There can not be a person on this planet who doesn’t like Matzoh Balls, and if there is, I’m not sure I want to meet them! Known in Yiddish as knaidelach, which literally means “dumplings”. They’re super delicious and easy to make.

Inside Matzoh Ball

I acknowledge that there are different preferences. Some people like their knaidelach extremely fluffy, while others prefer stones. My ideal matzoh ball is the way my mom does it: fluffy outside, denser inside. To be honest, I’m not totally sure what causes this variation, but some add baking powder to achieve fluff, while others think ice water does it. This recipe uses neither and they come out wonderful every time. My mom says that using schmaltz will not only make this unhealthier but will also make the balls heavier, so we opt for vegetable oil here (crazy, huh?).

Matzoh Balls Soup 1

Matzoh Balls
Adapted from my mom, you may scale this recipe up or down as necessary.
~makes 8 balls

Ingredients

  • 2 sheets Matzoh
  • 2 Eggs
  • 2 tbsp. + 2 tsp. Vegetable Oil or Schmaltz
  • 1/2 tsp. Table Salt (do not use kosher)

Instructions

Unprocessed Matzoh Homemade Matzoh Meal

1. Break up matzoh by hand into food processor, pulse until pieces are about the size of rice grains. Reserve. Note you should have about 1/2 a cup.

Egg & Matzoh Meal Raw Matzoh Ball Mixture

2. In a medium bowl, beat eggs. Add remaining ingredients and combine well. Cover with plastic wrap and refrigerate at least 45 minutes, longer is okay if necessary.

Rolling Matzoh Ball
Rolled Matzoh Ball Boiling Matzoh Balls

3. In your widest pot, boil plenty of water. When water is at a high boil, remove mixture from fridge. Wet hands with cold water to keep mixture from sticking. Roll 1.5-inch diameter balls and drop into the boiling water. The balls will expand as they cook, so make sure there is plenty of room in the pot. If necessary, cook in batches. When pot is full, cover and cook at a medium heat for 40 minutes.

Cooked Matzoh Balls

4. When done remove directly into soup broth. Or you can cool and refrigerate for later use. If not stored in soup, then store in boiling liquid. Otherwise the matzoh ball will harden and be inedible.

Matzoh Balls

If you’re looking for alternative methods for eating these treats, I’ll share my two, non-soup methods. First, you can slice the balls into 3/4-inch slices and fry in schmaltz or vegetable oil. Eat on matzoh or by itself. Second, you can prepare a thick sauce of chicken bouillon, corn starch and hot water. The consistency should be very thick, something like Chinese lobster sauce. Heat the matzoh ball in water, drain thoroughly, and coat heavily with the sauce. Yum!

Matzoh Ball Soup with Dill
posted by Lon at 01:38 PM Filed under Jewish, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.