Matzoh ball soup is heartwarming during the chilly days of fall and winter when a substantial soup is needed. The matzoh balls can be prepared and cooked many hours ahead of time and then warmed in the soup. Upon reheating, be sure to simmer them long enough so they are hot all the way through. You don’t want the center to be cold. It goes without saying that good chicken soup is essential.
Game plan: For the lightest matzoh balls, be careful to not overbeat the matzoh mixture. It’s sort of like making muffins. Just fold in the dry ingredients and don’t overmix. Do not compact the mixture but use a light hand in forming the balls. Also crucial is the cooking time. The longer you poach the matzoh ball, the lighter it will be.
Joyce shows you the right way to make matzoh balls in a video for CHOW.
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