, lightest matzo bread balls for chicken noodle soup.
To make 12 matzo bread balls for chicken noodle soup, you will need:
- A large stock pot (with a tightly-fitting lid), big enough for eight cups of water
- One cup matzo meal
- Four beaten large eggs
- Two tablespoons of schmaltz (chicken fat, skimmed from the top of the homemade chicken soup) or, if you don't have schmaltz, substitute vegetable oil
- Four tablespoons of water
- One-half to one teaspoon of salt (depending on your taste)
- One-half teaspoon of pepper
- Add eight cups of water to a large stock pot. The pot must be large enough to allow the matzo balls to expand as they cook. Cover the pot and bring to a boil (do not cook the matzo balls right inside the chicken soup as they will get mushy).
Add matzo meal, salt and pepper to a medium-sized bowl. Add in the beaten egg, schmaltz (or vegetable oil) and water and mix very well to combine all ingredients. The dough will be a bit stiff, which is what you want.
Wet your hands to prevent the dough from sticking. Scoop up approximately one tablespoonful of dough and mold into a ball. The balls should be about one and one-half inches in size. This recipe makes twelve medium-sized matzo balls but, if you like them larger, just form the balls to two or two and one-half inches. They will double in size when cooked.
- Carefully drop the matzo balls into the boiling water. They will sink immediately, but don't panic; that's totally normal. Once all the matzo bread balls are in the pot, cover and time for exactly thirty minutes. Do not open the lid! The secret to fluffy, light matzo balls for chicken noodle soup is to never uncover the pot while they're cooking.
- After thirty minutes, your matzo balls should be doubled in size, light and fluffy. Remove your cooked matzo balls and serve with a bowl of piping hot chicken noodle soup. If the matzo balls are light and fluffy, mazel tov! You've passed matzo bread balls 101. If they're hard inside, convince your dinner guests that you meant to make them like that.