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.
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.
FLUFFY MATZO BALLS
A fairly simple matzo ball recipe, but very good. If you don't have chicken fat, you can use a neutral oil, but it will really lack flavor.
Provided by DrGaellon
Categories European
Time 2h10m
Yield 12 matzo balls, 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat the egg whites to soft peaks. Set aside.
- Beat the egg yolks. Add chicken fat, salt and pepper, and beat well. Set aside.
- Fold matzo meal into egg whites gently, preserving as much air as possible. Fold egg yolk mixture into batter, still preserving as much air as possible. Refrigerate batter 30-60 minutes.
- Bring a large pot of water to a boil. Add a generous amount of salt (more than you would use for pasta). Using wet hands, divide batter into 12 portions and form each into a rough ball. Drop into pot.
- When all 12 balls are in the pot, and the water has returned to the boil, cover, reduce heat and simmer 30 minutes, turning matzo balls over in the water once. Turn off heat and allow to remain in the hot water for 60 minutes more. Serve in hot soup (or refrigerate up to 2 days, reheating in the soup before serving).
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
MATZAH BALLS
Make and share this Matzah Balls recipe from Food.com.
Provided by dojemi
Categories European
Time 1h15m
Yield 10 matzah balls
Number Of Ingredients 6
Steps:
- Mix together the oil and eggs.
- Add the salt, sugar, and baking powder.
- Slowly add the matzah meal.
- Refrigerate for 1/2 hour till firm.
- Bring salted water to a rapid boil.
- With moistened hands, (gently) make balls (makes exactly 10 golf balls size ).
- Add balls to water (balls will drop to the bottom, but will pop up and float on top while cooking). Cover.
- Lower heat to a slow boil.
- Cook for 45 minutes to 1 hour.
- They are done when a knife or cake tested goes through them easily.
Nutrition Facts : Calories 102.6, Fat 7, SaturatedFat 1.2, Cholesterol 55.8, Sodium 256.4, Carbohydrate 7.1, Fiber 0.2, Sugar 0.1, Protein 2.7
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