Matzo Ball Soup

Low Sodium Matzo Ball Recipe

• Ready In: 2 hrs 15 mins
• Serves: 50
• Yields: 50 Matzo Balls

Ingredients

• 1  tablespoon  granulated garlic
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon baking powder
• 1  tablespoon kosher salt
• 16  eggs
• 1  cup olive oil
• 1  cup soda water
• 4  cups  steintz brand matzo meal (no sodium)
• 4  gallons  chicken stock, for serving

Directions

1. For the Matzo Balls:
2. Whisk first 4 ingredients together.
3. Add Eggs 1 -2 at a time and mix thoroughly.
4. Add Olive Oil and Soda Water and mix thoroughly.
5. Gradually add Matzo Meal and mix well.
6. Cover and refrigerate 30 - 45 minutes until firm and set.
7. Meanwhile bring a large (32qt) brazier of water to a boil, salt or use stock if you want more flavorful matzo balls (however adds sodium).
8. Use a #30 Scoop (about 1 oz ice cream scoop) to drop matzo balls into simmering stock (dip scoop in simmering stock in between scoops to make for easier release).
9. Cover and simmer for 40-45 minutes until Matzo balls have more than doubled in size and are light and fluffy.
10. Hold in warmed stock so they don't dry out until ready to serve.