Shared by Frankie Wallach
Shared by Frankie Wallach
Matzah Balls in Beef Broth
Yield: 6-7 servingsTime: 55 minutes, plus chilling
Matzah Balls in Beef Broth
Yield: 6-7 servingsTime: 55 minutes, plus chillingFamily Journey
Warsaw, PolandParisAuschwitz
Paris
In filmmaker Frankie Wallach’s family, the Rosh Hashanah table is a mix of Ashkenazi and French dishes. Her grandmother, Julia’s, matzah balls (or kneidler, as she calls them in Yiddish) have evolved over time. Frankie’s mom Yankelle serves them in a rich beef broth, while the beef from the broth is served separately with Dijon mustard and pickles. Yankelle has also added a few other French and personal touches to the menu, including a lentil and vinaigrette salad and a honey-soy chicken.
Be sure to make the broth the day before you’re serving this recipe.
Read more of Frankie’s family story in “the grandmother who survived Auschwitz by peeling potatoes”
Ingredients
- 4 large eggs, beaten
- ¼ cup water
- ¼ cup neutral oil
- 2 teaspoons kosher salt, plus more
- 1 cup matzah meal
- ⅛ teaspoon baking powder
- 3 quarts chicken stock, or water, for cooking
- 2 chicken bouillon cubes, optional
- Beef broth, for serving
Preparation
Step 1
In a large bowl, whisk together the eggs, water, oil, and salt. Add the matzah meal and baking powder and mix just until combined. Be careful not to overwork the mixture. Cover and refrigerate for 30 minutes.
Step 2
Meanwhile, fill a medium pot with water or chicken stock. Season generously with salt and bring to a boil over medium-high heat. If using water, you can add 2 chicken bouillon cubes to flavor the matzah balls.
Step 3
Using wet hands, roll the matzah ball mixture into about 20 walnut-sized balls; they will expand during cooking. Carefully lower them into the boiling water. Cover the pot, bring it back to a gentle boil, then reduce the heat to a simmer and cook for 40 to 50 minutes. Do not open the lid during cooking.
Step 4
To serve, ladle hot beef broth into individual bowls and add the matzah balls.
