Best 8 Kittencals Light As A Feather Matzo Balls Recipes

KOSHER PERFECT MATZO BALLS

Steps:

• 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 1-2" 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.

KITTENCAL'S LIGHT-AS-A-FEATHER MATZO BALLS

Steps:

• In a medium-size bowl, whisk eggs and oil together with a small whisk or fork until well blended.
• In a medium bowl combine the matzo meal, baking powder salt, garlic powder and black pepper.
• Add in the egg/oil mixture.
• Mix lightly until combined (do not over mix).
• Refrigerate for 1 hour.
• Using lightly greased hands shape the mixture into 1-inch round balls.
• Drop the balls into a large pot of simmering chicken broth (can use boiling water mixed with 2 tablespoons or more of chicken bouillon powder instead of the broth).
• Cover and reduce heat to low.
• Simmer for 30 minutes or until soft and tender.
• *NOTE* the balls will expand to almost double in size when cooking.

WHOLE MATZO-MATZO BALLS

Steps:

• Place matzos in large bowl.
• cover with hot water.
• Heat margarine in large frying pan.
• cook onion until transparent.
• Add salt and pepper to onion.
• Drain matzo and squeeze out as much water as possible.
• Add drained matzo to onion mixture.
• Cook for 5 minutes.
• Transfer mixture to large bowl and let cool for 15 minutes.
• Stir in eggs and several tablespoons matzo meal.
• Add more matzo meal as necessary to form mixture into balls.
• They should be thick enough to hold their shape, but not "clumpy".
• Refrigerate for 1 hour.
• Bring salted water to a boil(5-6 quarts).
• They will sink to the bottom and then rise as they cook.
• Turn heat down, cover pot and let simmer to 20-25 minutes.
• Drain well with a slotted spoon.
• The lady who posted the recipe suggests serving them in hot chicken soup.

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.

FLUFFY MATZO BALLS

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).

JOAN NATHAN'S MATZO BALL SOUP

Steps:

• In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
• To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
• Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

JOAN NATHAN'S MATZO BALLS

Steps:

• Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
• Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
• Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.