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."
 
Kosher Perfect Matzo Balls created by Jonathan Melendez
Ready In:
50mins
Ingredients:
12
Yields:
18-24 Matzo Balls
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ingredients

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directions

  • 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.

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  1. Shelly L.
    Matzo ball
     
  2. Pez M.
    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.
     
  3. Sher S.
    They tasted like scrambled egg on top of a matzoh. The worst thing I have ever made.
     
  4. Mary H.
    Been using the Maneschewitz mix for years. This year I decided to make my own. After one other recipe failure found on another website, I found this one. Absolute perfection. Soft and flavorful, delicious every single time. Thank you, Yosef!
     
  5. Jeff D.
    Perfection. I have always been afraid to make these. My grandmother made them. My wife's grandmother made them. May they both rest in peace. My wife has made them. Always light and flavorful. This time it was my turn. I followed the recipe and was amazed. They floated to the top of the pot immediately. This is the sign of a well made matzoh ball. A floater is the goal. Mine floated and were delicious. Today I am making another batch. We used up the last batch so quickly. Thank you for your awesome recipe.
     

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