?

Log in

No account? Create an account
Matzoh Balls - What's cooking in Sally's kitchen
July 2017
 
 
 
 
 
 
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
 
 
 
 
 
blueberries4sal
blueberries4sal
blueberries4sal
Mon, Apr. 13th, 2009 03:58 pm
Matzoh Balls



My first time ever making matzoh balls. So live and learn. I took the recipe right off the package of Horowitz-Margareten matzoh meal. There were things I'd have changed but for the record-- here's what it said:

Matzo Balls

2 tablespoons of veg. oil
2 large eggs beaten slightly
1/2 cup of matzoh meal
1 teaspoon salt
2 tablespoons of ice water/ or chilled seltzer


1. Blend the veg. pil, eggs, matzoh meal and salt together.

2 Add ice water or seltzer and mix till smooth.. Refrigerate 15 min.
THIS was my mistake-- 15 min. is not nearly enough-- try several hours or even overnight.

3. Bring a big pot of water to a roiling boil, shape mixture into balls about 1" in diameter and drop into water. Reduce heat to med-low, Cover and cook for 30-40 min. (I gave mine 20 min and they were fine-- also I was transferring them to the soup so they'd cook for more time there).

Makes about 8 matzoh balls.


After boiling. Mine were real irregular because the batter was too wet to form good ball shapes.


transferred to the pot of Chicken Soup-- traditional Matzoh Ball soup is chicken broth with possibly a little carrot in it, and the matzoh balls. I used my standard chicken soup recipe (posted here) with lots of veggies and chicken meat.

After all that, I found what looks like a online.

INGREDIENTS:

* 4 eggs
* 1/2 cup seltzer or club soda
* 1/3 cup rendered chicken fat (from chicken stock - see above)
* 1 teaspoon salt
* Dash pepper
* 1 cup matzo meal


DIRECTIONS:

Beat eggs. Add seltzer, chicken fat, salt and pepper. Mix well. Add matzo meal and stir thoroughly. Let stand in the refrigerator at least 20 minutes - I allowed 5 hours.

In a medium saucepan, add 1 tablespoon of salt to 1 1/2 quarts of water and bring to a boil.

With very wet palms of your hands (to prevent sticking), roll small amounts of matzo ball batter (approx. 1″ in diameter) loosely into balls. Drop them into the simmering salt water one at a time [NOTE: This recipe makes a good amount of batter, so depending on the size of your pot you may want to cook the matzo balls in batches, or discard the ones that don't fit. I found that I could comfortably fit about 15 at a time in mine without overcrowding.]. Cover the pot and cook them for 20 minutes.

CommentReplyShare