WHOLE-WHEAT MATZO BALLS
Provided by Joan Nathan
Categories soups and stews, appetizer
Time 55m
Yield About 12 matzo balls
Number Of Ingredients 8
Steps:
- In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well. Gradually add dill and 1 cup of matzo meal, stirring with a fork.
- Whisk egg whites until stiff but not dry. Gently fold into matzo batter. Cover and refrigerate until batter is well chilled, at least 1 hour.
- Bring a pot of lightly salted water to a gentle boil. Wet hands with cold water and shape some of batter into a walnut-size ball. Drop it into pot. If it starts to fall apart, add a little more matzo meal to remaining batter. If it holds its shape, roll remaining batter into balls and add to pot.
- Simmer matzo balls, covered, for 30 minutes. Meanwhile, heat soup until simmering. When matzo balls are ready, use a slotted spoon to transfer them from water to soup. Serve hot.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
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.
WHOLE MATZO-MATZO BALLS
my mother always made this for the 2nd Passover Sedar dinner with roast brisket. I remember the matzo balls as being huge and covered with the brisket gravy. i never asked my mother for the recipe and thought it was gone forever, but i purchased the Holocaust Survivor Cookbook and there was the recipe. My mother always sliced the leftovers and browned them in parve margarine for part of a yummy 3rd day of Passover dinner.
Provided by mandabears
Categories < 4 Hours
Time 1h10m
Yield 15-16 matzo balls
Number Of Ingredients 7
Steps:
- Place matzos in large bowl.
- cover with hot water.
- Heat margarine in large frying pan.
- cook onion until transparent.
- Add salt and pepper to onion.
- Drain matzo and squeeze out as much water as possible.
- Add drained matzo to onion mixture.
- Cook for 5 minutes.
- Transfer mixture to large bowl and let cool for 15 minutes.
- Stir in eggs and several tablespoons matzo meal.
- Add more matzo meal as necessary to form mixture into balls.
- They should be thick enough to hold their shape, but not "clumpy".
- Refrigerate for 1 hour.
- Bring salted water to a boil(5-6 quarts).
- They will sink to the bottom and then rise as they cook.
- Turn heat down, cover pot and let simmer to 20-25 minutes.
- Drain well with a slotted spoon.
- The lady who posted the recipe suggests serving them in hot chicken soup.
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.
EASY MATZO
At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
Provided by Melissa Clark
Categories breads, crackers and chips
Time 30m
Yield 4 matzo crackers
Number Of Ingredients 5
Steps:
- With the racks positioned the top third and middle, heat oven to 500 degrees.
- In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
- Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
- Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
- While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.
More about "whole matzo matzo balls food"
PERFECT MATZO BALLS - THE TASTE OF KOSHER
From thetasteofkosher.com
4.9/5 (46)Total Time 45 minsCategory Jewish RecipesCalories 119 per serving
- In a large mixing bowl, add matzo meal, baking powder, salt, garlic powder, and onion powder. Whisk to combine.
- With wet hands, take some of the mix and mold it into the size of a ping-pong ball. Gently drop it into the boiling water. Repeat until done.
BA’S BEST MATZO BALLS RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (31)Author Molly BazServings 16Estimated Reading Time 6 mins
- 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.
- Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn’t boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes. Don’t remove them sooner than this; they will be dense in the middle if undercooked. Turn off heat and let balls sit in cooking liquid until ready to serve.
WHOLE WHEAT MATZO BALLS RECIPE - EATING RULES
From eatingrules.com
- Mix oil and eggs together in a medium bowl. In a small bowl, combine matzo meal and salt, then mix into the oil-egg mixture. When well blended, add soup stock or water.
- Using a two or three quart pot, bring salted water to a brisk boil. Reduce heat, then gently drop balls into simmering water.
HOMEMADE MATZO - ONCE UPON A CHEF
From onceuponachef.com
THE BEST MATZO BALL SOUP RECIPE - SERIOUS EATS
From seriouseats.com
WHOLE WHEAT MATZO AT WHOLE FOODS MARKET
From wholefoodsmarket.com
MATZO RECIPES FOR PASSOVER - PASSOVER MATZO BALLS
From jamiegeller.com
INA GARTEN JUST SHARED HER PASSOVER MENU, AND IT INCLUDES A 3 …
From eatingwell.com
MATZO BALL MIX, 5 OZ AT WHOLE FOODS MARKET
From wholefoodsmarket.com
MIX MATZO BALL WHOLE WHEAT AND SOUP AT WHOLE FOODS MARKET
From wholefoodsmarket.com
MATZO BALL SOUP KIT AT WHOLE FOODS MARKET
From wholefoodsmarket.com
NO BREAD, NO PROBLEM: 8 UNIQUE PASSOVER MATZAH BREI RECIPES
From ynetnews.com
VEGAN MATZO BALLS RECIPE - THE EDGY VEG
From theedgyveg.com
MATZO BALL MIX, 4.5 OZ AT WHOLE FOODS MARKET
From wholefoodsmarket.com
GRANDMA'S MATZO BALL SOUP 2013 - ST. LOUIS JEWISH LIGHT
From stljewishlight.org
RECIPE: CLASSIC MATZOH BALL SOUP | WHOLE FOODS MARKET
From wholefoodsmarket.com
MATZO BALL SOUP | DOWNTOWN LOS ANGELES | WHOLE FOODS MARKET
From wholefoodsmarket.com
LA RECETTE ORIGINALE ET SAVOUREUSE DU « MATZO BALLS RAMEN » DE LA ...
From grazia.fr
MUCHO MATZO - BITTERSWEET
From bittersweetblog.com
3 CREATIVE LEFTOVER MATZO RECIPES - WOMAN'S WORLD
From womansworld.com
MAKE-AHEAD MATZO BALLS - MOTHER WOULD KNOW
From motherwouldknow.com
MATZO BALL SOUP - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE MATZO BALLS - TASTE OF HOME
From tasteofhome.com
MAKE MATZO BREI PIZZA FOR AN EASY MATZAH BREAKFAST PIZZA
From immigrantstable.com
MATZO BALL SOUP RECIPE | BON APPéTIT
From bonappetit.com
MATZO GRANOLA IS A UNIQUE SPIN ON A CLASSIC SNACK
From thedailymeal.com
MATZA NUTRITION FACTS AND HEALTH BENEFITS - VERYWELL FIT
From verywellfit.com
HEARTY MATZO BALL SOUP AND SPRING VEGETABLE RECIPES FOR …
From cdn.winespectator.com
PASSOVER MATZO BALL SOUP RECIPE - ANDREW ZIMMERN - FOOD & WINE
From foodandwine.com
GOOD FOOD ON INSTAGRAM: "PASSOVER IS TOMORROW AND WE'VE GOT …
From instagram.com
GOT LEFTOVER MATZO? HERE'S HOW TO USE IT UP IN 3 DELICIOUS …
From yahoo.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