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.
MATZO BALL SOUP
Provided by Food Network Kitchen
Time 4h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch. Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours. Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.) Skim off the fat, reserving 2 tablespoons fat for the matzo balls.
- Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt. Cover and chill at least 2 hours or overnight. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.
- Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill.
Nutrition Facts : Calories 130 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 124 milligrams, Sodium 242 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams
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
MATZO BALLS IN SOUTHEAST ASIAN BROTH
What to drink: The menu's sweet-tart flavors call for a floral Riesling or spicy Syrah.
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook onion and ginger in medium skillet over high heat until charred, turning occasionally with tongs, about 10 minutes. Transfer to work surface. Cut ginger into thin rounds. Cut 2 inches from bottom of each lemongrass stalk and quarter lengthwise (discard remainder of stalks).
- Place chicken in large pot. Add 3 quarts water; bring to boil. Skim foam from surface. Add green onions, peppercorns, and 1 teaspoon salt to pot. Add charred onion, ginger, and lemongrass. Reduce heat to medium-low. Partially cover pot; simmer 1 hour. Cool uncovered broth slightly. Strain and return to same pot (reserve chicken for another use). Spoon fat from surface of broth and reserve for matzo balls, if desired. (Can be made 2 days ahead. Chill soup and reserved fat until cold, then cover and keep chilled.)
- Rewarm broth. Add cilantro and season to taste with salt and pepper. Place 2 warm matzo balls in each of 8 bowls. Ladle broth over.
- *Available at Asian markets and in the produce section of some supermarkets.
CHICKEN SOUP WITH MINI LEEK-CHIVE MATZO BALLS
This is a wonderful variation on traditional matzo ball soup that will please everyone, even the traditionalists. These matzo balls are really fabulous! They are light and fluffy due to their secret ingredient ;) and the leek-chive combo lends a wonderful flavour. Recipe is from an old "Bon Appétit Magazine" (April 1993). You can add more vegetables to the broth (carrots, onions, celery...). Matzo balls need 2 1/2 hrs chilling time total. For bigger matzo balls in this soup form mixture into 12 rounds and cook them for 1 hr and 10 min.
Provided by blucoat
Categories Grains
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add 1/2 cup chives.
- Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl. Mix in matzo meal and leek mixture. Cover and chill until firm, at least 2 hours.
- Line large baking sheet with plastic wrap. Using moistened palms, roll rounded teaspoons of matzo mixture into balls. Place on prepared baking sheet. Chill 30 minutes.
- Bring large pot of salted water to boil. Drop in matzo balls; cover pot. Cook matzo balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be made 3 days ahead. Cover and chill.).
- Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes.
- Place 4 matzo balls in each of 12 bowls. Ladle soup over. Garnish with chives and serves.
Nutrition Facts : Calories 154.2, Fat 8.9, SaturatedFat 1.9, Cholesterol 70.5, Sodium 1074.7, Carbohydrate 9.7, Fiber 0.4, Sugar 1.3, Protein 8
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.
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.
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5/5 (35)Total Time 45 minsCategory Jewish RecipesPublished 2020-03-31
- In a large mixing bowl, add matzo meal, baking powder, salt, garlic powder, and onion powder. Whisk to combine.
BA’S BEST MATZO BALLS RECIPE | BON APPéTIT
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4.3/5 (23)Estimated Reading Time 5 minsServings 16Published 2019-04-09
- Whisk eggs in a medium bowl until no streaks remain. Add schmaltz, broth, dill, pepper, and 1½ tsp. salt and whisk vigorously to combine. Whisk in matzo meal until well combined. Chill at least 35 minutes or up to 2 hours (this is essential so that the matzo meal can hydrate).
- Using dampened hands, roll matzo mixture into 16 balls about 1½" in diameter. It’s okay to really work them into a ball; they won’t get dense—trust us, we tried! Transfer to a small rimmed baking sheet or large plate.
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