Ingredients
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-
1
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4
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1
-
4
-
2
-
-
4
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-
-
-
-
-
-
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
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1
Done
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Follow These Instructions Carefully. |
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2
Done
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Measure and Mix Dry Ingredients Into a Bowl. |
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3
Done
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Individually Break the Eggs Into a Clear Glass, Discarding Any With Blood Spots, and Then Pour Into a Second Bowl. |
|
4
Done
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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. |
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5
Done
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Pour Egg Mixture Into the Dry Mixture and Gently Mix With the Fork. |
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6
Done
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Do not Over Mix. |
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7
Done
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Treat It Like a Muffin Mixture; If You Over Mix They Will Be Tough. |
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8
Done
|
Place in the Fridge For 1 Hour. |
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9
Done
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Bring a Large Pot of Water to a Rolling Boil on the Stove. |
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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. |
