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
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 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.
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
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.
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.)
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 "matzah balls food"
RECIPE FOR MATZAH BALLS | MY JEWISH LEARNING
From myjewishlearning.com
Author Joni SchockettCategory Soup
MATZAH BALLS – KVELLER
From kveller.com
I THOUGHT I HATED MATZO BALLS UNTIL I MADE THEM WITH SELTZER
From greatist.com
MATZAH BALLS RECIPE BY JOE.BUSH | IFOOD.TV
From ifood.tv
WHAT IS A MATZO BALL? | ALLRECIPES
From allrecipes.com
MATZO BALLS - TABLET MAGAZINE’S 100 MOST JEWISH FOODS LIST
From 100jewishfoods.tabletmag.com
PERFECT MATZAH BALLS (KNEIDLACH) RECIPE - TRADITIONAL …
From chabad.org
MATZAH BALL SOUP | JUDAISM | FANDOM
From judaism.fandom.com
298 MATZAH BALLS PASSOVER FOOD PHOTOS - FREE & ROYALTY-FREE …
From dreamstime.com
PERFECT MATZO BALLS - THE TASTE OF KOSHER
From thetasteofkosher.com
MATZAH BALLS: A MATTER OF TASTE - THECJN.CA
From thecjn.ca
MATZAH BALLS - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
HEALTHY MATZAH BALLS | MY JEWISH LEARNING
From myjewishlearning.com
BEST MATZO BALL SOUP RECIPE - HOW TO MAKE MATZO BALL SOUP
From goodhousekeeping.com
PASSOVER MATZO BALL SOUP RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
MATZAH BALLS | A COUPLE FOR THE ROAD
From acouplefortheroad.com
CARROT DILL MATZAH BALLS - JAMIE GELLER
From jamiegeller.com
STOCK PHOTOGRAPHY - MATZAH BALLS - PASSOVER FOOD. STOCK PHOTO ...
From gograph.com
VEGAN MATZAH BALLS | REFORM JUDAISM
From reformjudaism.org
MEATBALLS & MATZAH BALLS BY MARCIA FRIEDMAN — …
From meatballsandmatzahballs.com
TRADITIONAL FLUFFY MATZAH BALLS - JAMIE GELLER
From jamiegeller.com
MEATBALLS AND MATZAH BALLS: RECIPES AND REFLECTIONS FROM A JEWISH …
From amazon.ca
MATZAH BALL - WIKIPEDIA
From en.wikipedia.org
MATZO BALL SOUP RECIPE - BBC FOOD
From bbc.co.uk
MATZO BALL SOUP FOR PASSOVER | CBC LIFE
From cbc.ca
KNEIDLACH (MATZAH BALLS) | REFORM JUDAISM
From reformjudaism.org
MATZAH BALLS RECIPE – LILLY’S TABLE / COOK SEASONALLY. EAT …
From lillystable.com
MATZEBALLEN (TRADITIONAL DUTCH MATZAH BALLS) - JEWISH FOOD …
From jewishfoodexperience.com
WHAT IS MATZO — HOW TO USE IT, WHAT DOES IT TASTE LIKE, AND …
From thekitchn.com
“FLOATER” MATZO BALL SOUP - RECIPE FOR FLOATING MATZO BALLS
From toriavey.com
2 WAYS TO MAKE MATZOH BALLS FOR PASSOVER – ORLANDO SENTINEL
From orlandosentinel.com
HOW TO MAKE VEGETARIAN MATZO BALL SOUP - DELISH.COM
From delish.com
MATZAH BALL SOUP | TRADITIONAL SOUP FROM GERMANY
From tasteatlas.com
WHY BOXED MATZAH BALL MIX IS ACTUALLY THE BEST
From stljewishlight.org
MATZO BALL SOUP RECIPE - YEHUDA SICHEL | FOOD & WINE
From foodandwine.com
MATZAH BALLS RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
MEATBALLS AND MATZAH BALLS: RECIPES AND REFLECTIONS FROM A JEWISH …
From amazon.ca
JEWISH MATZAH BALL SOUP | COOKING-CUISINES – GULF NEWS
From gulfnews.com
MATZO BALL SOUP WITH CHICKEN, EGGS, WHITE ONION AND PARSNIPS
From more.ctv.ca
HOW TO MAKE THE BEST MATZO BALL SOUP FROM SCRATCH
From thekitchn.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 »
You'll also love