MATZO BALLS
Provided by Ina Garten
Time 55m
Yield 18 to 20 matzo balls
Number Of Ingredients 6
Steps:
- Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
ALMOND FLOUR MATZO BALLS
Steps:
- In a medium bowl, beat eggs, 1 tsp. salt and pepper for 2 minutes. Stir in the almond flour and scallions and refrigerate mixture 2-4 hours. Remove from refrigerator. Heat a large pot of water with 1 tsp. salt and bring to a boil. Roll the batter into 1-inch balls and drop them into the pot of boiling water. Reduce heat, cover and simmer for 20 minutes. Heat soup/stock in a separated pot. When matzo balls are finished, remove them from water with a slotted spoon and add to soup. Serve and enjoy!
BEST MATZAH BALLS
These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.
Provided by Weekend Cook
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
- Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 10.2 g, Cholesterol 46.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 98.5 mg, Sugar 0.3 g
ALMOND AND GINGER MATZO BALLS
Make and share this Almond and Ginger Matzo Balls recipe from Food.com.
Provided by TishT
Categories Grains
Time P1DT1h15m
Yield 16 balls
Number Of Ingredients 10
Steps:
- Place margarine in medium bowl.
- Blend almonds, salt, sugar, ginger and pepper in food processor until nuts are finely chopped; mix into margarine.
- Whisk in eggs and ginger ale; stir in matzo meal.
- Cover and chill 1 day.
- Bring large pot of salted water to boil; add fresh ginger.
- Drop batter onto sheet of foil in 16 equal mounds.
- Using wet hands, shape mounds into smooth balls and drop into boiling water.
- Cover pot tightly.
- Reduce heat to medium.
- Cook matzo balls until very tender throughout, about 1 hour 15 minutes.
- Using slotted spoon, transfer matzo balls in single layer to 13 x 9 x 2-inch baking dish.
- *Can be made 2 days ahead.
- Cover and refrigerate.
- Rewarm by steaming for 20 minutes on vegetable steamer rack over boiling water.
Nutrition Facts : Calories 93.4, Fat 5.8, SaturatedFat 1.1, Cholesterol 46.5, Sodium 201.1, Carbohydrate 7.5, Fiber 0.6, Sugar 0.9, Protein 3
MURIEL'S CHICKEN SOUP WITH ALMOND MATZO BALLS
Categories Soup/Stew Appetizer Passover Almond Chill Kosher Simmer Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make matzo balls:
- Beat together eggs and oil in a bowl. Add matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring until blended. Cover surface of mixture with plastic wrap and chill at least 2 hours.
- Shape and cook matzo balls:
- Bring a 6-quart pot of salted water to a simmer.
- Roll matzo mixture into 1-inch balls (about 25) with dampened hands and transfer to an oiled plate.
- Cook matzo balls in simmering water, covered, until cooked through, about 40 minutes. To test for doneness, halve a matzo ball: It should have a moist, uniform texture (if it's not quite ready, there will be a dry, yellowish center).
- While matzo balls are cooking, bring remaining 6 cups stock to a simmer and season with salt and pepper. Transfer matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes. Serve hot.
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