Matzeballen (Traditional Dutch Matzah Balls)
Recipe contributed by Gidon van Emden. Born and raised in Amsterdam, Gidon is currently KOL Foods’ Customer Experience Manager and previously worked as a cook and kashrut supervisor. He shares, “These matzah balls are actually made from matzah, rather than from matzah meal alone. Because you crumble the matzahs yourself, they give a nice texture to the balls. It’s surprisingly easy and really worth the extra two minutes of effort.”
- 1-2 tablespoons vegetable oil or schmaltz
- 1 medium onion, finely chopped
- 5 sheets matzah
- 3 tablespoons matzah meal
- 2 eggs
- 1 pinch ground ginger
- Salt and pepper to taste
- 10 cups chicken stock or broth, preferably made using KOL Foods pastured poultry or chicken broth
- Heat the oil or schmaltz over medium heat in a frying pan. Add onion, sauté slowly until soft. Crumble the matzahs into a large bowl; moisten slightly with a little water. Add the matzah meal, eggs, ginger, salt and pepper to the matzahs, then add the sautéed onion. Mix the ingredients together with your hands. Allow the mixture to rest and stiffen for at least an hour in the refrigerator.
- Scoop the mixture by tablespoons, or slightly smaller, shape into small balls. Keep a small bowl of water handy to moisten your hands and prevent the mixture from sticking. At this point you can freeze or refrigerate the matzah balls until you’re ready to use them. Heat the stock or broth, then add the matzah balls and simmer for 20 minutes. Be careful not to let the soup boil after you put the balls in, as they will fall apart.