Ingredients
- 1 quart water or Chicken Broth
- 1 lb Yukon Gold or Red Bliss potatoes (about 2 large), peeled and sliced
- 2 large eggs
- ½ cup potato starch
- 1 tbsp extra-virgin olive oil
- 1 tbsp minced fresh dill or ½ tablespoon dried dill weed
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp onion powder
- 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.
- 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.
- 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.
- Drop the matzo balls into the simmering water and cook for 15 minutes. Serve in piping-hot chicken soup.
Method
- ADD TO : Chicken Broth or Matzo Ball Soup