Katie’s Matzo Balls

This recipe is taken from Passover Seders Made Simple by Zell Shulman.  Thanks for sharing, Katie!

Ingredients:Matzo Meal3browneggs

  • 3 Large Eggs (separated)
  • 1/4 teaspoon salt
  • pinch of ground white pepper
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup Matzo Meal

Preparation:

1. In medium bowl, combine the egg yolks, salt, pepper and cinnamon.

2. Beat egg whites until they hold soft peaks. Fold them gently into the egg yolk mixture.

3. Gently fold in the matzo meal 1/4 cup at a time; it should be absorbed but still hold air and not become think like paste. You may not need the entire 3/4 cup; it all depends on the size of the yolks. Cover and refrigerate for 15 minutes.

4. Partially fill a large pot with water and bring to a boil. Remove the matzo ball mixture from the refrigerator. Moisten your hands with cold water, then take 1/4 to 1/2 cup of the mixture into your wet hands. Form it into a ball and drop it in to the boiling water. When all the matzo balls are in the pot, reduce heat to low and simmer, covered, for about 45 minutes.

5. Remove the matzo balls with a slotted spoon to a large bowl. When cool, add them to your soup. Simmer in the soup for 15 minutes before serving.

*Note: Matzo ball mixture can be made 1 or 2 days ahead and kept in the refrigerator.

matzohballs

I doubled the recipe without any problems. The key to light fluffy matzo balls is the egg whites! Its taken me a few years and a TON of egg whites to be able to get them right! I had never made meringues before so I had very little experience with how temperamental egg whites can be!

Hope you enjoy!

~Katie

The Soup~~~~~~~~~~

You can use them in pretty much any soup you would like. Typically its a chicken soup. Last year I used them in a simple vegetable broth that was really tasty. Below is the recipe from the same recipe book!

  • 2 large russet potatoes, scrubbed but not peeled
  • 1 rib celery
  • 4 medium carrots, sliced
  • 2 parsnips, sliced
  • 3 onions, quartered
  • 1/4 cup chopped fresh parsley
  • 1 bay leaf
  • 16 black peppercorns
  • 1 teaspoon salt
  • 10 cups water

1. place all ingredients in a large stockpot, cover and bring to a boil over high heat. Reduce the heat and simmer for at least 2 hours or until potatoes are soft when pierced with a the tip of a knife.

2. Strain the stock through a colander lined with cheesecloth. Press liquid from the vegetables and discard. Refrigerated for up to 4 days or freeze for up to 3 months.

From what I have read they are basically a substitute for noodles or dumplings since you can not use typical flour/leavening during passover! They are funny little things!

~Katie

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