Matzo Ball Soup

Winter in St Helena can be pretty cold, and in this cold weather nothing is better than a bowl of hot soup. Matzo ball soup is definitely a favorite in our house, the key to a great matzo ball soup is the stock. Don't just use store bought broth, make your own broth!

I always have some chicken backs/bones on hand, I buy them at wholefoods and separate them in one pound bags and freeze them. When you freeze meat it's important to blanch them to get rid of the blood...etc so you will have clear broth.

Ingredients:

Home made chicken broth

For the matzo ball:

4 eggs

1 cup of matzo meal

2 Tsp of vege oil (neutral oil with no strong taste)

1 tsp of salt

3 oz of water for fluffy and soft Matzo ball

(you can also add some dried parsley and dried onion to add some extra flavor)

Step:

Mix all the ingredients of matzo ball together, and mixed until everything is incorporated. For fluffy matzo ball, this is the consistency you are looking for:

Cover and put in fridge for at least 30 minutes

Step 2:

Heat up chicken broth, once it boiled, add the matzo balls. You can make them ball shaped or oval shaped. I find I like the oval shaped ones better, they are fluffier and have more flavors since they absorbed more broth. Cooked for at least 30 minutes for the oval ones, 1 hour will be even better. You can also add vegetables to the broth, I typically do it when here's 20 minutes of cooking time left.

Enjoy!