Ingredients
-
-
1
-
4
-
1
-
4
-
2
-
-
4
-
-
-
1
-
1
-
1
-
1
-
1/2
Directions
Kosher Perfect Matzo Balls, OK, OK, I know; your bubbie made the perfect matzo balls But they are finicky little rascals that are made a 1000 different ways and everyones bubbies always made them best What I want to share here is the simplest, no nonsence methode of the creation of soft and/or firm matzo balls; for just like white and dark meat people, there are soft and firm matzo ball people , Matzo ball, This recipe is absolutely perfect I have always been searching for a soft and fluffy ball and this is it I add ground chicken, some chopped dill and parsley and a bit of baking soda(to soften the chicken, to the mix
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Steps
|
1
Done
|
Follow These Instructions Carefully. |
|
2
Done
|
Measure and Mix Dry Ingredients Into a Bowl. |
|
3
Done
|
Individually Break the Eggs Into a Clear Glass, Discarding Any With Blood Spots, and Then Pour Into a Second Bowl. |
|
4
Done
|
Add Oil or Schmaltz (and Water or Broth For Firm Matzo Balls) to the Eggs and Stir Gently With a Fork Until the Yolks Are Broken and the Oil Just Mixed. |
|
5
Done
|
Pour Egg Mixture Into the Dry Mixture and Gently Mix With the Fork. |
|
6
Done
|
Do not Over Mix. |
|
7
Done
|
Treat It Like a Muffin Mixture; If You Over Mix They Will Be Tough. |
|
8
Done
|
Place in the Fridge For 1 Hour. |
|
9
Done
|
Bring a Large Pot of Water to a Rolling Boil on the Stove. |
|
10
Done
|
After Matzo Ball Mix Has Set, Gently Remove Teaspoon Fulls of the Batter and Roll Into 1-2" Balls and Drop Into the Water. |
|
11
Done
|
When All the Balls Are in the Water Leave It to Boil Until All the Balls Float to the Top, Then Lower the Temperature to a Rolling Simmer For 40 Minutes and Your Matzo Balls Will Be Ready. |
|
12
Done
|
Do not Stir at Any Time. |
|
13
Done
|
the Matzo Balls May Be Removed from the Water With a Slotted Spoon and Served in Soup, With a Stew, as a Side Dish With Gravy or Placed on a Cookie Sheet and Frozen Covered For a Later Use. |
