I love matzah balls in my soup! I don’t care what kind of soup it is really, I just want a heavy “sinker” matzah ball that soaks up all of the delicious broth and adds a new texture to the dish. So with croutons as this months Kosher Connection Link-Up challenge, I thought I would take matzah balls to a whole new level and turn them into crispy little bites. You can eat them plain as a crunchy snack, add to salad or stir them right into your soup, just like you would with a soft matzah ball. Unlike other soup croutons that get mushy and gross after a little while in the soup, these croutons stay crunchy for a few minutes then transform right back into matzah balls. Who doesn’t love a new way to enjoy a classic?!?
Matzah Ball Croutons
1/3 cup vegetable oil
1/4 cup duck broth + 2 quarts duck broth for soup (you can use any kind of broth for this)
3/4 tsp salt + extra for sprinkling on croutons
1/4 tsp pepper
1 cup matzah meal
fresh or dried parsley, for soup garnish
I whisked together the eggs, vegetable oil, duck broth, salt and pepper.
I added the matzah meal and whisked to combine.
I set the matzah ball batter aside on the counter for 30 minutes.
In the meantime, I heated up the duck broth in a large pot until simmering. Once the soup was ready, I formed the matzah meal mixture, 1 heaping tablespoon at a time, into balls. Since the batter is a bit sticky, you should dip your hands in water before forming the matzo balls so they don’t stick to your hands.
I dropped the matzah balls into the simmering broth and cooked for 10 minutes.
Using a slotted spoon, I placed the matzah balls on a cutting board (I saved a few to keep whole) and chopped them into chunks. I placed the matzah ball pieces on a parchment lined baking sheet and sprinkled with a little extra salt.
I toasted the matzah ball pieces at 375 degrees F in the oven for 20 minutes then stirred and toasted for another 10 minutes. What comes out of the oven is a a crunchy crouton with a soft matzah ball center. You can eat them on their own, toss in a salad or even stir into your soup. The croutons will eventually soften in the soup to taste just like a regular delicious matzah ball. No more fishing out gross mushy croutons!