From Scratch

As Los Angeles Chef Suzanne Tracht says, Passover is all about the matzoh balls. They’re easy to make — and I will sidestep the “sinkers or floaters” debate — and she shows us how in this short video from Epicurious.

What startled me here was her mention of matzoh ball mix to make them, when starting with matzoh meal is a breeze, and her recipe that accompanies the video does in fact begin with meal.

Many people swear by the recipe on boxes of Manischewitz matzoh meal and you’ll find that below the video. Tracht’s recipe includes her non-traditional lemongrass consomme for matzoh ball soup and a video for the consomme is here.

Matzoh Ball Soup
From Manischewitz

2 tablespoons oil
2 eggs, slightly beaten
1/2 cup Manischewitz® Matzo Meal
1 teaspoon salt
2 tablespoons soup stock or water*

*My squeeze uses club soda instead. He says it makes them lighter.

Mix fat and eggs together. Mix and add Manischewitz® Matzo Meal and salt. When well blended, add soup stock or water. Cover mixing bowl and place in refrigerator for at least twenty minutes. Using a two or three quart size pot, bring salted water to a brisk boil. Reduce flame and into the slightly bubbling water drop balls formed from above mixture. Cover pot and let cook 30-40 minutes. Have soup at room temperature, or warmer, and remove matzo balls from water to soup pot. When ready to serve, allow soup to simmer for about 5 minutes. Recipe makes eight balls.

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