Cogys World Famous Matzo Balls Recipes

MATZO BALLS

Matzo Balls image

Provided by Ina Garten

Time 55m

Yield 18 to 20 matzo balls

Number Of Ingredients 6

Ingredients

4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

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.

COGY'S WORLD FAMOUS MATZO BALLS

Cogy's World Famous Matzo Balls image

After making many, many batches of matzo balls for my friends, I perfected the recipe and am sharing it here. They're always welcome treat served to sick friends and family.

Provided by cogy

Categories Quick Bread

Time 2h

Yield 4

Number Of Ingredients 11

Ingredients

4 extra-large eggs
1 ¼ cups matzo meal
¼ cup vegetable oil
1 tablespoon chicken stock
1 tablespoon vodka
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon dried basil
¼ teaspoon garlic powder
½ cup club soda
2 quarts chicken stock

Steps:

Beat the eggs in a mixing bowl until thick and light colored. Combine the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil, garlic powder, and club soda in a large bowl, and stir until well blended. Cover, and refrigerate 1 to 2 hours.
Pour the 2 quarts chicken stock into a large pot and bring to a boil over medium-high heat.
Meanwhile, form small, 1 to 2 inch diameter balls using the chilled matzo mixture. Place the balls in the chicken stock, reduce heat to medium, and simmer until matzo balls are cooked through, 45 to 60 minutes.

Nutrition Facts : Calories 296.8 calories, Carbohydrate 21.9 g, Cholesterol 186 mg, Fat 18.9 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 3.7 g, Sodium 653.1 mg, Sugar 1.1 g

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