There can not be a person on this planet who doesn’t like Matzoh Balls, and if there is, I’m not sure I want to meet them! Known in Yiddish as knaidelach, which literally means “dumplings”. They’re super delicious and easy to make.
I acknowledge that there are different preferences. Some people like their knaidelach extremely fluffy, while others prefer stones. My ideal matzoh ball is the way my mom does it: fluffy outside, denser inside. To be honest, I’m not totally sure what causes this variation, but some add baking powder to achieve fluff, while others think ice water does it. This recipe uses neither and they come out wonderful every time. My mom says that using schmaltz will not only make this unhealthier but will also make the balls heavier, so we opt for vegetable oil here (crazy, huh?).
Matzoh Balls
Adapted from my mom, you may scale this recipe up or down as necessary.
~makes 8 balls
Ingredients
- 2 sheets Matzoh
- 2 Eggs
- 2 tbsp. + 2 tsp. Vegetable Oil or Schmaltz
- 1/2 tsp. Table Salt (do not use kosher)
Instructions
1. Break up matzoh by hand into food processor, pulse until pieces are about the size of rice grains. Reserve. Note you should have about 1/2 a cup.
2. In a medium bowl, beat eggs. Add remaining ingredients and combine well. Cover with plastic wrap and refrigerate at least 45 minutes, longer is okay if necessary.
3. In your widest pot, boil plenty of water. When water is at a high boil, remove mixture from fridge. Wet hands with cold water to keep mixture from sticking. Roll 1.5-inch diameter balls and drop into the boiling water. The balls will expand as they cook, so make sure there is plenty of room in the pot. If necessary, cook in batches. When pot is full, cover and cook at a medium heat for 40 minutes.
4. When done remove directly into soup broth. Or you can cool and refrigerate for later use. If not stored in soup, then store in boiling liquid. Otherwise the matzoh ball will harden and be inedible.
If you’re looking for alternative methods for eating these treats, I’ll share my two, non-soup methods. First, you can slice the balls into 3/4-inch slices and fry in schmaltz or vegetable oil. Eat on matzoh or by itself. Second, you can prepare a thick sauce of chicken bouillon, corn starch and hot water. The consistency should be very thick, something like Chinese lobster sauce. Heat the matzoh ball in water, drain thoroughly, and coat heavily with the sauce. Yum!
I never had the chance to eat them!
But I know I can buy them or eat them in a Jewish restaurant in Antwerp! I will have to try them before making them! But they look attractive!
My version of Mom’s recipe refrigerates for 2 hours with 45 being the minimum. They come out better if you refrigerate closer to the 2 hrs than to 45 minutes.
Also, some people add seltzer to make fluffier. I call them heretics, but that’s another issue.
oh i have never tried matzoh balls and i had no clue they were dumplings! how cool!
I’ve never tried these before, but I’ve always been curious about them. Thanks for the recipe!
allright, let’s take this up a notch and post a recipe for kreplach.
Had to double check my grandmother’s old handwritten recipe book, but yup, this is the exact same recipe I’ve made for years!
As for those who don’t like matzoh balls, well, let’s just say a lot of people who live in Idaho wrinkle their noses when I mention them….
after making may matzo ball recipes this year, I’ve come to the conclusion that the difference between lead-sinkers and light-as-air fluffy involves cooking time as much as other tricks like using seltzer instead of water or broth. It seems to me that the really heavy matzo balls are just undercooked fluffy ones. The fluffy ones are cooked long enough that they are the same color through to the center. The darker and larger the center – the heavier the matzo ball.
Happy Passover
Carol, is there an optimal size? If you make them too big, will the outside get too mushy by the time the inside cooks through?