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

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Ingredients

  1. 4 eggs
  2. 1/3 cup vegetable oil
  3. 1/4 cup duck broth + 2 quarts duck broth for soup (you can use any kind of broth for this)
  4. 3/4 tsp salt + extra for sprinkling on croutons
  5. 1/4 tsp pepper
  6. 1 cup matzah meal
  7. fresh or dried parsley, for soup garnish

Instructions

  • Whisk together the eggs, vegetable oil, duck broth, salt and pepper.
  • Add the matzah meal and whisk to combine.
  • Set the matzah ball batter aside on the counter for 30 minutes.
  • In the meantime, heat up the duck broth in a large pot until simmering.
  • 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.
  • Drop the matzah balls into the simmering broth and cook for 10 minutes.
  • 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.
  • Toast the matzah ball pieces at 375 degrees F in the oven for 20 minutes then stir and toast for another 10 minutes.
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https://kitchen-tested.com/2013/05/20/matzah-ball-croutons/