Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Matzo Ball Soup 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
Soups & Starters
    Born-Again Deviled Eggs
    Braised Sweet Pumpkin
    Broccoli Bean Soup
    Brown Rise Cheese Bites
    Buffalo Wings
    Chicken Dumplings
    Chicken Stock
    Cold Avocado Soup
    Crab Quesadillas
    Cream of Potato
    Creamy Parsnip Soup with Polka Dots
    Cumin Matzo Balls in Cilantro Broth
    Dr. Roberts' Salsa
    Edamame Matzo Ball Soup
    EZ Black Bean Soup
    E-Z Clam Chowder
    Fish Chowder
    Fresh Artichokes
    Garbonzo Bean Soup (MD)
    Garbonzo Bean Soup (PA)
    Hot Crab Dip
    Hummus
    Low Fat Corn Chowder
    Matzo Ball Soup
    Mini Meatballs
    Mushroom Pate
    Noodle Soup
    Oyster Stew
    Oysters a l'Amore
    Portobello Mushroom Soup
    Presentation Tips
    Pumpkin Soup
    Salt-Cured Salmon
    Shrimp Bisque, Reduced-Fat
    Shrimp Dip
    Shrimp Soup
    Socca
    Southwest Stew
    Spinach Balls
    Stuffed Mushrooms
    Sweet Potato & Jalapeno Soup
    Tapenade
    Tempura
    Three Onion Soup
    Turkey Chili
    White Chili
Vegetables
Matzo Ball Soup

You can make your own matzo meal by grinding up real matzo (unleavened bread) in a food processor until it resembles bread crumbs, or you can just pick up a box of actual matzo meal.

For a cool variation, try Cumin Matzo Balls in Cilantro Broth

2 whole eggs
1 teaspoon salt
2 T. chicken broth, or stock
2 T. vegetable oil
1/2 cup matzo meal
2-1/2 quarts chicken broth, or stock

Beat the eggs in a glass bowl.
Whisk in the salt, broth, and oil.
Then whisk in the matzo meal.
Cover bowl with plastic wrap and
chill in the refrigerator for 30 minutes.
Start a large pot of boiling water.
Form matzo balls by rolling about a
tablespoon between the palms of your hands.
Set aside until all are done.
Drop into boiling, salted water.
Reduce heat to low and simmer for 30 minutes.
Heat chicken broth in another stockpot.
Drain and transfer matzo balls to broth.
Serve.
For an alternative and colorful presentation,
sauté a 1/2 cup each of minced red onion,
carrots and bell peppers in a little butter
and/or oil until tender.
Then add the quart of chicken broth, Heat
thoroughly before adding matzo balls.


Subj: Matzoh Balls
From: Sooz526@aol.com
To: Steve@pulpkitchen.com

Steve,
You use way too many ingredients. Try this:
Beat 1 egg, well. Add 1/4 C Matzoh Meal and a pinch of salt. Stir until mixed. Let rest for 20 minutes. Drop by rounded teaspoon into a large pot of boiling water. Boil for one hour. The key is beating the egg well. If done correctly, the knaidlach will be soft and "fluffy". This is the recipe handed down by my grandmother.

Thank you, I love any advice that makes cooking easier - Steve.
Share your thoughts.
Rate this recipe using the email link below.


Comments: Send us comments about this recipe steve@pulpkitchen.com