In order to prepare for Passover week, I decided I would start by making matzo ball soup. I found a great recipe online that I tweeked a bit for my liking.
¼ cup club soda
1 tablespoon canola oil
2 large eggs, I used Eggland’s Best eggs
⅔ cup matzo meal
1 tablespoon chopped fresh dill
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
I only used this recipe for the matzo balls and used my own recipe for the soup. I like a simple soup, so I just used chicken broth, carrots, celery, and pepper.
I started making the matzo balls by combining club soda, oil and eggs. I used a little bit more club soda than stated in the recipe and used organic sunflower oil instead of canola oil. I used some fresh pasture eggs from the farmer’s market. Then I added the matzo meal, dill, salt and pepper. I went heavier on the dill because matzo balls tend to be a bit bland.
I kept the mix in the fridge for a couple of hours while I went out. When I returned, I immediately began to boil a large pot of water. I waited for a rolling boil and then added the balls. Because I was making my own soup, I cooked the balls in a slightly different manner than in the recipe I was originally following. I read through a few of my mom’s Jewish cookbooks and found out that it is best to cook them for 20 minutes covered. So I
went ahead and cooked them on low heat for about 20 minutes.
While I was cooking the matzo balls, I heated up my own soup in another pot. I also cut up some carrots and celery and added salt. I let it boil and then poured it into two bowls. One for my mother and one for me. I added two to three matzo balls to each bowl and started to eat. The matzo balls were pretty good. I would make this recipe again, but next time I would cook the matzo balls for at least half an hour. They seemed dense and I don’t know if that is because of the cooking time or not enough club soda. Still, I am happy with the way these came out.
Heath: A-. Pretty good. Soup has vegetables and is filling, but doesn’t have many calories. The only problem is the extreme amounts of salt in the broth. Next time I may try a lower sodium broth.
Taste: A-. Good, but I wish the matzo balls were just a bit more fluffy.
Cost: A. All of the ingredients, in both the matzo balls and the broth, are very inexpensive.
Overall: A-. I would definitely make this again.