Matzo Balls Recipe From Scratch

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MATZO BALLS



Matzo Balls image

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.

KOSHER PERFECT MATZO BALLS



Kosher Perfect Matzo Balls image

OK, OK, I know; your bubbie made the perfect matzo balls. But they are finicky little rascals that are made a 1000 different ways and everyones bubbies always made them best. What I want to share here is the simplest, no nonsence methode of the creation of soft and/or firm matzo balls; for just like white and dark meat people, there are soft and firm matzo ball people.

Provided by Yosef Vernon

Categories     Clear Soup

Time 50m

Yield 18-24 Matzo Balls

Number Of Ingredients 12

1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
2 teaspoons baking powder
4 tablespoons water or 4 tablespoons broth
baking powder (delete for firm matzo balls)
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1/2 teaspoon pepper (optional)

Steps:

  • Follow these instructions carefully.
  • Measure and mix dry ingredients into a bowl.
  • Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
  • Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
  • Pour egg mixture into the dry mixture and gently mix with the fork.
  • DO NOT OVER MIX.
  • Treat it like a muffin mixture; if you over mix they will be tough.
  • Place in the fridge for 1 hour.
  • Bring a large pot of water to a rolling boil on the stove.
  • After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
  • When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
  • DO NOT STIR AT ANY TIME.
  • The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.

BEST MATZAH BALLS



Best Matzah Balls image

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

4 eggs
6 tablespoons olive oil
⅓ cup club soda
2 tablespoons club soda
½ teaspoon salt
1 ½ cups matzo meal, or more as needed
4 quarts water

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



Matzo Balls image

Provided by Food Network

Time 2h25m

Yield 12 matzo balls

Number Of Ingredients 6

5 eggs
1/8 cup vegetable oil
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground ginger
1 cup matzo meal*

Steps:

  • Beat the eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.
  • Boil 12 cups of water in a 4 to 5-quart saucepan. With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water. After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently. Boil until doubled in size, about 15 minutes total.
  • Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.

EASY MATZO



Easy Matzo image

At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)

Provided by Melissa Clark

Categories     breads, crackers and chips

Time 30m

Yield 4 matzo crackers

Number Of Ingredients 5

2 cups/255 grams all-purpose flour, plus more for rolling
1/4 cup/30 grams whole-wheat flour
3/4 teaspoon kosher salt
1/4 cup/60 milliliters extra-virgin olive oil
Flaky sea salt (optional)

Steps:

  • With the racks positioned the top third and middle, heat oven to 500 degrees.
  • In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
  • Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
  • Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
  • While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.

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.

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.

QUICK & EASY MATZO BALLS



Quick & Easy Matzo Balls image

Make Bubbe proud when you make our matzo ball recipe. There's nothing like matzo balls in broth. Try our matzo ball recipe if you're craving comfort food.

Provided by My Food and Family

Categories     Dairy

Number Of Ingredients 7

4 large eggs, lightly beaten
1 cup matzo meal
1/4 cup oil
1/4 cup water
1 tsp. salt
1 tsp. onion powder
1/4 tsp. garlic powder

Steps:

  • Mix all ingredients until well blended; cover. Refrigerate 30 min.
  • Shape evenly into 18 balls, each about 1 inch in diameter, using moistened hands. Add to large pot of boiling salted water; cover.
  • Cook 30 min. or until matzo balls are cooked through; drain.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MARVELOUS MATZOH BALLS



Marvelous Matzoh Balls image

I've had plenty of matzoh balls in my life, but these are the best ones by far! Do not resort to a boxed mix, these are easy and far superior! Matzoh balls are traditionally made for the Jewish holiday of Passover and float (or sink) in a bowl of chicken soup. However, there is nothing more comforting when you don't feel well than a piping hot bowl of chicken soup with these gems.

Provided by Lindsay

Categories     Dumplings

Time 55m

Yield 8

Number Of Ingredients 9

1 medium parsnip, peeled and diced
1 medium carrot, peeled and diced
⅓ cup shortening, melted
4 large eggs
1 cup matzo meal
½ cup water
1 teaspoon salt
1 dash black pepper
1 tablespoon minced parsley, or to taste

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!

Nutrition Facts : Calories 185.5 calories, Carbohydrate 17.7 g, Cholesterol 93 mg, Fat 11.2 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 334.7 mg, Sugar 1.6 g

JOAN NATHAN'S MATZO BALL SOUP



Joan Nathan's Matzo Ball Soup image

For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.

Provided by Joan Nathan

Categories     appetizer

Time 4h15m

Yield About 15 matzo balls

Number Of Ingredients 9

4 large eggs
1/4 cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)
1/4 cup chicken stock or vegetable stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
1 to 2 tablespoons freshly grated ginger
2 tablespoons finely chopped parsley, dill or cilantro
1 teaspoon salt, more for cooking
Black pepper

Steps:

  • In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
  • To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
  • Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams

MARGE'S MATZO BALL SOUP



Marge's Matzo Ball Soup image

This classic soup recipe comes from Marge Edelman of Copaigue, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h

Number Of Ingredients 10

1 teaspoon plus 2 tablespoons vegetable oil
1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
2 large eggs, lightly beaten
Coarse salt and ground pepper
1/2 cup plus 2 tablespoons matzo meal
2 tablespoons seltzer water
1 whole chicken leg, split and skin removed (10 ounces)
1 celery stalk, cut crosswise into 1/4-inch pieces
1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
2 cans (14.5 ounces each) reduced-sodium chicken broth

Steps:

  • In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.
  • In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.
  • Meanwhile, in a large saucepan, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.
  • With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.
  • Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with salt and pepper. Serve immediately.

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