Recipe from The New Yiddish Kitchen, by Miller and Robins. Prep Time: 10 minutes. Cook Time: 35 minutes. Makes: 6-8 servings (about 20 small dumplings)
- 36 oz. (1 litre) water of chicken broth, for boiling potatoes and matzo balls
- 1 lb. (450 g.) Yukon gold or red bliss potatoes (about 2 large), peeled and sliced
- 2 eggs
- 1/2 c. (50 g.) potato starch
- 1 tbsp. (15 ml) olive oil, schmaltz, or avocado oil
- 1 tbsp. (10 g) fresh minced dill (or 1/2 tbsp. dried)
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. onion powder
Combine the water or broth and sliced potatoes in a large stock pot and bring to a boil. Cook for 20 minutes, or until tender. Turn off the heat, remove the potatoes and allow them to cool for 10 minutes or so. Reserve the water in the pot—you’ll use it to cook the matzo balls.
While the potatoes are cooling, whisk together the eggs, potato starch, olive oil, dill, salt, black pepper and onion powder. Once the potatoes have cooled off a bit, mash them into the egg mixture, making sure everything is well incorporated.
Bring the pot of water back up to a simmer. To make the matzo balls, you can either roll them into balls with your hands, about a heaping tablespoon each, or you can scoop the dough with a small cookie scoop with a lever.
Drop the matzo balls into the simmering water and cook for 15 minutes. Serve in piping hot chicken soup.