KOSHER PERFECT MATZO BALLS
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
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.
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.
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
Provided by Food Network
Time 2h25m
Yield 12 matzo balls
Number Of Ingredients 6
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.
MARVELOUS MATZOH BALLS
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
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
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.)
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.
QUICK & EASY MATZO BALLS
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
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
MATZOH BALLS
Provided by Marian Burros
Categories soups and stews, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 5 grams, TransFat 0 grams
JOAN NATHAN'S MATZO BALL SOUP
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
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
JOAN NATHAN'S MATZO BALLS
This is Joan Nathan's own recipe for matzo balls. It's lightly spiced for a nice (but not too different) change from the plain matzo ball. Dough requires a few hours of refrigeration.
Provided by blucoat
Categories European
Time 35m
Yield 12 matzo balls
Number Of Ingredients 7
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.
Nutrition Facts : Calories 113.2, Fat 6.1, SaturatedFat 1.3, Cholesterol 105.8, Sodium 232.3, Carbohydrate 10, Fiber 0.3, Sugar 0.2, Protein 4.3
More about "matzoh balls recipes"
PERFECT MATZAH BALLS (KNEIDLACH) RECIPE - CHABAD
From chabad.org
CLASSIC MATZO BALL SOUP (JEWISH PENICILLIN) - THE LEMON BOWL®
From thelemonbowl.com
“FLOATER” MATZO BALL SOUP - RECIPE FOR FLOATING MATZO BALLS
From toriavey.com
THE GOOD DISH GAIL SIMMONS' FULLY LOADED MAZTO BALL SOUP
From gooddishtv.com
PRINTABLE RECIPE: STREIT’S MATZOH BALLS (ORIGINAL RECIPE)
From themamamaven.com
HOW TO MAKE MATZO BALLS FROM SCRATCH | MY FAMILY RECIPE
From tasteofhome.com
MATZO BALL SOUP — ALISON ROMAN
From alisoneroman.com
MATZAH BALLS RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
HOW TO MAKE THE FLUFFIEST, MOST DELICIOUS MATZOH BALLS
From tastewiththeeyes.com
FLUFFY MATZO BALLS - RECIPES - THE TASTE OF KOSHER
From thetasteofkosher.com
TRADITIONAL FLUFFY MATZAH BALLS - JAMIE GELLER
From jamiegeller.com
MATZO BALLS | RECIPE - KOSHER.COM
From kosher.com
BEST MATZOH BALL SHOOTERS RECIPE-HOW TO MAKE MATZOH BALL …
From delish.com
PASSOVER MATZO BALL SOUP RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
RECIPE: FOOLPROOF MATZOH BALLS (GUARANTEED FLUFFY)
From themamamaven.com
MY BEST MATZO BALLS – LAUREN GROVEMAN
From laurengroveman.com
PERFECT MATZO BALLS - RECIPES - THE TASTE OF KOSHER
From thetasteofkosher.com
MATZOH BALLS RECIPE | MYRECIPES
From myrecipes.com
MATZO RECIPES FOR PASSOVER - PASSOVER MATZO BALLS - JAMIE GELLER
From jamiegeller.com
MATZO BALLS RECIPE - TODAY.COM
From today.com
MATZO RECIPES FOR PASSOVER: 12 WAYS TO USE UP A BOX OF MATZO
From tasteofhome.com
RECIPE FOR MATZAH BALLS | MY JEWISH LEARNING
From myjewishlearning.com
MARVELOUS MATZO BALLS - PRESSURE LUCK COOKING
From pressureluckcooking.com
I THOUGHT I HATED MATZO BALLS UNTIL I MADE THEM WITH SELTZER
From greatist.com
BA’S BEST MATZO BALLS RECIPE | BON APPéTIT
From bonappetit.com
MOM'S MATZO BALLS | RECIPE - KOSHER.COM
From kosher.com
MATZO BALLS RECIPE | BON APPéTIT
From bonappetit.com
A FLUFFY MATZOH BALL RECIPES AND TIPS FOR MAKING FLOATERS - THE ...
From washingtonpost.com
FLUFFY MATZOH BALLS - THE WASHINGTON POST
From washingtonpost.com
10 BEST MATZO MEAL RECIPES | YUMMLY
From yummly.com
CHICKEN SOUP WITH MATZO BALLS - ONCE UPON A CHEF
From onceuponachef.com
THE BEST MATZO BALL SOUP RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE THE BEST MATZO BALL SOUP FROM SCRATCH
From thekitchn.com
MYTH TESTING: THE SECRETS OF THE BEST MATZO BALLS
From seriouseats.com
MATZO BALL SOUP RECIPE - BBC FOOD
From bbc.co.uk
MATZO BALL SOUP – CHICKEN SOUP WITH 3 MATZO BALL RECIPES
From toriavey.com
MATZOH BALL RECIPES | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #5-ingredients-or-less #condiments-etc #eggs-dairy #jewish-ashkenazi #easy #european #dinner-party #heirloom-historical #holiday-event #kosher #vegetarian #grains #eggs #stove-top #dietary #comfort-food #passover #rosh-hashana #pasta-rice-and-grains #taste-mood #equipment #4-hours-or-less
You'll also love