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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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MATZOH BALLS
Meat. Yield: 6-8 servings
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INGREDIENTS: |
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- 4 large eggs
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1
recipe Olive Oil Schmaltz
- About 3-5 tbsp chicken broth, preferably homemade, or
good-quality low-sodium canned
- About 1 tsp salt or to taste
- Freshly ground black pepper
- 1 cup matzoh meal (you can substitute up to ¼ cup
finely ground skinned almonds for an equal quantity of
matzoh meal).
- 3 tbsp finely minces fresh dill or parsley and/or 2
pinches of ginger (optional).
- 1 recipe Classic Chicken Soup
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INSTRUCTIONS: |
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In a large mixing bowl, beat the eggs and schmaltz well until
light and foamy. Whisk in 3 tbsp broth. Stir the salt, pepper to
taste, and matzhoh meal into the egg mixture. Stir in the optional
seasonings, if using. Let the batter stand for a few minutes; the
matzoh meal will begin to absorb the liquids. Stir well but
don't overbeat. The batter should be rather soft. If it seems too
dry, stir in another 1-2 tbsp broth. Cover the mixture and
refrigerate for at least 2 hours or up to 24 hours, so the matzoh
meal can fully absorb the liquids and seasoning.
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Bring 4 quarts of water and 1½ tbsp salt to a boil in a large
wide pot.
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Shape the batter into walnut- or olive-size balls, and place on
a platter. When the water comes to a rapid boil, reduce the heat.
Carefully slide the balls in one at a time. Or you can form the
balls using two spoons and drop them right into the water. Don't
crowd the pot - if necessary, prepare the matzoh balls in two
batches or use tow pots. When the water returns to a gentle
boil, immediately cover the pot tightly and lower the heat to a
simmer. Cook over low heat for 35-45 minutes, without removing the
lid. Test for doneness: remove a matzoh ball and cut in in half.
It should be tender, fluffy, and completely cooked through. If it
isn't, continue cooking for a few more minutes.
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Remove the matzoh balls gently with a skimmer of a large slotted
spoon - they are too fragile to pour into a colander. To serve,
heat the chicken soup, add the matzoh balls, and simmer until they
are heated through. Ladle into warmed shallow bowls and serve
immediately. Or cover the drained matzoh balls with some broth and
set aside for a few hours until you ready to heat them.
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Source: The Gefilte Variations
by Jayne Cohen |
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KOSHER DELIGHT MAGAZINE
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