PERFECT MATZO BALLS RECIPES
KOSHER PERFECT MATZO BALLS RECIPE - FOOD.COM
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
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
PERFECT MATZO BALLS - BIGOVEN
"These are the prefect texture. Not too light and not too hard."
Total Time 1 hours
Prep Time 15 minutes
Yield 8
Number Of Ingredients 5
Steps:
- "1. In large bowl beat eggs, oil and water. 2. Add matzo meal and salt. 3. Mix just until blended. Do not over mix. 4. Cover and place in refrigerator for 20 mins. 5. Meantime bring 6 cups of water to a boil. 6. After 20 mins, remove chilled matzo ball mix from refrigerator. 7. Moisten hands and form into 1 inch balls. Try not to overwork them. 8. Reduce heat and drop balls into boiling water. 9. Cover, simmer for 40 mins. Best served in chicken soup."
Nutrition Facts : Calories 112 calories, FatContent 8.76742788571094 g, CarbohydrateContent 0.492307692307692 g, CholesterolContent 264.375 mg, FiberContent 0.00288461536169052 g, ProteinContent 7.86586538461538 g, SaturatedFatContent 2.12502773445569 g, ServingSize 1 1 Serving (69g), SodiumContent 239.03495 mg, SugarContent 0.489423076946002 g, TransFatContent 1.07320593150372 g
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