|Name:||Matzoh Balls||Contributor:||Gary Wasserman|
|Description:||My Great-Grandmother Ida Karish's Recipe||Posted:||2006-03-26|
|Key words:||passover "chicken soup" matzoh||Category:||Soups|
|Ingredients:||2 eggs, separated
1 tablespoon fat (Nyafat or chicken shmaltz)
1/3 c matzoh meal
1/8 tsp nutmeg
1/4 tsp salt
1/4 tsp fresh ground black pepper
fresh finely chopped parsley to taste
|Preparation:||Beat the yolks with fat until creamy.
Beat the whites until stiff.
Fold whites and yolks together.
Gently fold and sift in the dry ingredients.
Chill in the refrigerator at least one hour (covered).
Wet hands and form balls from batter. They will expand so don't make them too big. An inch or inch and a half across is fine. A single recipe makes about six 2" matzoh balls.
In a large pot of boiling water (salt optional) add the matzoh balls. Cook covered (don't peek) for 25 to 30 minutes.
Remove with slotted spoon and cool in one layer in a pyrex dish.
Store in refrigerator in glass.
Combine with soup when heating to serve.
|Notes:||Do not cover the matzoh balls with foil at any time.
Ideally double recipe to make 12 2" matzoh balls (cooked).
These taste best in a good chicken stock in which carrots, celery, and parsnips have been cooked to a soft consistancy.