I love Matzo balls! Actually everyone in my family does too! Even my little 3 year old nephew loves them! I usually serve them in a hearty vegetable soup of carrots, kale, peas, leeks and fresh rosemary. They are so yummy and turn a soup into a main meal, which will keep you nice and full and warm! I use chia seeds in this recipe as they not only produce a good gelatinous binder to help keep these little dumplings light but contain huge amounts of omega 3, iron and calcium. Which can't be a bad thing!
You can happily make a big batch of these matzo balls and either store them in the fridge for up to three days or they happily freeze, so you will never be too far away from these tasty dumplings!
Ingredients:
2 Cups of Matzo Meal
1/2 Cup of Vegetable Stock
1/4 Cup of Olive Oil
2 Tbsp of Chia Seeds soaked in 1/4 of a Cup of Water for 10mins
1 Tbsp of Nutritional Yeast Flakes
1/2 Tsp of Dried Mixed Herbs
Pinch of Salt
In a bowl add the Matzo meal, yeast flakes, herbs and salt and mix together. Then add the olive oil, hydrated chia seeds and vegetable stock. Mix to form a soft dough. If it is very wet and sticky add a little more matzo meal, if it is dry and crumbly add a little more water. You should be able to mould it easily into a ball with your hands without it crumbling or sticking to you! Then roll the dough into cherry tomato sized balls. This may take a while, but it is so worth it and remember you need to roll them all roughly the same size so they all cook at the same rate, so have patience! When they are all rolled pop them into your pot soup when it has 5-10 minutes left to cook. Pop on a lid and they will steam cook and become tender and fluffy! The longer you leave them to cook the softer they will get, I find 5-10 minutes perfect as they have a wonderful al-dente texture, fluffy on the outside and just firm and cooked in the middle. Serve in warm bowls and enjoy!
Yesterday after a busy morning baking, I went for a lovely walk about town with Kyle and enjoyed the autumn display the plants and trees had put on! Isn't autumn just magical!
You can happily make a big batch of these matzo balls and either store them in the fridge for up to three days or they happily freeze, so you will never be too far away from these tasty dumplings!
Ingredients:
2 Cups of Matzo Meal
1/2 Cup of Vegetable Stock
1/4 Cup of Olive Oil
2 Tbsp of Chia Seeds soaked in 1/4 of a Cup of Water for 10mins
1 Tbsp of Nutritional Yeast Flakes
1/2 Tsp of Dried Mixed Herbs
Pinch of Salt
In a bowl add the Matzo meal, yeast flakes, herbs and salt and mix together. Then add the olive oil, hydrated chia seeds and vegetable stock. Mix to form a soft dough. If it is very wet and sticky add a little more matzo meal, if it is dry and crumbly add a little more water. You should be able to mould it easily into a ball with your hands without it crumbling or sticking to you! Then roll the dough into cherry tomato sized balls. This may take a while, but it is so worth it and remember you need to roll them all roughly the same size so they all cook at the same rate, so have patience! When they are all rolled pop them into your pot soup when it has 5-10 minutes left to cook. Pop on a lid and they will steam cook and become tender and fluffy! The longer you leave them to cook the softer they will get, I find 5-10 minutes perfect as they have a wonderful al-dente texture, fluffy on the outside and just firm and cooked in the middle. Serve in warm bowls and enjoy!
Yesterday after a busy morning baking, I went for a lovely walk about town with Kyle and enjoyed the autumn display the plants and trees had put on! Isn't autumn just magical!
I also made a special chocolate and vanilla marble cake for a special little boy who happened to share his birthday with one of his little friends! We hope you both had a wonderful birthday Dexter and Harry!
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