Tuesday, April 19, 2016

Rec: Kosher Perfect Matzo Balls

For soft matzo balls
1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil or melted schmaltz(chicken fat)
2 teaspoons baking powder


For firm matzo balls the above plus
4 tablespoons water or broth
baking powder(delete for firm matzo balls)


Optional Ingredients --- all, some or none
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



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 to 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.


Makes 18 to 24 Matzo Balls

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