Kosher Perfect Matzo Balls

Submitted by Feral Grandpa

"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."

 

• Ready In: 50mins
• Ingredients: 12
• Yields: 18-24 Matzo Balls

ingredients

• For soft matzo balls

• 1 cup matzo meal
• 4 large eggs
• 1 teaspoon kosher salt
• 4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
• 2 teaspoons baking powder

• For firm matzo balls the above plus

• 4 tablespoons water or 4 tablespoons broth
• baking powder (delete for firm matzo balls)

• Optional Ingredients --- all some or none

• 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)

directions

1. Follow these instructions carefully.
2. Measure and mix dry ingredients into a bowl.
3. Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
4. 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.
5. Pour egg mixture into the dry mixture and gently mix with the fork.
6. DO NOT OVER MIX.
7. Treat it like a muffin mixture; if you over mix they will be tough.
8. Place in the fridge for 1 hour.
9. Bring a large pot of water to a rolling boil on the stove.
10. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
11. 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.
12. DO NOT STIR AT ANY TIME.
13. 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.

Reviews

[catzmiao]

I have made so many matzo balls in my life it is hilarious. This recipe is my absoluteyl go-to favorite. I have made them soft and firm and I just compromise - 1 tsp baking powder and 2 tsp broth. Btw, my husband's mother might make the single hardest matzo balls in life so I have now been crowned the point person in every holiday to make the soup. Btw, I use this recipe every time. And I am no sloucher, I have cooked in France and here in the US and I am jewish. I give this one a big five stars.

 

[beegeesmusic_7091221]

I never knew there was a scientific method in making matzo balls. My husband grew up with soft ones and we are German; therefore, we like them hard. BTW, for an awesome dish......take your leftover hard matzo balls, slice them in half, and flat-side down slice them like you would an onion. Fry (any oil or butter) them with onion until slightly browned......Ummm, delicious! Unfortunately, we never have enough matzo balls left for frying. Try it, you'll like it.

 

[Jennifer E.]

I have tried several recipes, and this one by far is the best! It's getting a permanent spot in my recipe book! The ones I've made before were always too tough. These are perfectly fluffy and the perfect size! My family gobbled them up!

 

[petrovern]

With respect Ken, baking powder is kosher for Passover with proper kosher certification, and this recipe never claimed to be kosher for Passover anyway so what is your point? This recipe offers choices for different out-comes in method of preparing matzo balls, something that is not on every box of matzo meal ever sold; why the sour grapes? In reference to a question on use of baking powder for Passover Rabbi Soloveichik said: "They're just minerals. What do we care about minerals?" In case you are wondering I am othodox, observant and a mashgiach (kosher supervisor). Try being nice and maybe a little more cautious to read something before you respond to it and maybe have half a clue what you are talking about next time. Have a nice day.

 

[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.