Best 4 Whole Wheat Matzo Balls Recipes
In the realm of Jewish cuisine, matzo balls reign supreme, a culinary delight that has tantalized taste buds for generations. These ethereal dumplings, crafted from a blend of matzo meal, eggs, and schmaltz or oil, hold a cherished place in traditional Jewish cooking, often gracing the centerpiece of hearty chicken soup or gracing the table as a delectable side dish. Delve into our curated collection of whole wheat matzo ball recipes, a testament to the versatility and boundless culinary possibilities of this iconic dish. Discover variations that cater to diverse dietary preferences, from classic recipes brimming with savory goodness to gluten-free and vegan renditions that embrace a modern, health-conscious approach. These recipes, each with its unique blend of ingredients and techniques, offer a delightful journey through the culinary tapestry of matzo balls, ensuring an unforgettable dining experience.
Let's cook with our recipes!
THE BEST MATZO BALL SOUP RECIPE
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We've tested every trick in the book to figure out exactly how to make the perfect matzo balls-whatever that means to you.
Provided by Daniel Gritzer
Categories Lunch Dinner Entree Side Dish Snack Appetizer Appetizers and Hors d'Oeuvres Soups and Stews
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Meanwhile, divide stock evenly between two pots, season both with salt, and bring to a simmer. Add diced carrots and celery and dill sprigs to one pot and simmer until just tender; discard dill sprigs and keep warm.
Nutrition Facts : Calories 683 kcal, Carbohydrate 75 g, Cholesterol 208 mg, Fiber 2 g, Protein 30 g, SaturatedFat 5 g, Sodium 1426 mg, Sugar 12 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g
WHOLE-WHEAT MATZO BALLS
Provided by Joan Nathan
Categories soups and stews, appetizer
Time 55m
Yield About 12 matzo balls
Number Of Ingredients 8
Steps:
- In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well. Gradually add dill and 1 cup of matzo meal, stirring with a fork.
- Whisk egg whites until stiff but not dry. Gently fold into matzo batter. Cover and refrigerate until batter is well chilled, at least 1 hour.
- Bring a pot of lightly salted water to a gentle boil. Wet hands with cold water and shape some of batter into a walnut-size ball. Drop it into pot. If it starts to fall apart, add a little more matzo meal to remaining batter. If it holds its shape, roll remaining batter into balls and add to pot.
- Simmer matzo balls, covered, for 30 minutes. Meanwhile, heat soup until simmering. When matzo balls are ready, use a slotted spoon to transfer them from water to soup. Serve hot.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
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
VEGETARIAN MATZOH BALLS
Provided by Sarah Kagan
Categories Passover Vegetarian Spring Kosher
Yield Makes about 20 medium-sized matzoh balls
Number Of Ingredients 8
Steps:
- In a medium bowl, beat the egg whites until they hold stiff peaks; set aside. In a large bowl, whisk together the egg yolks, salt, cayenne pepper, onion, and butter. Fold the egg whites into the egg yolk mixture until just combined. Gently fold in the matzoh meal in several additions. Cover bowl with plastic wrap and refrigerate one hour.
- In a large pot, bring the vegetable stock to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4 inch balls. After all the balls are formed, drop them into the boiling stock. Return to a boil, then reduce heat. Cover and simmer for 30 minutes. Remove with a slotted spoon. Serve warm in vegetable stock.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the matzo balls will taste. Use high-quality matzo meal, eggs, and broth for the best results.
- Don't overmix the dough: Overmixing the dough will make the matzo balls tough. Mix just until the ingredients are combined.
- Let the dough rest: Letting the dough rest for at least 30 minutes will help it to absorb the liquid and become more cohesive. This will make it easier to shape the matzo balls and prevent them from falling apart in the soup.
- Cook the matzo balls in simmering broth: Boiling the matzo balls will make them tough. Bring the broth to a simmer and then add the matzo balls. Cook them for about 30 minutes, or until they are cooked through.
- Serve the matzo balls immediately: Matzo balls are best served immediately after they are cooked. They can be reheated, but they will not be as good as when they are freshly made.
Conclusion:
Making whole wheat matzo balls is a relatively easy process, but there are a few things you need to keep in mind to ensure success. By following the tips above, you can make delicious and fluffy matzo balls that will be a hit with your family and friends.
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