MATZO BALLS FROM SCRATCH RECIPES

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KOSHER PERFECT MATZO BALLS RECIPE - FOOD.COM



Kosher Perfect Matzo Balls Recipe - Food.com image

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.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 18-24 Matzo Balls

Number Of Ingredients 12

1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
2 teaspoons baking powder
4 tablespoons water or 4 tablespoons broth
baking powder (delete for firm matzo balls)
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1/2 teaspoon pepper (optional)

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.

Nutrition Facts : Calories 67.3, FatContent 4.2, SaturatedFatContent 0.8, CholesterolContent 41.3, SodiumContent 186.4, CarbohydrateContent 5.4, FiberContent 0.2, SugarContent 0.1, ProteinContent 2

BA’S BEST MATZO BALLS RECIPE | BON APPÉTIT



BA’s Best Matzo Balls Recipe | Bon Appétit image

The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it. We like chicken schmaltz for the flavor and texture it gives (make sure to use the good stuff) and added in some dill and black pepper for extra flavor. This recipe makes 16 balls total and was developed to go with BA’s Best Matzo Ball Soup.

Provided by Molly Baz

Yield Makes 16

Number Of Ingredients 7

6 large eggs
½ cup melted schmaltz (chicken fat) or vegetable oil
6 Tbsp. chicken broth or water
3 Tbsp. chopped dill
¾ tsp. freshly ground pepper
3 Tbsp. plus 1½ tsp. kosher salt
1½ cups matzo meal

Steps:

  • 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).
  • Bring 3 qt. water to a boil in a medium pot. Season with remaining 3 Tbsp. salt.
  • 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.
  • Do Ahead: Matzo balls can be made 2 days ahead. Transfer to an airtight container along with 2–3 Tbsp. cooking liquid and chill.

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