kosher perfect matzo balls
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KOSHER PERFECT MATZO BALLS
I know; your bubbie made the perfect matzo balls. But they are finicky little rascals that are made a 1000 different ways and everyones bubbies always made them best. What I want to share here is the simplest, no nonsence methode of the creation of soft and/or firm matzo balls; for just like white and dark meat people, there are soft and firm matzo ball people
Ingredients
- 1cup matzo meal
- 4large eggs
- 1teaspoon kosher salt
- 4tablespoons oil or 4 tablespoons melted schmaltz (fat)
- 2teaspoons baking powder
- 4tablespoons water or 4 tablespoons broth
- baking powder (delete for firm matzo balls)
- 1teaspoon onion powder (optional)
- 1teaspoon garlic powder (optional)
- 1tablespoon dried parsley (optional)
- 1teaspoon dill weed (optional)
- 1⁄2teaspoon pepper (optional)
Direction
- 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.