Of all of the dishes and meals that make Nana an amazing cook, her matzah ball soup stands out as undeniably one of the best. Each year, we look forward to the Jewish holidays so that we can have a big bowl and leftovers for weeks to come! As years have passed, we have found it easier to prepare some of the key ingredients for our Passover Seder in advance to offload some of the work day on the day of the holiday. One of those items are matzah balls. We worked with Nana to prepare, cook and ultimately freeze our matzah balls for dinner this Saturday. Even though we have the recipe written down, it is so different watching her cook them and seeing how the recipe and her preparation differ. She loves a good cooking moment in front of the camera, so be sure to check out her full video on our Instagram.
Nana's Matzah Balls
- 4 eggs
- 1 cup matzah meal
- 4 tbs oil or chicken fat
- 4 tbs soda water
- 1 tsp salt
- 1/4 tsp pepper
- 10 cups of water
- chicken bouillon (enough to flavor 10 cups of water according to the bouillon directions)
- In a medium sized bowl, beat the eggs using a hand mixer or stand mixer.
- Add the matzah meal, chicken fat, soda water, salt and pepper and mix well until all of the ingredients are fully blended together. Refrigerate the batter for 30 minutes.
- While the matzah ball dough is refrigerating, heat a large pot with 10 cups of water and bring to a boil. Add the chicken bullion and simmer with the lid on while the batter is cooling. You want to add in enough to flavor the water.
- Bring the broth back to boil. Remove the matzah ball batter from the fridge and form the matzo ball dough into golf ball sized balls. Place them in the broth, reduce the heat to a simmer, and cook the matzah balls for 1 hour.
- Remove the matzah balls with a slotted spoon and place on a cookie sheet to cool and drain. Serve immediately in chicken soup or cool completely and freeze until you are ready to use them. Freeze by placing them in a single layer in a large ziplock bag.