Update my dinner status, I'm making this tonight.
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Servings: 16 Matzoh Balls
Total Time (median): tell us
Ingredients
- 4 jumbo or extra-large eggs
- 5 tablespoons schmaltz (*see note), melted then cooled (or clarified butter, or oil)
- 1/2 cup carbonated water (seltzer)
- 2 teaspoon onion, grated (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground white pepper, or to taste
- 2 tablespoon fresh parsley, minced (optional)
- 1 cup matzoh meal
- 6 cup homemade chicken stock or canned low-sodium chicken broth
- 1 pinch saffron, crushed (optional)
Preparation
In a large bowl, beat the eggs. Stir in the carbonated water, onion,salt pepper, parsley and melted chicken fat. While stirring, add the matzoh meal a small amount at a time (if you prefer a heavier matzoh ball, add up to 1/4 cup additional matzoh meal, to taste). The finished product should be a loose batter, similar in consistency to pancake batter. Cover and refrigerate for several hours, or overnight.
Bring a large pot of salted water to a boil. Oil or wet your hands and form small, loose balls of about 1 to 2 tablespoons of the batter. (Do not to press too hard, the matzo balls should be light but should also retain their shape.) Gently drop matzoh balls into boiling water, reduce heat to low, cover pot, and simmer until balls are tender, about 30 to 40 minutes, depending on size. (They are done when they float and look bloated.) Remove matzoh balls with a slotted spoon, and reserve. (The recipe can be made ahead to this point; let stand at room temperature for up to 2 hours or cover and chill up to 1 day.)
Bring broth and a pinch of crushed saffron to a gentel simmer in a deep pot. Add matzo balls, simmer until warmed through, about 10 minutes. Ladle stock, plus 2 to 3 matzoh balls into individual bowls and serve
Makes about 14 to 16 matzoh balls.
* Note: If you don't have your own, schmaltz (chicken fat) can be found at butcher shops or in the meat markets of some large supermarkets.
You can also add some of your favorite herbs or spices. Common additions are cayenne pepper, parsley, chopped chives, grated onion, grated garlic, and ground ginger. These will all add a delicious flavor to your matzoh balls.
