Recipe for Matzah Balls
Great for Passover and all year round!
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. Reprinted with permission from Jewish Family & Life!
1/2 teaspoon pareve chicken soup mix (optional)
2 tablespoons vegetable oil (or melted chicken fat, if desired)
1 tablespoon grated onion
1 teaspoon parsley
pinch cayenne pepper
1 teaspoon salt
4 jumbo egg yolks
4 jumbo egg whites, beaten stiffly
3/4 cup matzah meal
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!!