BEST MATZAH BALLS
These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.
Provided by Weekend Cook
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
- Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 10.2 g, Cholesterol 46.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 98.5 mg, Sugar 0.3 g
CAROL WOLK'S MATZOH BALLS
This recipe won the grand prize at the Stage Deli's first Matzoh Bowl contest in 1988.
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer, main course, side dish
Time 1h45m
Yield 18 large matzoh balls
Number Of Ingredients 8
Steps:
- Place the chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzoh meal and eggs. Add the salt, vodka, club soda, chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.
- Use two tablespoons to form matzoh balls that are about two inches in diameter. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup. Cover the pot and cook for 40 minutes and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 304 milligrams, Sugar 2 grams, TransFat 0 grams
MATZO BALL SOUP WITH CELERY AND DILL
Greater than the sum of its parts, matzo ball soup is a wonderful combination of three very simple things: chicken broth (golden brown, deeply savory, lightly seasoned), matzo balls (tender, eggy, schmaltzy dumplings made with ground matzo) and garnish (celery and fresh dill, lots of it). The key to keeping the chicken juicy, tender and something you're excited to eat is by gently simmering the stock (which will also keep the broth crystal clear rather than muddied). You can pick the meat from the chicken and add it back to the soup if you like, or save for next-day chicken salad. For the matzo balls, matzo meal is preferred for its fine texture, but know that you can also grind your own from matzo boards in a food processor.
Provided by Alison Roman
Categories soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Prepare the broth: Combine chicken, onions, garlic, celery and carrots in a large pot. Cover with 12 cups water and season with salt. (If your pot can't handle all that water, fill the pot with as much as you can, and add remaining water as it reduces.)
- Bring to a strong simmer over high heat, then reduce heat to medium-low so that the broth is gently simmering.
- Continue to gently simmer, uncovered, until the broth is extremely flavorful and well seasoned, 1 1/2 to 2 hours. Using tongs, remove breasts, thighs and legs from the pot (let any skin and bones fall into the pot), leaving everything else behind.
- Pick the meat from the chicken, discarding any fat, skin, bones, cartilage or any drier pieces of meat that you wouldn't find delicious to eat. Set meat aside to either put back into your soup, or to use in another dish (chicken salad, etc).
- Strain broth (you should have about 10 cups) and return to the pot. Season with salt and pepper (it should be as seasoned and delicious as you'd want it to be when serving). Keep warm, if using same day, or let cool and refrigerate overnight.
- As broth sits, prepare the matzo balls: Combine matzo meal, chives and 1 3/4 teaspoons kosher salt in a medium bowl. Using a fork, incorporate eggs until well blended. Add chicken fat, followed by club soda, mixing until no lumps remain. Cover with plastic wrap and refrigerate until mixture is firm and fully hydrated, at least 2 hours (and up to 24 hours).
- Bring a large pot of well-salted water to a boil. Using your hands, roll matzo ball mixture into balls slightly smaller than the size of a ping pong ball (about 1 1/4-inch in diameter), placing them on a plate or parchment lined baking sheet until all the mixture is rolled (you should have about 24 matzo balls).
- Add matzo balls to the boiling water and cook until floating, puffed and cooked through, 10 to 12 minutes. (You can always sacrifice one, plucking it from the broth and cutting it in half to check that it's cooked through. The texture should be uniform in color and texture, and the balls shouldn't be dense or undercooked in the center.) Using a slotted spoon, transfer the matzo balls to the chicken broth.
- Add celery (and some of the picked chicken meat, if you desire) and season again with salt before ladling into bowls, topping with dill, celery leaves and a crack of freshly ground pepper.
JOAN NATHAN'S MATZO BALL SOUP
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.
Provided by Joan Nathan
Categories appetizer
Time 4h15m
Yield About 15 matzo balls
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
- To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
- Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams
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