YIELD: about 20 matzo balls | PREP TIME: 15 minutes | COOK TIME: 35 minutes
• 1 quart water or Chicken Broth
• 1 pound Yukon Gold or Red Bliss potatoes (about 2 large), peeled and sliced
• 2 large eggs
• ½ cup potato starch
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced fresh dill or ½ tablespoon dried dill weed
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder
1. Place the water and potatoes in a large pot and bring to a boil. Cook for 20 minutes, or until the potatoes are tender. Turn off the heat, use a slotted spoon to remove the potatoes to a bowl, and allow them to cool for about 10 minutes. Reserve the cooking water—you’ll use it to cook the matzo balls as well.
2. While the potatoes are cooling, whisk together the eggs, potato starch, olive oil, dill, salt, pepper, and onion powder. When the potatoes have cooled a bit, mash them into the egg mixture with a fork, making sure that everything is well incorporated.
3. Bring the pot of water back up to a simmer. To make the matzo balls, you can either roughly measure a heaping tablespoon of the dough and roll it into a ball with your hands or use a small (1-tablespoon) cookie scoop. You should end up with about 20 matzo balls.
4. Drop the matzo balls into the simmering water and cook for 15 minutes. Serve in piping-hot chicken soup.
ADD TO : Chicken Broth or Matzo Ball Soup
