Fluffy Matzo Balls Recipes
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.
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
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).
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FLUFFY MATZO BALLS - THE TASTE OF KOSHER
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5/5 (11)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.
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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.
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