On days like today, you crave comfort food and what is more comforting than Matzo Ball Soup? Mort’s Café and Deli in Golden Valley is perhaps the most quintessential destination for home-style comfort food. TCL reporter Kristin Haubrich gets a lesson in making their famous soup.
Twin Cities Live Special Offer: Now through the end of January, ask for the TCL special offer when dining at Mort’s and receive a free cup of any of Mort’s scratch-made soups with any signature or specialty sandwich order. (For onsite dining only.)
Mort’s Matzo Ball Recipe (makes 8-9 matzo balls):
3 large eggs
1 tsp dried dill weed
¼ tsp salt
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp baking powder
1 ½ cups matzo meal
4 tbsp butter, melted
- Bring large pot of water to boil.
- In large bowl, whisk together eggs, plus, dill weed, salt and onion powder and ½ cup of matzo.
- Fold in another ½ cup of matzo, garlic powder, baking powder, plus 2 tbsp of butter.
- Mix in remaining matzo and butter and knead until dough reaches a play dough consistency.
- Using a 1 1/2-inch scoop, scoop dough and shape into frim – not packed — round balls.
- Gently drop balls into boiling water.
- The matzo balls will at first sink to the bottom of the pot, and then rise back to the top as they cook. You will know they are done when they begin floating on the top of the water.
- A proper matzo ball should have a light, fluffy texture all the way through.
- If balls break apart the dough is too loose, so try adding in a bit more matzo meal.
- If the matzo balls do not “grow” or expand while cooking dough is too firm.