Wednesday, February 25, 2009

Matzoh balls

Matzoh balls
Prep Time: 45 minutes
Cook Time: 45 minutes
Yield: 12 balls

3 eggs
4 T schmaltz or oil
4 T ice cold seltzer water (or cold flat water)
1 C matzoh meal (from box or from matzohs)
1/2 t salt
1/2 t pepper
4 qt chicken broth (store bought, or water with chicken bullion, or just water with 1 t salt)

Separate eggs
Mix all ingredients except egg whites and put into refrigerator
Beat egg whites until peaks form
Retrieve mixture and fold in eggs whites gently
Cover and refrigerate for at least one hour

Matzoh balls expand as they cook, so choose a pot large enough to allow for expansion
Fill pot with broth and bring to a boil
Using 2 soup spoons, form balls gently to 3/4" diameter
Gently drop into boiling broth
Keep flame high because each new ball will cool the pot
Once all the balls are in cover the pot
Once it boils, lower the flame to keep it simmering
Cook for 30 min, or until the largest ball is done
Turn off the flame, keep the pot covered and let it cool for 10 min.

If storing, drain the liquid and store the balls in the refrigerator for up to 4 days

If using immediately, don't use the liquid in the soup
Add the balls to the soup no more than 15 min before serving or else the balls will come apart

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