This family recipe for Matzo Balls With Nutmeg and Parsley is always a big hit with Passover Seder guests, thanks in part to the dumplings' herb and spice enhancement.
Makes 24 - 28 matzo balls. Allow 3 - 4 matzo balls per person to serve 6 - 8. Feel free to double or triple the recipe as needed.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 4 eggs, lightly beaten
- 1 cup matzo meal
- 4 tablespoons schmaltz (rendered chicken fat), or olive oil
- 2 tablespoons finely chopped fresh parsley, or 2 teaspoons chopped dried parsley
- 1/2 teaspoon freshly grated or ground nutmeg
- Chicken soup or vegetable consomme for serving
Preparation:
In a large bowl, mix together the eggs, matzo meal, and schmaltz (or oil). Add the parsley and nutmeg, and stir until well-combined. Cover the bowl and chill in the refrigerator for 30 minutes for lighter matzo balls ("floaters"), or up to two hours for the denser "sinker" variety. If, like my family, you like sinker-floater hybrids, chill the mixture for about an hour.
Bring a large stockpot of salted water to a boil. In the meantime, form the matzo balls: Using clean hands, lightly roll small lumps of the chilled mixture between your palms to make balls about the size of walnuts. Take care not to over-handle or compress the mixture, or your matzo balls will be very dense, and may shoot across the soup plate when guests try to cut them with their spoons.
As you work, drop the matzo balls into the boiling water, taking care not to crowd the pot (you may have to cook the matzo balls in batches, depending on the size of your pot). The matzo balls will initially sink to the bottom, but will rise and float as they cook.
Once you've added the matzo balls to the pot, return to a boil, then lower the heat, cover the pot, and simmer the matzo balls for 25 to 30 minutes, until the matzo balls have cooked through, lightened in color, and expanded to about twice their original size.
If you will serve the matzo balls shortly after cooking, place the chicken soup or vegetable consomme in another pot, and simmer. When the matzo balls have finished cooking, transfer them with a slotted spoon to the soup. Continue to simmer gently for up to a few hours, until ready to serve.
If you are making the matzo balls ahead of time, transfer the cooked matzo balls to a shallow dish with a slotted spoon, cover and refrigerate for up to a day.
