Emah's Mazto Balls
Bring a taste of tradition to your table with "Emah's Matzoh Balls," a comforting recipe passed down through generations. These classic matzoh balls are light, tender, and infused with the rich flavor of schmaltz (or vegetable oil, if you prefer). Made with simple pantry staples like matzoh meal, eggs, and chicken broth, this dish gets an optional boost of freshness from finely chopped parsley and a touch of baking powder for added fluffiness. Perfect for simmering in a pot of homemade chicken or vegetable soup, these matzoh balls transform any meal into a heartwarming celebration of heritage. With just 15 minutes of prep and a short chill time, you’ll be ready to enjoy these delicious dumplings that pair perfectly with bold broths and comforting soups – a must-try for any holiday gathering or cozy family dinner!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Matzoh meal
- 4 large Eggs
- 0.25 cup Chicken fat (schmaltz) or vegetable oil
- 0.25 cup Chicken broth or water
- 2 tablespoons Fresh parsley (optional, finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Baking powder (optional, for fluffier matzoh balls)
- 8 cups Chicken or vegetable soup (for cooking the matzoh balls)
Directions
Step 1
In a medium mixing bowl, crack the eggs and beat them lightly with a fork.
Step 2
Add the schmaltz (or vegetable oil) and chicken broth (or water) to the eggs. Mix well until combined.
Step 3
Slowly stir in the matzoh meal, salt, pepper, and baking powder (if using). If desired, fold in the fresh parsley for added flavor.
Step 4
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow the matzoh meal to hydrate and the mixture to firm up.
Step 5
In the meantime, bring a large pot of chicken or vegetable soup to a gentle boil. Alternatively, you can boil salted water if you plan to cook the matzoh balls separately.
Step 6
Remove the matzoh ball mixture from the refrigerator. Wet your hands with water to prevent sticking, and form the mixture into 1-inch balls. Do not compress them too tightly to keep them light and fluffy.
Step 7
Gently drop the matzoh balls into the boiling liquid. Reduce the heat to a simmer and cover the pot with a lid.
Step 8
Simmer the matzoh balls for 25 to 30 minutes, allowing them to puff up and become tender.
Step 9
Once cooked, serve the matzoh balls in bowls of chicken or vegetable soup. Garnish with additional parsley if desired.
Nutrition Facts
| Serving size | (2356.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1883.5 |
| Total Fat 99.0g | 0% |
| Saturated Fat 28.1g | 0% |
| Cholesterol 871.9mg | 0% |
| Sodium 9962.0mg | 0% |
| Total Carbohydrate 172.4g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 16.4g | |
| Protein 76.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 331.1mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1986.5mg | 0% |
Source of Calories