Best 2 Fluffy Matzo Balls Recipes
Matzo balls are a traditional Jewish dish commonly served in soup. They are light and fluffy dumplings made from a mixture of matzo meal, eggs, and water. Matzo meal is a type of unleavened bread that is made from ground matzo crackers. Matzo balls are often seasoned with salt, pepper, and other herbs and spices. They can be boiled, fried, or baked.
This article provides three different recipes for matzo balls: classic matzo balls, gluten-free matzo balls, and vegan matzo balls. The classic matzo ball recipe is a traditional recipe that uses all-purpose flour and eggs. The gluten-free matzo ball recipe is a healthier alternative that uses gluten-free matzo meal and almond flour. The vegan matzo ball recipe is a plant-based option that uses no eggs or dairy products.
All three recipes are easy to follow and can be made in about an hour. They are a delicious and satisfying addition to any soup or stew.
FLUFFY MATZO BALLS
I've taken tips from many recipes and tried them all. I finally came up with a recipe for fluffy matzo balls. My family loves these and I'm sure you will too! Can be used for soup or as a side dish with meat. If you are making these for soup, add immediately to your soup, but do not cook these with your soup mixture as they will make the soup cloudy.
Provided by robinraz
Categories Side Dish
Time 3h35m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk eggs, chicken broth, olive oil, parsley, salt, and pepper together in a large bowl. Fold in matzo meal until thoroughly mixed.
- Cover and refrigerate until matzo mixture softens into a soft dough, 3 hours to overnight.
- Roll matzo mixture gently into 12 golf-sized balls, moistening hands if dough is too sticky.
- Bring a large pot of salted water to a boil. Add matzo balls; cover and cook until tender, about 20 minutes.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 18.5 g, Cholesterol 124.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 322.8 mg, Sugar 0.7 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).
Tips:
- Use fresh matzo meal: Fresh matzo meal will produce lighter and fluffier matzo balls. If you can't find fresh matzo meal, you can make your own by grinding matzo crackers into a fine powder in a food processor.
- Don't overmix the batter: Overmixing the batter will make the matzo balls tough. Mix just until the ingredients are combined.
- Let the batter rest: Letting the batter rest for at least 30 minutes will help the matzo meal absorb the liquid and produce a more tender matzo ball.
- Use a large pot of boiling water: Using a large pot of boiling water will help prevent the matzo balls from sticking together. Make sure the water is boiling rapidly before adding the matzo balls.
- Cook the matzo balls for the correct amount of time: Matzo balls should be cooked for about 25-30 minutes, or until they are cooked through. You can check if they are done by inserting a toothpick into the center of a matzo ball. If the toothpick comes out clean, the matzo ball is done.
- Serve the matzo balls immediately: Matzo balls are best served immediately after they are cooked. You can serve them in soup or broth, or you can eat them on their own.
Conclusion:
Matzo balls are a delicious and easy-to-make addition to any soup or broth. By following these tips, you can make perfect matzo balls every time. So next time you're making soup, be sure to add a few matzo balls to the pot!
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