These matzoh balls go with this chicken soup. Both the balls and the soup are phenomenal!. The matzoh balls are just the right amount of chewy and fluffy and the soup actually tastes like chicken!
|1/2||Cup||Melted Chicken Fat (schmaltz). Use the schmaltz! If you don’t have any, you can actually buy it in the store in a little frozen tub. Who knew?|
- Mix all the wet ingredients, and add the dry ingredients. 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.
- 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. They expand while cooking, so a ping-pong size ball will be about the size of a plum when it’s done cooking.
- 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.
Weight Watcher’s® PointsPlus®: 3 points/ball