No other food reminds me of my grandmother as much as matzoh balls. It’s funny, Baba wasn’t even known for her matzoh balls—she didn’t make them all that often, and when she did, my grandfather and I had a fantastic time teasing her because, though they were delicious and light and fluffy, her matzoh balls looked more like to matzoh blobs. Still, to this day, matzoh balls give me that warm, fuzzy feeling, just like Baba always did. Try them some chilly evening, you’ll feel as if you’ve just gotten a big, warm hug. Now that’s what I call comfort food.
Matzoh Balls in Broth
2 large eggs, at room temperature
4 tablespoons (½ stick) unsalted butter, at room temperature
1 tablespoon water
½ teaspoon kosher salt
Freshly ground black pepper
½ cup matzoh meal
Generous pinch baking powder
1 quart chicken broth
Whisk together the eggs, butter, water, salt, and a generous pinch of pepper in a large bowl. Mix together the matzoh meal and baking powder in a small bowl. Stir the matzoh meal mixture into the egg mixture. Cover with plastic wrap and refrigerate for about an hour, or until chilled. Divide the mixture into 6 portions and form each portion into a ball. Arrange on a plate, cover with plastic wrap, and refrigerate for another 15 minutes, or until firm.
Bring the broth to a simmer in a small pot. Add the matzoh balls and simmer, covered, for about 20 minutes, or until tender and cooked through. Ladle into individual bowls and serve immediately.
Makes 2 generous servings. For a more substantial meal, add diced celery and carrots to the broth and simmer until tender before adding the matzoh balls. And add a bit of shredded cooked chicken near the end of the cooking time. This recipe can be doubled.