Recipe for Matzah Balls

Great for Passover and all year round!

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Pareve
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matzah ball soup

Reprinted with permission from Jewish Family & Life!

Sinkers or floaters? That was the question always asked of Grandma Minnie's kneidels [matzah balls] at the first seder for Passover. Would her always delicious matzah balls sink to the bottom of her wonderfully rich chicken soup, or would they float delicately over the surface. The answer to the question was never certain; some years they sank with a slightly chewy texture and other years they floated with a melt-in-your-mouth lightness. What causes the difference? It comes from the ratio of eggs to matzah meal and the amount of air whipped into the eggs. Too much oil added to the mix will make them sink, as will removing the cover while they cook.

We've also got more varieties, like these matzah balls with fresh herbs and spices, healthy matzah balls with no fat or cholesterol, potato matzah balls, ones that are especially light and fluffy, and yet another approach that's sure to please your taste buds.<<< Less

Ingredients



4 jumbo egg yolks
1 teaspoon salt
pinch cayenne pepper
1 teaspoon parsley
1 tablespoon grated onion
2 tablespoons vegetable oil (or melted chicken fat, if desired)
1/2 teaspoon pareve chicken soup mix (optional)
4 jumbo egg whites, beaten stiffly
3/4 cup matzah meal

Yield:

Makes 20

Prep:

Cook:

Total:

Categories: Soup, Ashkenazi, Classics, Holidays, Pesach

Directions

Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.

Bring a very large pot of water to a rolling boil. Add about 1 teaspoon of salt to the water.

With well oiled hands, make small balls about 3/4 inch in diameter. Drop them into the boiling water. Cover the pot tightly and boil for about 30-40 minutes. Don't peek!!

Matzah Ball Hints


* Use well oiled or wet hands to form the balls. This (usually) ensures a matzah ball with a definite shape that doesn't fall apart.

* Unless otherwise stated, cover the matzah balls as they simmer. DON'T PEEK! Somehow, peeking causes the matzah balls to fall.

* Add some of your favorite herbs or spices to any of these recipes. Some common additions are cayenne pepper, parsley, chopped chives, grated onion, grated garlic, and ground ginger. These all add a delicious flavor to your matzah balls.

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Joni Schockett

Joni Schockett is a freelance food writer.