Ashkenazi Jewish soup dumplings which goes with anything soupy in my opinion! The best, however is having it with Rabbi Tovia Singer’s grandmother’s chicken soup.
Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, eggs, water, and a fat, such as oil, margarine, or chicken fat. This version uses vegetable oil or olive oil.
Servings: 30 balls
- 1.5 cup matza meal
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp white pepper powder
- 2 tbsp dry dill
- 6 pcs eggs
- 6 tbsp vegetable oil or olive oil
- 1 pc onion cut into 8 pieces
- 5 tsp salt
- 3 liters water
Prepare all dry ingredients in one bowl. Mix them all together evenly.
- Beat the eggs and add the vegetable/ olive oil into another bowl.
- Slowly pour egg mixture into the dry mixture, and stir evenly until it gives you a consistent texture. Refrigerate for 30 minutes.
- While waiting for the batter to cool down, boil the water with onion and salt in it. The idea is to allow some salty taste from the water seep into the matza balls when it’s cooking, and the only way to do it successfully is when you can taste the salt in the water. It can be accomplished with less than 5 tbsp of salt, depending on what kind of salt you are using.
- Take the matza batter out of the refrigerator. Using a 1-tbsp measuring spoon, scoop a portion of the batter and form a ball with it. This will give you around 27-30 matza balls. You can make the shape bigger, which will give you less matza balls.
- Carefully put in the matza ball into boiling water and let it boil for 30 minutes undisturbed with the lid on. No peeking – to keep the heat inside and let the balls rise to its maximum size.