Matzo, also called matza, matzah or matzoh, is a flat, hard cracker-like bread that is prevented from rising. It is substituted for bread during Passover when eating leavened products is forbidden to Orthodox Jews. Matzo balls are a traditional meal at this time, especially for Ashkenazi Jews. The following steps will show make matzo ball soup.
Instructions
1. Fill a large pot of water to a boil and add a light amount of salt. Crumble the matzo crackers and place them in a large bowl. Add just enough water to cover them and allow them to soak until soft, usually for a few minutes. Pour off the extra water.
2. Place a large skillet on medium heat and add the butter. After the butter has melted, stir in the matzos until the mixture is slightly brown and dry. Remove it from the heat and mix in the eggs, chopped onions and parsley. Add salt and pepper to taste. Add just enough matzo meal to get the mixture to hold together.
3. Test the consistency of your matzo. Make a matzo ball the size of a golf ball and place it in the boiling water. It should rise to the surface without falling apart. Add another egg if it doesn't rise and add more matzo meal if it falls apart. Once the consistency is correct, roll all of the mixture into matzo balls.
4. Put the chicken broth in a large saucepan on medium heat until it boils and add the matzo balls.
5. Wait for the matzo balls to rise and serve.
Tags: matzo balls, just enough, matzo ball, matzo meal, medium heat
