There is never a bad time for matzo ball soup.  However, this recipe is for the 358 other days of the year outside of Passover when you can have beer!  

 

I searched far and wide to make these beer infused matzo balls Kosher for Passover.  I even met with a Rabbi to see if I have maybe overlooked an malt substitute that could be used, but alas, it ended up getting all too complicated and that's not what this recipe is about.  So enjoy these balls (almost) every day of the year!

 

Ingredients

 

1/4 C hefeweisen or weissbier

2 T schmaltz, room temperature

1 1/2 t sea salt

pinch of ground pepper

4 large eggs

1/4 t baking soda

1 C matzo meal

Directions

 

In a mixing bowl, whisk together the beer, schmaltz, salt, pepper and eggs.  In a separate bowl, add the baking soda to the matzo meal and mix together.

 

Add the matzo meal mixture into the egg mixture while stirring to a loose consistency.  If the mixture becomes too thick, either don’t add the full amount of matzo meal or add a bit more beer.  Cover and refrigerate for 1 hour.

 

Fill a large pot with water and salt and bring to a simmer.  With wet hands, roll out balls and gently drop into the water.  Simmer until tender and fluffy, about 45-60 minutes.To test centers, insert a toothpick, which should easily slide through.  Allow to cool in the water.

 

Note: to get uniform size balls, use an ice cream scoop to divvy out the mix.