Cogys World Famous Matzo Balls Food

MATZO BALLS

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.

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.

KOSHER PERFECT MATZO BALLS

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.

COGY'S WORLD FAMOUS MATZO BALLS

Steps:

• Beat the eggs in a mixing bowl until thick and light colored. Combine the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil, garlic powder, and club soda in a large bowl, and stir until well blended. Cover, and refrigerate 1 to 2 hours.
• Pour the 2 quarts chicken stock into a large pot and bring to a boil over medium-high heat.
• Meanwhile, form small, 1 to 2 inch diameter balls using the chilled matzo mixture. Place the balls in the chicken stock, reduce heat to medium, and simmer until matzo balls are cooked through, 45 to 60 minutes.

COGY'S WORLD FAMOUS MATZO BALLS

Steps:

• Beat the eggs in a mixing bowl until thick and light colored. Combine the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil, garlic powder, and club soda in a large bowl, and stir until well blended. Cover, and refrigerate 1 to 2 hours.
• Pour the 2 quarts chicken stock into a large pot and bring to a boil over medium-high heat.
• Meanwhile, form small, 1 to 2 inch diameter balls using the chilled matzo mixture. Place the balls in the chicken stock, reduce heat to medium, and simmer until matzo balls are cooked through, 45 to 60 minutes.

FIDDLER'S JEWISH-AMERICAN CHICKEN SOUP WITH MATZO BALLS BY SY

Steps:

• CHICKEN SOUP INSTRUCTIONS De-bone the chicken breasts, cut up into thin small strips, then place in the refrigerator (the chicken will be added later on).
• Heat a large"non-reactive pot" filled with cold water and bring to a boil, add the cut up chicken pieces and giblets.
• When almost boiling, remove the chicken and discard the water.
• In a clean"non-reactive pot" add 6 cups of cold water and the chicken pieces.
• Bring to a boil, lower the heat to very low (that is a few bubbles coming up at a time), cover and simmer for about 2-3 hours.
• Skim off any foam/dirt which may develop on the top, from time-to-time.
• While the soup is simmering, make the Matzo Balls as described below.
• After chicken has simmered for 2-3 hours, discard the chicken& bones and put broth through a strainer to remove any particles remaining; then back into a clean pot.
• Add the 4+ cups of heated chicken broth, onion, carrot, celery, leek, potato, parsnip, turnip, parsley, dill and cut up pieces of chicken breast meat.
• Add salt& pepper to taste and Bijol food coloring.
• Simmer low/medium heat for about 15 minutes.
• Next add the 10-12 Matzo Balls and simmer for about another 15 minutes.
• Serve in individual bowls and add to your liking farfel, soup nuts, shredded eggs, cooked egg noodles... NOTE: Do not use a frozen chicken, but a young fresh pullet if possible.
• Perhaps there is a market in your area where you can find a freshly killed kosher chicken.
• Or if you are lucky enough to raise your own Free-Range bird.
• MATZO BALLS INSTRUCTIONS (Streit's Manhattan recipe on box).
• STEP #1 MIX: Beat eggs.
• Add water (or seltzer), oil, salt and pepper.
• Mix well.
• Add matzo meal and stir thoroughly.
• Refrigerate for 1/2 to 1 hour.
• STEP #2 FORM: Partially fill a large pot with water and bring to a boil.
• Moisten palms with cold water.
• Form mixture into balls about 1" diameter; makes about 1 1/2" finished matzo balls.
• (Important to not compress the matzo balls, just form them loosely).
• Drop matzo balls into boiling water.
• STEP #3 SIMMER: When all the matzo balls are in the pot, reduce heat to low.
• Simmer covered for about 30 minutes or until done.
• Remove with a slotted spoon to a large bowl.
• COMMENTS: The old traditional Jewish Chicken Soup (which my grandmother& mother used to make) would contain the chicken feet and undeveloped eggs.
• I still recall the skin of the chicken neck being used to make a delicious stuffing and the chicken fat used to make schmaltz.
• Some people like their matzo balls very soft& fluffy and others like them hard.
• Also, small or very big matzo balls.
• Finally, you can eliminate the matzo balls and add cooked Egg Noodles instead....

COGY'S WORLD FAMOUS MATZO BALLS

Steps:

• Beat the eggs in a mixing bowl until thick and light colored. Combine the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil, garlic powder, and club soda in a large bowl, and stir until well blended. Cover, and refrigerate 1 to 2 hours.
• Pour the 2 quarts chicken stock into a large pot and bring to a boil over medium-high heat.
• Meanwhile, form small, 1 to 2 inch diameter balls using the chilled matzo mixture. Place the balls in the chicken stock, reduce heat to medium, and simmer until matzo balls are cooked through, 45 to 60 minutes.

COGY'S WORLD FAMOUS MATZO BALLS

Steps:

• Beat the eggs in a mixing bowl until thick and light colored. Combine the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil, garlic powder, and club soda in a large bowl, and stir until well blended. Cover, and refrigerate 1 to 2 hours.
• Pour the 2 quarts chicken stock into a large pot and bring to a boil over medium-high heat.
• Meanwhile, form small, 1 to 2 inch diameter balls using the chilled matzo mixture. Place the balls in the chicken stock, reduce heat to medium, and simmer until matzo balls are cooked through, 45 to 60 minutes.

COGY'S WORLD FAMOUS MATZO BALLS

Steps:

• Beat the eggs in a mixing bowl until thick and light colored. Combine the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil, garlic powder, and club soda in a large bowl, and stir until well blended. Cover, and refrigerate 1 to 2 hours.
• Pour the 2 quarts chicken stock into a large pot and bring to a boil over medium-high heat.
• Meanwhile, form small, 1 to 2 inch diameter balls using the chilled matzo mixture. Place the balls in the chicken stock, reduce heat to medium, and simmer until matzo balls are cooked through, 45 to 60 minutes.