Best 3 Marvelous Matzoh Balls Recipes
In the realm of Jewish cuisine, matzo balls reign supreme as a delectable staple, often gracing the center stage of chicken soup. These fluffy spheres, crafted from a harmonious blend of matzo meal, eggs, and seasonings, hold a special place in culinary traditions. Whether you prefer them soft and tender or firm and bouncy, matzo balls offer a delightful textural contrast to the savory broth they inhabit. This culinary journey unveils a treasure trove of matzo ball recipes, each with its unique flavor profile and culinary charm. From the classic and comforting to the innovative and unexpected, these recipes cater to every palate, promising an unforgettable culinary adventure.
Here are our top 3 tried and tested recipes!
MATZO BALLS
Provided by Ina Garten
Time 55m
Yield 18 to 20 matzo balls
Number Of Ingredients 6
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.
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
MARVELOUS MATZOH BALLS
I've had plenty of matzoh balls in my life, but these are the best ones by far! Do not resort to a boxed mix, these are easy and far superior! Matzoh balls are traditionally made for the Jewish holiday of Passover and float (or sink) in a bowl of chicken soup. However, there is nothing more comforting when you don't feel well than a piping hot bowl of chicken soup with these gems.
Provided by Lindsay
Categories Dumplings
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
- Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
- Refrigerate covered for 20 minutes.
- Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!
Nutrition Facts : Calories 185.5 calories, Carbohydrate 17.7 g, Cholesterol 93 mg, Fat 11.2 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 334.7 mg, Sugar 1.6 g
Tips:
- Use fresh matzo meal. Fresh matzo meal will produce lighter and fluffier matzo balls. If you don't have fresh matzo meal, you can make your own by grinding matzo crackers 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 15 minutes will help the matzo meal absorb the liquid and produce a more tender matzo ball.
- Bring the water to a simmer before adding the matzo balls. Boiling water will toughen the matzo balls. A simmering water will gently cook the matzo balls through.
- Cook the matzo balls for at least 30 minutes. Cooking the matzo balls for less than 30 minutes will result in undercooked matzo balls. Cook them for at least 30 minutes, or until they are cooked through.
- Drain the matzo balls well before serving. Draining the matzo balls well will help to prevent them from becoming mushy.
Conclusion:
Matzo balls are a delicious and versatile dish that can be enjoyed in many different ways. They are a classic addition to chicken soup, but they can also be served as a side dish or appetizer. With a few simple tips, you can make perfect matzo balls every time.
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