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
FLUFFY MATZAH BALLS
Steps:
- 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
- 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
- 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
- Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.
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.
FLUFFY MATZO BALLS
A fairly simple matzo ball recipe, but very good. If you don't have chicken fat, you can use a neutral oil, but it will really lack flavor.
Provided by DrGaellon
Categories European
Time 2h10m
Yield 12 matzo balls, 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat the egg whites to soft peaks. Set aside.
- Beat the egg yolks. Add chicken fat, salt and pepper, and beat well. Set aside.
- Fold matzo meal into egg whites gently, preserving as much air as possible. Fold egg yolk mixture into batter, still preserving as much air as possible. Refrigerate batter 30-60 minutes.
- Bring a large pot of water to a boil. Add a generous amount of salt (more than you would use for pasta). Using wet hands, divide batter into 12 portions and form each into a rough ball. Drop into pot.
- When all 12 balls are in the pot, and the water has returned to the boil, cover, reduce heat and simmer 30 minutes, turning matzo balls over in the water once. Turn off heat and allow to remain in the hot water for 60 minutes more. Serve in hot soup (or refrigerate up to 2 days, reheating in the soup before serving).
MATZAH BALLS
Make and share this Matzah Balls recipe from Food.com.
Provided by dojemi
Categories European
Time 1h15m
Yield 10 matzah balls
Number Of Ingredients 6
Steps:
- Mix together the oil and eggs.
- Add the salt, sugar, and baking powder.
- Slowly add the matzah meal.
- Refrigerate for 1/2 hour till firm.
- Bring salted water to a rapid boil.
- With moistened hands, (gently) make balls (makes exactly 10 golf balls size ).
- Add balls to water (balls will drop to the bottom, but will pop up and float on top while cooking). Cover.
- Lower heat to a slow boil.
- Cook for 45 minutes to 1 hour.
- They are done when a knife or cake tested goes through them easily.
Nutrition Facts : Calories 102.6, Fat 7, SaturatedFat 1.2, Cholesterol 55.8, Sodium 256.4, Carbohydrate 7.1, Fiber 0.2, Sugar 0.1, Protein 2.7
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4.9/5 (13)Total Time 45 minsCategory Jewish RecipesCalories 136 per serving
- In a large mixing bowl, add matzo meal, baking powder, salt, garlic powder, and onion powder. Whisk to combine.
- With wet hands, take some of the mix and mold it into the size of a ping-pong ball. Gently drop it into the boiling water. Repeat until done.
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- Get as much air incorporated as possible. When making chocolate mousse, you know you don’t want to get rid of any air you incorporate in the process.
- Embrace egg whites and club soda. Egg whites, when whipped, keep a lot of air, which contribute a fluffiness to whatever you are cooking/baking. The same thing goes with club soda—it is literally water with carbon dioxide.
- Don’t peak. As a young cook, I had almost no patience and couldn’t wait for whatever I was cooking to be ready for ogling and tasting. However, just as you wouldn’t dare open the oven when baking a soufflé, you cannot open the pot while cooking matzah balls.
- Test for doneness. While I am all for being economical, I have also learned to appreciate the art of trial and error. Just like eggs, it is better to make more matzah balls than you need so that you can test them before removing from heat.
- Oil your hands!!!! I don’t know which nutrition-obsessed TV chef personalities I watched made me so afraid of using oil when I was younger, but shame on them!
- Less is more. For lighter matzah balls, aim for recipes with less oil, and cook in a LOT of salted boiling water at a lower temperature for an extended period of time.
- Banish your NaCl phobia. My mom’s perpetual shyness with salt continues to infuriate me to this day. A good matzah ball is worth the extra 60 mg of sodium!
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