- 4 large eggs
- 4 tbl olive oil
- 2 tsp salt
- 4 tbl chicken stock (the soup you are using to cook the matzah balls in)
- 2 tbl of fresh chopped dill and parsley
- 1 cup of matzah meal
so…rosh hashanah is coming next week. it’s the jewish new year. it’s mainly a day you pray, eat and celebrate.
everyone has their own traditions that have been passed down from generations. you have big meals full of super yummy traditional foods such as briskets, turkey, chicken, meatballs, and of course in my family…matzah balls. there are also of course lots of sweets. our family is always big on honey. honey is sweet which symbolizes having a sweet new year (i think).
growing up we always celebrated major holidays with my grandparents. all the aunts, uncles and cousins (there was a lot of us) would all sleep at there house. it was like a huge giant sleepover party. every room was full, we stayed up late, played games, took walks and of course we ate a lot.
my grandma started every meal with matzah ball soup. every meal. it was my favorite. the one thing i remember most about my grandma’s matzah ball soup, she always made me 2 (everyone else got one). they were light and fluffy, the soup was full of veggies and dill, it was always my favorite. i would literally ask my mom every holiday if she thought grandma would be making me extra matzah balls. yum.
i’ve made matzah balls in the past (see here). i always use a boxed mix. i know, but it’s so easy and as long as i am making my own soup, it’s ok. for the first time ever, i decided it was time to make my own mix. it’s a lot easier then it sounds, trust me.
expect more holiday meals in the next couple days…i’m starting to prepare.
- in a bowl whisk your eggs. add olive oil, salt, chicken stock, herbs and give it another quick whisk. add matzah meal and mix.
- here is the waiting part. stick your bowl in the fridge for at least 15 minutes. i wait a half an hour if i can.
- while you are waiting for your matzah balls bring your stock up to a boil. i like to cook my matzah balls in the soup.
- scoop them right into the boiling soup, lower the temp to a simmer and cook covered for about 30 minutes.
in the past i have always just scooped my matzah balls into the pot with a soup spoon or used my hands, this time around i used a small cookie scooper. it was a lot less messy and the matzah balls were all the same size.
stay tuned for some more recipes. i’m still creating a menu but i need to start cooking soon.