FLUFFY MATZAH BALLS
Steps:
- 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
- 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
- 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
- Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.
MATZO BALLS
Provided by Ina Garten
Time 55m
Yield 18 to 20 matzo balls
Number Of Ingredients 6
Steps:
- Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
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
FRENCH ONION MATZO BALLS
This recipe is inspired by my favorite soup, French onion, and matzo balls, which I've been eating my whole life. I always thought the flavorless matzo balls floating in my chicken soup needed some love. It turns out they're a great blank canvas for adding whatever flavor you want. I decided to puree caramelized onions into the matzo balls, then stuff them with some pungent cheese. The result: fluffy matzo balls with a gooey surprise in the middle. So here's a friendly reminder that a matzo ball is a dumpling that doesn't require soup. Get creative and pan-sear any leftover matzo balls.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 12 matzo balls
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium-low heat. Add the onions and let sit, undisturbed, until they start to soften, about 20 minutes. Continue to cook, stirring every 5 to 10 minutes, until the onions are browned and caramelized, about 1 hour more. Increase the heat to medium; add the sherry and cook, stirring, until it evaporates, about 2 minutes. Remove to a plate, spread out the onions and let cool in the refrigerator for 20 minutes.
- Transfer 1 cup of the cooled onions to a food processor and process until smooth. (Reserve any remaining onions for another use.) Scrape into a large bowl; add the eggs, seltzer, schmaltz, 1 teaspoon salt and use a fork to stir until combined. Add the matzo meal and continue to stir with the fork until completely incorporated and the mixture resembles a thick paste. Refrigerate for 30 minutes.
- Bring a large pot of water to a boil.
- Meanwhile, wet your hands and divide the matzo ball mixture into 12 equal mounds and flatten each into a disk. Add 1 of the cheese cubes to the center of each and roll into a ball, completely enclosing the cheese.
- Add the matzo balls to the boiling water, reduce the heat to a simmer and cook until almost double in size, light and fluffy, flipping halfway through, about 30 minutes total. Remove with a slotted spoon and add them to your favorite chicken soup.
FLUFFY MATZO BALLS
A fairly simple matzo ball recipe, but very good. If you don't have chicken fat, you can use a neutral oil, but it will really lack flavor.
Provided by DrGaellon
Categories European
Time 2h10m
Yield 12 matzo balls, 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat the egg whites to soft peaks. Set aside.
- Beat the egg yolks. Add chicken fat, salt and pepper, and beat well. Set aside.
- Fold matzo meal into egg whites gently, preserving as much air as possible. Fold egg yolk mixture into batter, still preserving as much air as possible. Refrigerate batter 30-60 minutes.
- Bring a large pot of water to a boil. Add a generous amount of salt (more than you would use for pasta). Using wet hands, divide batter into 12 portions and form each into a rough ball. Drop into pot.
- When all 12 balls are in the pot, and the water has returned to the boil, cover, reduce heat and simmer 30 minutes, turning matzo balls over in the water once. Turn off heat and allow to remain in the hot water for 60 minutes more. Serve in hot soup (or refrigerate up to 2 days, reheating in the soup before serving).
MATZO BALL SOUP
inspired by the matzo ball soup at the 4th street deli in philadelphia. it's an extremely light version with fluffy matzo balls so you can have 2nds without guilt.
Provided by phopot
Categories Kosher
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- first of all you make the matzo mixture because it has to be chilled in the refrigerator for as long as possible. i basically used the recipe on the manischewitz box container except i substituted olive oil for vegetable oil. traditionally they're supposed to be made with schmaltz. also i used seltzer water because the jews say that it makes the matzo balls lighter.
- mix together all of the ingredients in a bowl, adding the seltzer last and more lightly with your hands until uniform. don't worry that it looks to too runny because it will firm up in the fridge. Cover and refrigerate while you make the soup.
- put chicken thigh in a pot and add water until the chicken is submerged plus about 2 inches. bring to a boil then, simmer for 30 minutes.
- meanwhile, quarter the onion, chop one carrot and one stalk of celery into inch wide pieces, and crush the garlic. dice the other stalk of celery and carrot into 1/2 inch pieces and set aside for later.
- skim the top of the stock with a wire mesh spoon. add the onion, garlic and big vegetable pieces along with 1 tbsp salt. cover and simmer for an hour.
- bring a pot of water and a little salt to a boil then reduce to a simmer. fill a shallow bowl with cold water. take the out the matzo meal and form into balls with a tablespoon and your hands. make sure to dip your hands and the spoon in the water between every ball. drop each of the balls into the water then cover and let simmer for about 20 minutes. the matzo balls should expand about to 1 1/2 their original side; i made six from the mixture.
- remove the chicken from the pot and strain the soup, discarding the vegetables. return the broth to the pot and add the remaining carrots and celery. Bring to a boil then simmer for 10 minutes or until the vegetables are almost tender.
- meanwhile remove the skin from the chicken and tear the meat into shreds. add the chicken shreds back into the soup and simmer for another 5 minutes. remove from heat and taste. Add the pepper and more salt if necessary.
- test the matzo balls with a fork. you should be able to insert it without feeling any change in pressure within. transfer the balls to the soup pot with either a slotted spoon or tongs. cover and let sit for 15 minutes so that they can absorb the flavor. reheat if necessary and serve.
Nutrition Facts : Calories 189.8, Fat 12.9, SaturatedFat 2.8, Cholesterol 112.7, Sodium 675.6, Carbohydrate 10.1, Fiber 1.8, Sugar 3.1, Protein 8.4
MATZOH BALLS
Provided by Marian Burros
Categories soups and stews, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk the eggs in a medium bowl. Whisk in the parsley, thyme, salt, pepper and cayenne, if using. Whisk in the butter, and then the matzoh meal and baking powder. Whisk in the club soda until well combined. Cover with plastic wrap and refrigerate 2 hours.
- Place the chicken soup in a large pot and bring to boil. Whisk the matzoh ball mixture. With moistened hands, form the matzoh mixture into 16 2-inch balls. Drop the balls into the soup, reduce heat so the soup simmers and cook for 30 minutes. With a slotted spoon, remove matzoh balls to a clean, dry towel. Ladle the soup into bowls and place 1 or 2 matzoh balls in each. Serve immediately.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 5 grams, TransFat 0 grams
MARGOT'S MATZO BALLS
Martha Stewart Living commissary chef Margot Olshan shares her family's recipe for this holiday favorite. Use matzo balls, which are flavored with fresh dill, to make Margot's Matzo Ball Soup.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, combine chicken fat, eggs, matzo meal, and salt. Add the water and the dill; mix until just combined. Cover with plastic wrap, and chill for 15 minutes.
- Bring a medium saucepan of water to a boil. Reduce heat to medium, and drop 1-inch balls of chilled matzo mixture into water. Cover, and cook for 35 minutes. Remove with a slotted spoon. The matzo balls may be prepared in advance and stored refrigerated in an airtight container for up to 3 days.
MATZO BALL SOUP FOR PASSOVER
Cooking the matzo balls in the chicken stock may make the soup a bit cloudy, but they will soak up flavor from the rich broth. If you desire a clearer soup, it's easy to strain out the cooked matzo balls and vegetables, and heat them in the remaining chicken stock. For a quicker version for your seder, use store-bought broth in place of homemade and olive oil in place of chicken fat in the matzo balls.
Provided by Martha Stewart
Categories Dinner Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Make matzo balls: Using a small spoon, gently scrape away any fat that has solidified on surface of broth. Warm 1/4 cup fat in the microwave, reserve remainder for another use. In a large bowl, whisk together fat, 1/4 cup broth, egg yolks, salt and pepper. Whisk in seltzer, and immediately fold in matzo meal. In a separate bowl, with a mixer, whip egg whites until stiff peaks form. In batches egg whites into matzo meal until just incorporated; refrigerate 20 minutes.
- Bring a large pot of lightly salted water to a boil. Wet hands, form matzo mixture into 1 1/2-inch balls, and drop into boiling water. Reduce to a simmer, cover, and cook until matzo balls are puffed and tender, 25 to 30 minutes. Meanwhile, in a medium pot, bring 8 cups broth to a simmer. Season with salt. Add sliced carrots and simmer until tender, about 7 minutes. With a slotted spoon, remove matzo balls from water and divide among four bowls. Ladle broth and carrots into bowls and top with dill springs.
More about "fluffy matzah balls recipes"
FLUFFY MATZO BALLS - THE TASTE OF KOSHER
From thetasteofkosher.com
5/5 (10)Total Time 45 minsCategory Jewish RecipesCalories 136 per serving
- In a large mixing bowl, add matzo meal, baking powder, salt, garlic powder, and onion powder. Whisk to combine.
- With wet hands, take some of the mix and mold it into the size of a ping-pong ball. Gently drop it into the boiling water. Repeat until done.
RECIPE: HOW TO MAKE FLUFFY, LIGHT MATZO BALLS - THE BOSTON GLOBE
From bostonglobe.com
HOW TO MAKE THE FLUFFIEST, MOST DELICIOUS MATZOH BALLS
From tastewiththeeyes.com
7 TIPS TO MAKE THE FLUFFIEST MATZAH BALLS - JAMIE GELLER
From jamiegeller.com
“FLOATER” MATZO BALL SOUP - RECIPE FOR FLOATING MATZO BALLS
From toriavey.com
RECIPE FOR MATZAH BALLS | MY JEWISH LEARNING
From myjewishlearning.com
PERFECT MATZO BALLS - THE TASTE OF KOSHER
From thetasteofkosher.com
THE EASIEST, MOST DELICIOUS MATZO BALL RECIPE FOR PASSOVER - TODAY
From today.com
MATZO BALLS RECIPE - WOMAN'S DAY
From womansday.com
FLUFFY, SOFT MATZAH BALLS | MY JEWISH LEARNING
From myjewishlearning.com
TRADITIONAL FLUFFY MATZAH BALLS - JAMIE GELLER
From jamiegeller.com
Servings 15-20Total Time 2 hrs
- The key to really fluffy, light and delicious matzah balls is not in the matzah – it’s in the eggs. 1. Beat the eggs in a mixing bowl with a hand beater for a few minutes. Turn off the mixer; add everything else to the beaten eggs and stir with a fork. The mixture will fall a bit; this is fine.
- 2. Cover the mixture and refrigerate for an hour or overnight. To prepare the matzah balls: 1. Use a large, wide pot, as these matzah balls will grow a lot in size. 2. Fill the pot 3/4 full with water; boil the water with half a teaspoon of salt until it is bubbling.
- 3. Wet your hands with a bit of water and shape small balls out of the batter. Drop them gently (the hot liquid can splash!) into the boiling water.
- 4. Cook for 30–40 minutes. Remove the matzah balls from the pot with a slotted spoon. Place them on a flat plate and let them cool.
FLUFFY MATZOH BALLS - THE WASHINGTON POST
From washingtonpost.com
Is Accessible For Free TrueCalories 90 per servingServings 8
FLUFFY MATZAH BALLS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FLUFFY MATZAH BALLS RECIPE - FOOD NEWS
From foodnewsnews.com
FLUFFY MATZO BALLS | FOODTALK
From foodtalkdaily.com
RECIPE: FOOLPROOF MATZOH BALLS (GUARANTEED FLUFFY)
From themamamaven.com
FLUFFY MATZOH BALL SOUP – IMAGINE® FOODS
From imaginefoods.com
FLUFFY MATZOH BALLS - THE WASHINGTON POST
From img.washingtonpost.com
BA’S BEST MATZO BALLS RECIPE | BON APPéTIT
From bonappetit.com
MATZAH BALLS – KVELLER
From kveller.com
MATZO BALL SOUP FOR PASSOVER | CBC LIFE
From cbc.ca
HOW TO MAKE THE BEST MATZO BALL SOUP FROM SCRATCH | KITCHN
From thekitchn.com
WHAT IS A MATZO BALL? | ALLRECIPES
From allrecipes.com
PERFECT MATZAH BALLS (KNEIDLACH) RECIPE - TRADITIONAL …
From chabad.org
MANISCHEWITZ GLUTEN FREE MATZO BALL MIX, KOSHER FOR PASSOVER …
From amazon.ca
MEXICAN PASSOVER: MATZO BALLS WITH MUSHROOMS AND JALAPEñOS
From foodrepublic.com
MATZO BALL SOUP - FLUFFY VS. DENSE & SOUP BASE IDEAS!
From proportionalplate.com
MATZAH BALLS RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
CLASSIC MATZO BALL SOUP RECIPE: FLUFFY OR CHEWY - THE WOKS OF LIFE
From thewoksoflife.com
10 TIPS FOR THE BEST MATZAH BALL SOUP EVER! - WHAT JEW WANNA EAT
From whatjewwannaeat.com
MANISCHEWITZ GLUTEN FREE MATZO BALL MIX, KOSHER FOR PASSOVER …
From amazon.ca
FLUFFY MATZO BALLS RECIPE - FOOD NEWS
From foodnewsnews.com
FLUFFY MATZO BALLS RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
THE SEARCH FOR THE PERFECT FLUFFY MATZAH BALL | HADASSAH MAGAZINE
From hadassahmagazine.org
FLUFFY MATZO BALLS
From nononsense.recipes
FLUFFY MATZOH BALLS | PARENTS
From parents.com
BEST MATZO BALL SOUP RECIPE - HOW TO MAKE MATZO BALL SOUP
From goodhousekeeping.com
THE FOOD BULLY: FLUFFY MATZOH BALLS
From thefoodbully.blogspot.com
MAKE ANDREW ZIMMERN’S SUPER FLUFFY MATZOH BALL SOUP
From jmoreliving.com
You'll also love