Perfect Matzah Ball Soup

Ok, there is a lot of argument about what's a good matzah ball - hard and dense or soft and light so they almost fall apart in the pot.  That's how I prefer them.  This is how you get them. 

If you have a from scratch Matzah Ball recipe it's pretty much the same as the box recipe so I just use the box mix.  Pick your favorite. I've tried them all they, all come out the same.  Follow the directions exactly. 

Then form your ball. Grab two table spoons full of dough and form a ball. Roll it around in your hands for just a few seconds as lightly as possible  like you would if your were forming a small ball of clay.  They don't have to be perfect so don't handle too much tying to get the perfect roundness.  If you do they will get dense and hard.  Add 8 cups of chicken or veggie stock to a large stock pot.  Taste the stock if it's kind of bland season with a little kosher salt and fresh ground pepper.  Bring to a boil and then immediately bring the heat down to a simmering boil (just a little bit of bubbling breaking the surface of the stock.  Once it's simmering then add in your your uncooked matzah balls.  let simmer for 20-25 minutes covered.   

While the MB's are simmering add 3 tablespoons of extra virgin olive oil to a new large pot then 1 diced onion 2 cloves of garlic (more if you like it), 3 diced celery stalks, salt and pepper and 1 tablespoon of Za'atar spice blend.  If  you don't have that add a little cumin and oregano. Cook them down on med high until they begin to stick to the bottom of the pot. Then deglaze the pan with a little wine (about a cup) and let it cook down until the wine is mostly gone.  Then add 1 large carton of fresh chicken or veggie stock simmer for a 10 minutes then add the fresh veggies and stock into the Matzah balls and broth cooked earlier.  Let all simmer together for another 10 mins or so.  Then happy Passover! 

For garnish add some fresh grated carrots and either flat leaf parsley or cilantro. 

Note:  Cooking the Matzah balls and the veggies separate keeps the broth from getting too starchy and gloppy.