Matzo Balls, Kneidlach, etc.

[DTBarton]

The Washington Post had a good Matzoh ball article with several recipes in last week's food section. I made the "classic Matzoh balls" last night and they were very good. I couldn't find any commercial schmaltz at local stores, so I just saved the fat and juices from roasting 4 chicken leg quarters and that worked fine.

http://www.washingtonpost.com/wp-dyn/content/story/2010/03/23/ST2010032301648.html

[KatieLoeb]

This year made whole wheat matzoh balls with vegetable stock for our pescetarian seder. They came out great. Used half whole wheat matzoh meal and half regular (I figured this was much like using half whole grain flour when baking bread) and then followed the directions on the box with the addition of club soda rather than the stock. Light and fluffy but a bit more flavorful than usual. Quite delicious!

[DTBarton]

The Washington Post recipe I used also added club soda and I believe it contributed to a very nice, light texture.

[Shel_B]

I like Matzo balls like I like my women -- In all shapes, sizes and colors. Any way I can get them

 

[ProfessionalHobbit]

*casts thread necromancy spell*

 

I made my first batch of matzo balls in 2017.

 

 

 

 

 

 

 

 

 

 

The balls were slightly smaller than a golf ball. They were just right too.

 

Not bad for a goy.

 

 

Bonus pic - the feet went into a batch of chicken broth.

 

 

Chicken soup with matzo balls.

[weedy]

Everything is better with duck fat. 

[ProfessionalHobbit]

On 1/3/2018 at 4:49 PM, weedy said:

Everything is better with duck fat. 

 

That's a great idea and I'll be sure to do that whenever I decide to make matzo balls again since we almost always have a tub of duck fat lying around.

 

This time, though, I used schmaltz. That's the dish of golden liquid next to the bowl of matzo meal in the first pic.

[Shel_B]

On 1/2/2018 at 4:46 PM, ProfessionalHobbit said:

*casts thread necromancy spell*

 

I made my first batch of matzo balls in 2017.

 

(Great pics removed to save space)

 

On 1/2/2018 at 4:46 PM, ProfessionalHobbit said:

 

The balls were slightly smaller than a golf ball. They were just right too.

 

Not bad for a goy.

 

 

 

Your pics look great and have made me curious about your recipe and technique.  Care to share some more information?

[ProfessionalHobbit]

23 hours ago, Shel_B said:

 

 

 

Your pics look great and have made me curious about your recipe and technique.  Care to share some more information?

 

Thanks Shel.

 

It's B's recipe:

 1/4 tsp. freshly grated nutmeg; 2 tsp. salt; 1 cup matzo meal; 4 tbsp. schmaltz; slightly over 1 tbsp. minced Italian parsley; 4 egg yolks; 4 egg whites, beaten until stiff

 

 

Combine the egg yolks with the schmaltz.

 

Beat together until light.

 

Add the salt, nutmeg and parsley.

 

Fold in the egg whites.

Add the matzo meal a few tablespoons at a time. If the mixture seems too dry, moisten with hot water. We ended up not using any water by the way. 
Refrigerate for one hour or more. Then, when you're ready, shape the balls with a spoon and cook in broth. Balls are cooked when they float to the top. Lift out with a slotted spoon and store in water or broth until ready for use.

That recipe above makes 25-30 matzo balls. I like them golf-ball sized or smaller instead of the larger sizes like this one.

 

 

The ball is about 2/3 the size of a coffee mug.