Fluffy Matzah Balls Recipes

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FLUFFY MATZAH BALLS

If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.

Provided by Joan Nathan

Categories     Passover     Spring     Kosher

Yield Yield: about 12 large, soft matzah balls

Number Of Ingredients 6



Fluffy Matzah Balls image

Steps:

  • 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
  • 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
  • 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
  • Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.

4 large eggs
2 tablespoons chicken fat or vegetable oil
1/4 cup seltzer, club soda, or chicken broth
1 cup matzah meal
Salt and freshly ground pepper to taste
N/A freshly ground black pepper

MATZO BALLS

Provided by Ina Garten

Time 55m

Yield 18 to 20 matzo balls

Number Of Ingredients 6



Matzo Balls image

Steps:

  • Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
  • Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

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.

Provided by Yosef Vernon

Categories     Clear Soup

Time 50m

Yield 18-24 Matzo Balls

Number Of Ingredients 12



Kosher Perfect Matzo Balls image

Steps:

  • Follow these instructions carefully.
  • Measure and mix dry ingredients into a bowl.
  • Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
  • 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.
  • Pour egg mixture into the dry mixture and gently mix with the fork.
  • DO NOT OVER MIX.
  • Treat it like a muffin mixture; if you over mix they will be tough.
  • Place in the fridge for 1 hour.
  • Bring a large pot of water to a rolling boil on the stove.
  • After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
  • 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.
  • DO NOT STIR AT ANY TIME.
  • 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.

1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
2 teaspoons baking powder
4 tablespoons water or 4 tablespoons broth
baking powder (delete for firm matzo balls)
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1/2 teaspoon pepper (optional)

FLUFFY MATZO BALLS

A fairly simple matzo ball recipe, but very good. If you don't have chicken fat, you can use a neutral oil, but it will really lack flavor.

Provided by DrGaellon

Categories     European

Time 2h10m

Yield 12 matzo balls, 6 serving(s)

Number Of Ingredients 5



Fluffy Matzo Balls image

Steps:

  • Beat the egg whites to soft peaks. Set aside.
  • Beat the egg yolks. Add chicken fat, salt and pepper, and beat well. Set aside.
  • Fold matzo meal into egg whites gently, preserving as much air as possible. Fold egg yolk mixture into batter, still preserving as much air as possible. Refrigerate batter 30-60 minutes.
  • Bring a large pot of water to a boil. Add a generous amount of salt (more than you would use for pasta). Using wet hands, divide batter into 12 portions and form each into a rough ball. Drop into pot.
  • When all 12 balls are in the pot, and the water has returned to the boil, cover, reduce heat and simmer 30 minutes, turning matzo balls over in the water once. Turn off heat and allow to remain in the hot water for 60 minutes more. Serve in hot soup (or refrigerate up to 2 days, reheating in the soup before serving).

7 large eggs or 6 jumbo eggs, separated
2 tablespoons chicken fat
kosher salt
fresh ground black pepper
1 cup matzo meal

BEST MATZAH BALLS

These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.

Provided by Weekend Cook

Categories     Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 7



Best Matzah Balls image

Steps:

  • Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
  • Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

Nutrition Facts : Calories 105.8 calories, Carbohydrate 10.2 g, Cholesterol 46.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 98.5 mg, Sugar 0.3 g

4 eggs
6 tablespoons olive oil
⅓ cup club soda
2 tablespoons club soda
½ teaspoon salt
1 ½ cups matzo meal, or more as needed
4 quarts water

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Top Asked Questions

How do you make fluffy matzo balls at home?
These matzo balls are light and fluffy just like what you get out of the box and are as easy to make. In a large mixing bowl, add matzo meal, baking powder, salt, garlic powder, and onion powder. Whisk to combine. Add eggs, water, and schmaltz or oil. Mix with a fork until combined. Chill for 20 minutes.
How to make matzah meal?
Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours. 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls. 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water.
How long to cook Matzo Ball dough?
Directions. Cover and refrigerate for 30 minutes. Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
How to make the best matzo ball soup?
In a large mixing bowl, add matzo meal, baking powder, salt, garlic powder, and onion powder. Whisk to combine. Add eggs, water, and schmaltz or oil. Mix with a fork until combined. Chill for 20 minutes. Fill a wide pot with water or stock and bring to a boil. With wet hands, take some of the mix and mold it into the size of a ping-pong ball.

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