Whole Matzo Matzo Balls
Elevate your Passover table with these delightful Whole Matzo Matzo Balls, a creative twist on the traditional comfort food. Featuring a combination of crushed matzo chips and a hidden surprise of whole matzo at the center, these fluffy, tender dumplings bring a satisfying crunch to every bite. Enhanced with schmaltz (or vegetable oil) for rich flavor and delicately seasoned with black pepper and fresh parsley, this recipe is both nostalgic and inventive. Perfect for soup or as a standalone dish, these matzo balls are easy to prepare and simmer to perfection in just under an hour. Whether you're celebrating the holidays or craving a cozy meal, Whole Matzo Matzo Balls are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 sheets Matzo
- 4 large Eggs
- 4 tablespoons Chicken fat (schmaltz) or vegetable oil
- 1 cup Matzo meal
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground black pepper
- 0.25 cup Water or chicken broth
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Prepare the matzo by breaking 3 of the sheets into small chips about 1 to 2 inches in size, leaving 1 sheet whole. Set aside.
In a large bowl, whisk together the eggs, chicken fat (or oil), salt, pepper, and water (or chicken broth) until well-combined.
Gradually stir in the matzo meal and baking powder, mixing until a thick batter forms.
Gently fold in the broken matzo chips, ensuring they are coated evenly with the batter. Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up.
Fill a large stockpot with water and bring it to a boil. Add a pinch of salt to the boiling water.
Wet your hands and scoop out about 2 tablespoons of the batter. Form a ball by rolling it gently between your palms, encasing a small piece of the whole matzo sheet in the center of the ball for a surprise crunch. Repeat with the remaining mixture.
Carefully drop the matzo balls into the boiling water. Reduce the heat to a gentle simmer, cover the pot, and cook for 30 to 40 minutes until the matzo balls are cooked through and fluffy.
Remove the matzo balls from the pot with a slotted spoon and place them into a bowl or directly into soup for serving.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 2.0 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 176 mg | 14% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
