Best matzoh ball soup I have ever had! (I have been eating this "homemade" [made with matzoh meal] my entire life). I loved that real matzoh was used for the batter rather than skipping the steps and using prepared matzoh meal; these matzoh balls have a much richer flavor and subtle, yet interesting texture than those made entirely with the prepared meal.
To keep kosher - use shmaltz (chicken skin renderings) and vegetable based oil of choice instead of butter.
Do not continuously add more matzoh meal if the batter does not stick together;instead, make sure to alternately add meal and eggs until the batter is a soft, doughy texture, similar to meatballs.
Add a few carrots, celery, and onions chopped in inch-long pieces and fry them with canola oil and parsley and dump them into same soup base. Use this same pan to fry the rehydrated matzoh in to use the most of this freshly flavored oil left in the pan.
Also, make sure to flour your hand continuously while forming the matzoh balls to avoid having the batter stuck to your hands; this will enable you to form the balls in your hands through rolling rather than relying on the stickiness of the matzoh meal and eggs alone.
Happy cooking! :)
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Best matzoh ball soup I have ever had! (I have been eating this "homemade" [made with matzoh...