This recipe isn't like the matzo balls you find at the diners or how most people make them. This is made using the whole matzo and not from a mix or from using just matzo meal.
makes about 20 balls
1 onion, finely chopped
2-3 tablespoons Schmaltz (chicken fat, see note below) or vegetable oil, more as needed
dash of nutmeg
dash of ginger
salt, to taste
black pepper, to taste
1) Break the matzo up into pieces and then add enough hot water to cover them. Let them soak in the water for about 2-3 minutes. You just want to get to soften up a little bit but not to the point where they are water logged.
2) Drain the water and set aside.
3) Heat a frying pan over medium high heat and add the schmaltz/chicken fat. Wait until it is all liquid and then add the onions. You might need to add more fat to the pan if there isn't enough for the amount of onions you used.
4) You want to cook the onions until they brown but not burnt.
5) Once the onions are brown add the drained matzo to the frying pain. This is to dry them out a little bit. Stir and cook for about 4 minutes.
6) Transfer this mixture to a bowl add the dash of nutmeg, a dash of ginger, some salt and some pepper to taste. Stir to combine and also to break up the matzo a little bit more. Add the eggs and stir to combine (before you add the eggs make sure the mixture has cooled down a little bit so you don't cook them).
7) Now add enough matzo meal to the mixture so when you roll the balls they keep their shape. (It is just like adding bread crumbs when you make meatballs).
8) Once you have everything combined you are ready to roll your balls.
You can make them whatever size you like but remember they expand a lot when you cook them. My mom likes to make 1" balls.
9) Have your soup at a boil and drop the balls in...once they float to the top they are done cooking.
My mom has been making them ahead of time and freezing them. She cooks them in water with some chicken bouillon, drains them really well and then puts the cooked balls into a container in the freezer. She takes them out that morning lets them defrost a little bit and add them to the boiling soup just before serving.
Cooked balls that have been drained and getting ready for the freezer
Note: The schmaltz in this recipe isn't require but it does add a nice flavor. The way my mom gets her schmaltz is from the chicken soup she makes. It is the stuff that hardens on the top of homemade chicken soup after you put it in the refrigerator for a while. She just takes it off and saves it in a container in the freezer for later use.
Helpful Tip: Before you roll all your balls out and cook them...make a small one and taste it to make sure they are seasoned well and have enough salt and pepper. Adjust the seasoning if needed...once that is done then roll them all out.
Also this recipe is great for that one box of matzo you have leftover from last year.
Review: To me this is what a REAL matzo ball looks like and the taste doesn't compare to the other stuff. The onions add a nice flavor and texture to them. When made right they are not dense but light and sometime I would even say fluffy. This is comfort food for me because it doesn't get any better then a nice hot bowl of matzo ball soup!