WetLeather Recipe Database - food for bikers

Edit Back to main view  

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
ID:761 Updated:2006-04-02 12:26:10
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.
Add parsley.
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.

"WetLeather", "WetLeather.com", "wetleather.com", the "wet rider" symbol of the motorcycle rider under a raining cloud, and the logotype including the wet rider symbol and the stylized representation of the word "WetLeather" are trademarks of Carl Paukstis. The "wet rider" symbol and the logotype are Copyright 1995-2011 Carl Paukstis

Copyright (c) © 1998-2011 by Carl Paukstis for the WetLeather family. All rights reserved.
email address miners use this: uce@ftc.gov