No, this is not a joke, yes, they’re delicious. Let my people waffle, already. This makes four waffles, you’re probably going to want more, they’re that good.
- One packet Streit’s matzo ball soup mix
- Eggs
- Vegetable oil
- Chicken stock
Make the mix as per the instructions on the box. (That’s what you need the eggs and the oil for.) Add 1/4 cup of chicken stock, cover the bowl, and let it sit in the fridge overnight. The stock will be absorbed by the matzo ball mix and the dough will be a thick paste. (It may not need a full overnight, but that’s what I did.) In the morning add another 1/2 cup stock (more if the batter seems too thick) and stir well. The batter should be fluid, but not watery — just like any waffle batter. Don’t worry if it’s a little bit lumpy, that’s fine.
If you’re making your matzo ball dough from scratch, I think you’d do the same thing. Follow your recipe and thin the dough with soup until it has a batter like consistency. It should be the consistency of pancake batter, maybe a little thicker.
Brush your waffle iron with oil and when it’s hot, make your waffles as usual. I let my cook for a bit longer than I would a standard waffle, waiting until there was noticeably less steam coming off the iron. The finished waffle should be fluffy on the inside, crispy on the outside.
Serve ’em up with sour cream and chopped chives or green onions. You can toss some chopped green onions in the batter, too — it’s a nice touch.
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While my mom was making her traditional matzo balls for our Passover dinner, my mind wandered — as it often does — towards waffles. Thinking out loud, I said, “I wonder if you could make the matzo ball soup waffle?” My brother was a complete naysayer, but his girlfriend was game. She deserves all the credit for the solution of thinning the dough to batter consistency with soup. Smart woman, that one.
“I’m doing this,” I insisted, “and will report back.”
My friend Jess was in town (she took the photo up top) and observed the maiden voyage of the Matzo Ball Waffle. “Freaking delicious,” she pronounced it, and then asked, “Could you make a pho waffle? How would you do that?”
I’m still thinking it over, but imagining it topped with sprouts and a little sri racha sauce. Stand by.
Matzo brie, you are on notice. There’s a new Passover carb in town and it means business.
OH HELL YES. I sent this to my mum since I can’t eat it. But I am all about this waffle.
For the pho waffle, you’d be able to take rice crackers and soak them in water like matzo brei, then add some pho seasoning and an egg. Maybe top it with both sriratcha and plum sauce (if you’re from Saigon) and then add some steamed bean sprouts and a sawtooth herb and basil chop up? ZOMG I MUST GO MAKE THIS. brb.
If you’re from Saigon, I don’t think you’re waffling pho. 🙂 We will do this when you’re in Seattle next, okay?
But point taken. And Jodi, all the years I’ve known you, I think this is the first time you’ve commented. Waffle win.
Hilarious! Some people will resent the idea that you have messed with matzoh ball soup, but I think it’s fun. Maybe you’re working up to a cookbook idea now, of crazy savory waffles. I’m not sure who would want it — hipster chefs in food trucks?
When you’re rattling the traditionalists, you’re on to something.
I want to try this but am confused whether to use the matzo ball mix AND the soup mix (dried salty bouillon stuff)? Or just the matzo ball mix?
JUST the matzoh ball stuff. I mean, I guess you could use the soup mix to make the stock that you add to the mix, but I used a better quality stock. Thrpw that soup mix away, already.
Does that help?
totally does. thanks!
Ack! I’ve had a difficult time finding Striet’s matzo in the stores around here lately…let alone anything more exotic 🙁 Striet’s Egg and Onion matzo has always been a favorite with me…and I’m thinking I may have to resort to ordering it online or heading to a store in another part of town…yeah, yeah, yeah…I’ve always had strange culinary tastes given my thoroughly white-bread, Presbyterian/hillbilly heritage…they used to carry Striet’s matzo at Meijer’s near me, and I’m lucky to be able to score matzo of any sort anywhere in my really local stores.
I followed your recipe! I made matzo waffles! I fed matzo waffles to friends! There were no leftovers.