This is based on the recipe on the box, but with added notes that are important if you don’t want any weird or unpleasant surprises.
The chicken soup is phenomenal and actually tastes like chicken. It isn’t just another “boil the chicken” recipe.
|1 1/2||Tablespoons||Kosher Salt|
|1/2||Cup||Melted Chicken Fat (schmaltz) or vegetable oil. Schmaltz is better! If you don’t have any schmaltz, you can actually buy it in the store in a little frozen tub. Who knew?|
What do do it you’re out of Matzoh Meal
|1/2||Cup||Finely Chopped Parsley|
- Mix all the wet ingredients, and add the dry ingredients and the parsley (optional). Stir with a wooden spoon – not a whisk – until just mixed.
If it’s too thick, add a little water to thin it out. The batter should be like pancake batter, not oatmeal.
Even though the balls get boiled, the outside is waterproof , so dry batter will give dry, rubbery balls.
- If you over-mix it, the Matzo Balls will be tough and chewy. This is why you need to use a spoon, not a whisk, and mix it as little as possible.
On the other hand, some people love dense, chewy matzoh balls because it’s “The way mom made them.”
- Cover and place in refrigerator for several hours or overnight. This is important. If the batter isn’t fully hydrated, the balls will be “grainy”
- When you’re ready to cook, fill a large pot about half-way with water and generously salt the water. Mix the water and taste it. It should be about as salty as the ocean. Bring to a boil.
- Wet your hands, and gently roll a balls about the size of a ping-pong ball, and gently drop in the water. You can fill the pot top to bottom if you need to. The balls do not all have to be in a single layer on top of the water and a large pasta pot can easily hold 40 balls.
- Don’t re-use the water for a second batch! There is some kind of chemical reaction that will make the second batch of balls look gray with spots (discolored egg). If you need to do more than one batch, you’ll need to boil a second pot of water.
- Cook for about 45 minutes, and serve in warmed Chicken Soup
- Note that they’ll “look done” after about 10 minutes, however it really does take around 45 minutes to cook all the way to the center of the ball. If you cut one open and the center looks yellow and grainy, like the batter, it’s not done yet.
Makes about 24 balls, a smaller than a tennis ball, but bigger than a ping-pong ball.