Prep 15 mins
Cook 1 hr
A dumpling to die for
- 4 eggs
- 1⁄3 cup fresh room temperature club soda
- 1 tablespoon melted butter
- 1⁄2 teaspoon kosher salt
- 1 tablespoon fresh parsley, chopped fine
- 1 tablespoon fresh sage, chopped fine
- 1 teaspoon fresh thyme, chopped fine
- 1 teaspoon lemon pepper
- 1 teaspoon garlic pepper seasoning
- 1 1⁄8 cups fine matzo meal
- home made chicken stock or chicken consomme
- Crack eggs and use wire whip on them until frothy, about one minute.
- Add melted butter, and club soda and stir very gently for just a couple of seconds.
- add next 7 ingriedients and mix just until all the matza meal is incorporated and wet.
- Let sit for 30 minutes at room temperature.
- Bring 8 cups of your best chicken stock or cosume to a simmer (note: store bought chicken boullon may be used in this procedure, I just prefer home made).
- Wet hands with water and form approximately 1 1/2 to 2 oz.
- balls and drop gently into simmering stock.
- Simmer gentle for 18-20 minutes uncovered.
- Remove matza balls with slotted spoon (gently), set aside.
- Strain stock through a fine sieve to remove any particles that came off of the matza balls while cooking.
- Return this stock to pan and thicken with a slurry of 2 Tbl.
- corn starch and 3 Tbl.
- cold water.
- Make sure the corn starch is dissolved thoroughly in the cold water to avoid lumps.
- If a thicker soup is desired use more corn starch slurry to thicken.
- Taste and adust seasonings to taste.
- I also like to add a bouquet garni to the stock while I'm simmering the Matza balls for flavor.
- This step may be omitted if you are using home made stock or consume, as usually that is part of the original process.
- I like to serve in a large soup cup.
- Place a Matza ball in cup and fill with the thickened sauce.
- Sprinkle with your favorite fresh chopped herbs or squeeze a little fresh lemon over it.