Matzo Balls

Matzah balls are more traditionally known as Knaydelach (Yiddish for dumplings). Matzah balls can be very soft and light or firm and heavy. They are sometimes described as “floaters or sinkers.”  Matzah ball soup is commonly served at the Passover seder, but is also eaten all year round.

2 tsp. vegetable oil
2 large eggs, slightly beaten
½ cup Matzo Meal (KP)
1 tsp. salt
2 Tbsps. soup stock or water
Blend vegetable oil and eggs together. Mix matzo meal and salt together.
Add matzo meal mixture to eggs  and oil mixture; blend well.
Cover mixing  bowl and place in refrigerator for 15 minutes.
While mixture is thickening, get a two or three quart pot and f
ill it with 1 ½ quarts of water.  Bring to a brisk boil. Reduce the flame
(or temperature for electric stove). As you make the 1 inch
in diameter balls from the refrigerator mixture, drop them one at a time
in the slightly boiling water.
Cover pot and cook for 30-40 minutes. When done, let cool and place
them in room temperature soup.
Prior to serving, simmer matzo balls in the soup for about 5 minutes.
                         (With Schmaltz)
  6 eggs, separated
1 cup matzo meal
1 tsp. salt 
2 Tbsps. melted schmaltz
1/8 tsp. pepper
Beat egg whites until stiff. Beat egg yolks until light. Add salt, pepper,
and melted schmaltz to beaten yolks;  fold into egg whites. F
old in matzo meal one spoonful at a time. Refrigerate for at least 1 hour.
Wet the hands and form mixture into balls the size of a walnut.
Drop into rapidly boiling water or soup.  Reduce heat and cook slowly,
covered for about 30 minutes. Serves 12.




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