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.
EGG-FREE MATZAH BALLS
Steps:
- Preheat oven to 400º In a medium bowl, combine and stir dry ingredients together so that they're well-mixed. Add vegetable oil and water and mix well. Add mashed tofu and mix thoroughly. Refrigerate 15 minutes Form into 1 inch balls and place on well-oiled baking sheet. Cover with aluminum foil (dull side of foil up) Bake for 30 minutes. Cool and refrigerate. Next day, heat the soup and add the matzah balls just before serving.
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
MATZO BALLS
Categories Egg Side Passover Spring Kosher Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16
Number Of Ingredients 6
Steps:
- Stir egg yolks and next 4 ingredients in medium bowl to blend. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into yolk mixture alternately with matzo meal in 3 additions each. Cover and chill until cold and firm, at least 1 hour and up to 1 day.
- Bring large pot of salted water to boil. Drop cold matzo mixture by generous tablespoonfuls onto sheet of plastic. Using moistened hands, shape into balls (each about 1 1/4 inches in diameter). Drop matzo balls into boiling water. Reduce heat to medium-low; simmer uncovered until cooked through, turning matzo balls over after 15 minutes, about 35 minutes total. Using slotted spoon, transfer matzo balls to dish, arranging in single layer. (Can be made ahead. Let stand up to 2 hours or cover and refrigerate up to 1 day. Simmer in salted water until heated through, about 10 minutes, and drain before serving.)
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