The above are the directions off the package. I've been making these for years and have come up with a few hints to make these balls light and fluffy as opposed to "cannon balls"! First, use chicken fat and the soup stock for better flavor. Second, let mixture sit in the refrigerator at least 1/2 hour not 15 minutes. Third, wet your hands before forming the mixture into balls (they'll stick less). Fourth and probably most important....let the balls cook in slightly bubbling water (about medium) for the FULL 40 minutes and DO NOT PEEK (keep the lid on the whole time). Be sure and use a large pot so the balls don't crowd and have plenty of room to float to the top. Also, once they are done, immediately transfer them out of the water with a slotted spoon into the room temperature pot of chicken stock. You can leave them in there until you heat up the soup and they will get heated through without overcooking.
Ingredients
- 2 Tbsp vegetable oil (or rendered chicken fat)
- 2 large eggs, slightly beaten
- 1/2 cup matzo meal
- 1 tsp. salt
- 2 Tbsp. soup stock or water
Directions
1. Blend oil (melted chicken fat) and eggs together. Mix matzo meal and salt together in separate bowl. Add matzo meal and salt mixture to egg and oil mixture, blend well.
2. Add soup stock or water and mix until uniform and well blended. Cover mixing bowl and place in refrigerator for 15 minutes.
Cook:
1. Using a two or three quart pot, bring 1 1/2 quarts of water to a brisk boil.
2. Reduce flame and into the slightly boiling water drop balls.
3. Cover pot and cook 30-40 minutes.
Simmer in soup
1. Soup should be at room temperature. Place cooked matzo balls into soup.
2. Simmer for approximately 5 minutes and serve.
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Submitted 6/13/05.
Source: Manischewitz
Submitted By: Roxanne Cancel
roxtone@mauigateway.com
Matzo Balls