- 2 eggs
- 1.5 Tbsps cold water, seltzer/soda water, or cold broth
- 2 Tbsps oil or chicken fat (you could scrape it off the top of cold soup if you make it a day ahead)
- 1/2 cup matzoh meal
- 1/2 tsp salt
- pinch of pepper
- wide pot with top and minimum 5 inches of broth
Directions:
- Beat together with a fork eggs, oil, liquid.
- Mix in matzoh meal, salt, and pepper.
- Refrigerate for about an hour. The matzoh meal needs time to absorb the liquid and chill well.
- Bring broth the a boil.
- Wet hands with cold water and form small balls.
- Simmer covered 20-35 minutes.
For matzoh ball tips and soup recipe see How to make great Chicken Soup.
You can make matzoh meal in your food processor from machine or hand-made shmura matzoh, or you can buy it plain or seasoned in little packets made by Manishevitz, Osem, etc. How do you like your matzoh balls? Firm or fluffy? Small or soft-ball sized?
Please comment with your maztoh ball memories!
For more on making broth, see
How to make great Chicken Soup
Stock Pile - or - What I Learned from My Snails.
Either me or my 19 year old son make them. We like the really hard matzoh balls, although we also like my MIL's soft ones.
ReplyDeleteWe like 'em soft and fluffy. I'm super impressed that your kitchen is already kosher for pesach. Yikes. What am I doing on the computer? I better get moving on my Pesach prep.
ReplyDeleteHa ha! No. We're kashering Motzei Shabbat. But the bedrooms and basically all the other rooms are cleaned, which is way ahead of schedule for us. We don't eat gebrochs on Pesach. Making stock/broth is just my usual activity what I get my hands on a leftover chicken carcas or bones.
ReplyDeleteWhole wheat and fluffy. Seltzer keeps them fluffy--or in a pinch, I use baking powder.
ReplyDeleteHowever! Upon making aliyah I found that it's impossible to find whole wheat matzomeal in Jerusalem. I'm hoping that I can find some for Pesach and stock up, as the health food store already ran out.
Barring that, I might borrow a food processor at the end of chag and grind up whatever's left of the matzot.
I forgot; I did use seltzer and they still came out rock hard. I think my fluffier ones have come from home ground matzoh meal. With a good food processor you can get it very fine. With courser crumbles matzoh, let it stay in the fridge more than 20 minutes.
ReplyDelete