Fluffy Matzah Balls

MATZO BALLS



Matzo Balls image

Recipe From foodnetwork.com

Provided by Ina Garten

Time 55m

Yield 18 to 20 matzo balls

Number Of Ingredients 6

4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

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.

MATZO BALLS



Matzo Balls image

A great and tasty traditional meal. Serve in a soup, or in a bowl of milk. Either way it's great!! This is an old family recipe. I hope you will enjoy it as much as I have every Christmas and Hanukkah morning!

Recipe From allrecipes.com

Provided by JANINE123

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 7

Number Of Ingredients 5

3 tablespoons pareve margarine, melted
2 eggs
1 cup matzo meal
½ teaspoon salt
½ cup water, or as needed
Calories126.7 calories
Carbohydrate15.6 g
Cholesterol53.1 mg
Fat6.1 g
Fiber0.6 g
Protein3.6 g
SaturatedFat1.2 g
Sodium241.2 mg
Sugar0.4 g

Steps:

  • In a medium bowl, whisk together the margarine and eggs until well blended. Combine the matzo meal and salt; lightly stir into the egg mixture until the liquid is absorbed, and the meal is damp. Gradually mix in the water so that the mixture holds together, but is not too wet. Cover and refrigerate while bringing the water to a boil.
  • Bring a large pot of lightly salted water to a boil. When the water is at a full boil, remove the matzo mixture from the refrigerator. Using wet hands, shape spoonfuls of the dough into balls. Do not pack the balls together too tightly.
  • Drop balls into the boiling water, and boil for 15 minutes. Remove from water and serve in soup or cold milk. Do not let the matzo balls sit out too long, or they will harden.

FLUFFY MATZAH BALLS



Fluffy Matzah Balls image

If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.

Recipe From epicurious.com

Provided by Joan Nathan

Categories     Passover     Spring     Kosher

Yield Yield: about 12 large, soft matzah balls

Number Of Ingredients 6

4 large eggs
2 tablespoons chicken fat or vegetable oil
1/4 cup seltzer, club soda, or chicken broth
1 cup matzah meal
Salt and freshly ground pepper to taste
N/A freshly ground black pepper

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.

FLUFFY MATZO BALLS



Fluffy Matzo Balls image

I've taken tips from many recipes and tried them all. I finally came up with a recipe for fluffy matzo balls. My family loves these and I'm sure you will too! Can be used for soup or as a side dish with meat. If you are making these for soup, add immediately to your soup, but do not cook these with your soup mixture as they will make the soup cloudy.

Recipe From allrecipes.com

Provided by robinraz

Categories     Side Dish

Time 3h35m

Yield 6

Number Of Ingredients 7

4 eggs
½ cup cold chicken broth
⅓ cup olive oil
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 dash ground black pepper
1 cup matzo meal
Calories232.3 calories
Carbohydrate18.5 g
Cholesterol124.4 mg
Fat15.5 g
Fiber0.7 g
Protein6.3 g
SaturatedFat2.7 g
Sodium322.8 mg
Sugar0.7 g

Steps:

  • Whisk eggs, chicken broth, olive oil, parsley, salt, and pepper together in a large bowl. Fold in matzo meal until thoroughly mixed.
  • Cover and refrigerate until matzo mixture softens into a soft dough, 3 hours to overnight.
  • Roll matzo mixture gently into 12 golf-sized balls, moistening hands if dough is too sticky.
  • Bring a large pot of salted water to a boil. Add matzo balls; cover and cook until tender, about 20 minutes.

FLUFFY MATZO BALLS



Fluffy Matzo Balls image

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.

Recipe From food.com

Provided by DrGaellon

Categories     European

Time 2h10m

Yield 12 matzo balls, 6 serving(s)

Number Of Ingredients 5

7 large eggs or 6 jumbo eggs, separated
2 tablespoons chicken fat
kosher salt
fresh ground black pepper
1 cup matzo meal

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).

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