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

4 eggs
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!

Matzah Ball Croutons
 
Author:

Ingredients
  • 4 eggs
  • ⅓ cup vegetable oil
  • ¼ cup duck broth + 2 quarts duck broth for soup (you can use any kind of broth for this)
  • ¾ tsp salt + extra for sprinkling on croutons
  • ¼ tsp pepper
  • 1 cup matzah meal
  • fresh or dried parsley, for soup garnish

Instructions
  1. Whisk together the eggs, vegetable oil, duck broth, salt and pepper.
  2. Add the matzah meal and whisk to combine.
  3. Set the matzah ball batter aside on the counter for 30 minutes.
  4. In the meantime, heat up the duck broth in a large pot until simmering.
  5. Once the soup is ready, form 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.
  6. Drop the matzah balls into the simmering broth and cook for 10 minutes.
  7. Using a slotted spoon, place the matzah balls on a cutting board and chop them into chunks. Place the matzah ball pieces on a parchment lined baking sheet and sprinkle with a little extra salt.
  8. Toast the matzah ball pieces at 375 degrees F in the oven for 20 minutes then stir and toast for another 10 minutes.