How do you like your balls? It’s one of the more divisive questions in the Jewish community. Obviously, I’m referring to balls of the matzo variety, but I’m happy to discuss all others in my DMs. The two schools of thought we shall debate today are small and dense or huge and fluffy. As you know, for every five Jews there about fifteen opinions, but this happens to be a topic that I don’t passionately take a side-on. My balls fall somewhere in between, greased up with a healthy amount of schmaltz. I want them to be fluffy and easily scooped with the touch of a spoon, while also modest in size, so I can have two, of course.
You can easily make these matzo balls and add them to my Saffron Chicken Noodle Soup, but I wanted to create a flavorful broth that was easy to throw together, since if you’re making matzo balls, you’re probably cooking up a storm for entertaining, a holiday, or both. By roasting the chicken legs and vegetables first, you’re able to fortify the golden broth faster while imparting even more flavor. And you better believe I have chunks of chicken and vegetables in my broth. There’s nothing sadder than matzo balls served in chicken soup without any of the chicken, so I’m giving you all the meat you deserve.