Margots Matzo Balls Recipes

BEST MATZAH BALLS

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.

FRENCH ONION MATZO BALLS

Steps:

• Melt the butter in a large skillet over medium-low heat. Add the onions and let sit, undisturbed, until they start to soften, about 20 minutes. Continue to cook, stirring every 5 to 10 minutes, until the onions are browned and caramelized, about 1 hour more. Increase the heat to medium; add the sherry and cook, stirring, until it evaporates, about 2 minutes. Remove to a plate, spread out the onions and let cool in the refrigerator for 20 minutes.
• Transfer 1 cup of the cooled onions to a food processor and process until smooth. (Reserve any remaining onions for another use.) Scrape into a large bowl; add the eggs, seltzer, schmaltz, 1 teaspoon salt and use a fork to stir until combined. Add the matzo meal and continue to stir with the fork until completely incorporated and the mixture resembles a thick paste. Refrigerate for 30 minutes.
• Bring a large pot of water to a boil.
• Meanwhile, wet your hands and divide the matzo ball mixture into 12 equal mounds and flatten each into a disk. Add 1 of the cheese cubes to the center of each and roll into a ball, completely enclosing the cheese.
• Add the matzo balls to the boiling water, reduce the heat to a simmer and cook until almost double in size, light and fluffy, flipping halfway through, about 30 minutes total. Remove with a slotted spoon and add them to your favorite chicken soup.

MATZO BALLS

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 BALL SOUP FOR PASSOVER

Steps:

• Make matzo balls: Using a small spoon, gently scrape away any fat that has solidified on surface of broth. Warm 1/4 cup fat in the microwave, reserve remainder for another use. In a large bowl, whisk together fat, 1/4 cup broth, egg yolks, salt and pepper. Whisk in seltzer, and immediately fold in matzo meal. In a separate bowl, with a mixer, whip egg whites until stiff peaks form. In batches egg whites into matzo meal until just incorporated; refrigerate 20 minutes.
• Bring a large pot of lightly salted water to a boil. Wet hands, form matzo mixture into 1 1/2-inch balls, and drop into boiling water. Reduce to a simmer, cover, and cook until matzo balls are puffed and tender, 25 to 30 minutes. Meanwhile, in a medium pot, bring 8 cups broth to a simmer. Season with salt. Add sliced carrots and simmer until tender, about 7 minutes. With a slotted spoon, remove matzo balls from water and divide among four bowls. Ladle broth and carrots into bowls and top with dill springs.

MARGOT'S MATZO BALLS

Steps:

• In a small bowl, combine chicken fat, eggs, matzo meal, and salt. Add the water and the dill; mix until just combined. Cover with plastic wrap, and chill for 15 minutes.
• Bring a medium saucepan of water to a boil. Reduce heat to medium, and drop 1-inch balls of chilled matzo mixture into water. Cover, and cook for 35 minutes. Remove with a slotted spoon. The matzo balls may be prepared in advance and stored refrigerated in an airtight container for up to 3 days.

MARVELOUS MATZOH BALLS

Steps:

• Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
• Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
• Refrigerate covered for 20 minutes.
• Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!

MATZOH BALLS

Steps:

• Whisk the eggs in a medium bowl. Whisk in the parsley, thyme, salt, pepper and cayenne, if using. Whisk in the butter, and then the matzoh meal and baking powder. Whisk in the club soda until well combined. Cover with plastic wrap and refrigerate 2 hours.
• Place the chicken soup in a large pot and bring to boil. Whisk the matzoh ball mixture. With moistened hands, form the matzoh mixture into 16 2-inch balls. Drop the balls into the soup, reduce heat so the soup simmers and cook for 30 minutes. With a slotted spoon, remove matzoh balls to a clean, dry towel. Ladle the soup into bowls and place 1 or 2 matzoh balls in each. Serve immediately.

CAROL WOLK'S MATZOH BALLS

Steps:

• Place the chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzoh meal and eggs. Add the salt, vodka, club soda, chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.
• Use two tablespoons to form matzoh balls that are about two inches in diameter. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup. Cover the pot and cook for 40 minutes and serve.

GREEN ONION-DILL MATZO BALLS

Steps:

• Melt chicken fat in small skillet over medium-low heat. Add onions and sauté 30 seconds. Set aside. Whisk eggs and all remaining ingredients in medium bowl to blend well. Stir in onion mixture. Cover; chill at least 6 hours and up to 1 day.
• Bring large pot of salted water to boil. Drop matzo ball mixture by rounded tablespoonfuls onto foil, forming 16 mounds. Using wet hands, shape into balls; drop into pot. Cover; boil matzo balls until very tender, about 1 hour 10 minutes. Transfer matzo balls to shallow dish. (Can be made 1 day ahead. Cover; chill. Steam 15 minutes to rewarm.)

JOAN NATHAN'S MATZO BALLS

Steps:

• Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
• Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
• Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.