Does anyone know how to make this?!
how to make matzoh balls!?
I need to learn this and soon
thanksWww@FoodAQ@Com
I need to learn this and soon
thanksWww@FoodAQ@Com
Answers:
Ingredients
For soft matzo balls
1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil or melted schmaltz (fat)
2 teaspoons baking powder
For firm matzo balls the above plus
4 tablespoons water or broth
baking powder (delete for firm matzo balls)
Optional Ingredients --- all some or none
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1/2 teaspoon pepper (optional)
Directions
1Follow these instructions carefully!.
2Measure and mix dry ingredients into a bowl!.
3Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl!.
4Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed!.
5Pour egg mixture into the dry mixture and gently mix with the fork!.
6DO NOT OVER MIX!.
7Treat it like a muffin mixture; if you over mix they will be tough!.
8Place in the fridge for 1 hour!.
9Bring a large pot of water to a rolling boil on the stove!.
10After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water!.
11When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready!.
12DO NOT STIR AT ANY TIME!.
13The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use!.
Voila!!!
Enjoy!!!Www@FoodAQ@Com
For soft matzo balls
1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil or melted schmaltz (fat)
2 teaspoons baking powder
For firm matzo balls the above plus
4 tablespoons water or broth
baking powder (delete for firm matzo balls)
Optional Ingredients --- all some or none
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1/2 teaspoon pepper (optional)
Directions
1Follow these instructions carefully!.
2Measure and mix dry ingredients into a bowl!.
3Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl!.
4Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed!.
5Pour egg mixture into the dry mixture and gently mix with the fork!.
6DO NOT OVER MIX!.
7Treat it like a muffin mixture; if you over mix they will be tough!.
8Place in the fridge for 1 hour!.
9Bring a large pot of water to a rolling boil on the stove!.
10After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water!.
11When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready!.
12DO NOT STIR AT ANY TIME!.
13The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use!.
Voila!!!
Enjoy!!!Www@FoodAQ@Com
Ground Peppers
Salt
6 tbsp!. schmaltz (chicken fat)
1 c!. matzoh meal
1/2 cup seltzer
5-6 quarts water
4 eggs
Beat the eggs slightly to combine whites and yolks!.
Stir in the seltzer, salt, pepper and schmaltz!.
Add the matzoh meal gradually, stirring until ingredients are completely combined!.
Cover and refrigerate for an hour!.
Fill a large stockpot with water and bring to a boil!.
Moisten your palms and make balls using about 2 tbsp!. batter for each!.
Cook matzoh balls covered in the pot for 1/2 hour!.Www@FoodAQ@Com
Salt
6 tbsp!. schmaltz (chicken fat)
1 c!. matzoh meal
1/2 cup seltzer
5-6 quarts water
4 eggs
Beat the eggs slightly to combine whites and yolks!.
Stir in the seltzer, salt, pepper and schmaltz!.
Add the matzoh meal gradually, stirring until ingredients are completely combined!.
Cover and refrigerate for an hour!.
Fill a large stockpot with water and bring to a boil!.
Moisten your palms and make balls using about 2 tbsp!. batter for each!.
Cook matzoh balls covered in the pot for 1/2 hour!.Www@FoodAQ@Com
Chicken Soup with Matzo Balls
1 huge stock pot
2 whole chickens cut in parts (discard innards), rinsed
(this is the key to a very rich color and flavor, you need all the parts)
1 lb bunch carrots peeled and trimmed
1 bunch celery washed and trimmed
2 large parsnips peeled and trimmed
1 bunch dill rinsed
1 bunch parsley rinsed
Tie up the fresh herbs in cheesecloth with kitchen twine!. Put all the ingredients in the pot and cover with water to about 2 inches from the top of the pot!. Bring to a boil!. Skim the nasty stuff off the top of the water, get as much as you can!. When the volume of "scum" subsides, reduce heat to a mild simmer for 3-4 hours!. Occasionally stir to keep things moving!. Then remove from heat and allow to sit for about 20 minutes!. Remove the meat and vegetables--use the boiled chicken for another meal, and slice the carrots to float back in the soup!. Discard everything else!. I then put 2 layers of cheesecloth in a strainer placed over another large pot!. This way all the yucky stuff at the bottom is kept out of the golden magical stock!. Pour the hot soup slowly through the strainer into the new pot!. Let the soup cool completely!. You can put this in plastic containers (not filled completely) to freeze or refrigerate!. Note that there will be a layer of fat that rises to the top when it's chilled!. You can remove this before reheating the soup and use as shortening or discard!.
Matzo Balls
4 eggs separated
1 tablespoon chicken fat (kosher margarine will do)
? cup ice cold seltzer
1 ? cups matzo meal
? teaspoon salt
Separate eggs while cold but let whites come to room temp!. Beat egg whites until stiff!. Add yolks, then salt and seltzer!. Slow down beater and gradually add in matzo meal!. When well mixed, ad fat!. Refrigerate 3-4 hours!. Boil 3 quarts of water and salt well!. Fill a bowl with water and ice cubes!. Wet your hands in the ice water and then take batter to form the matzo ball!. Should be just smaller than a golf ball!. Drop into the water!. Continue till all batter is used, dipping your hands in the ice water after every other ball!. (This is suffering to be sure, but it’s a tried and true trick!.) Cover loosely and boil about 35 minutes!. All balls will be floating so occasionally stir to move them around!. If they need to wait a bit before service, drain well and put in a bowl loosely covered with plastic!.
** I usually reserve some of the shredded chicken and the sliced carrots to serve with the soup as well as some finely chopped parsley to sprinkle over!. Put the matzo balls, chicken, carrots into a bowl!. Ladle over the soup and sprinkle with parsleyWww@FoodAQ@Com
1 huge stock pot
2 whole chickens cut in parts (discard innards), rinsed
(this is the key to a very rich color and flavor, you need all the parts)
1 lb bunch carrots peeled and trimmed
1 bunch celery washed and trimmed
2 large parsnips peeled and trimmed
1 bunch dill rinsed
1 bunch parsley rinsed
Tie up the fresh herbs in cheesecloth with kitchen twine!. Put all the ingredients in the pot and cover with water to about 2 inches from the top of the pot!. Bring to a boil!. Skim the nasty stuff off the top of the water, get as much as you can!. When the volume of "scum" subsides, reduce heat to a mild simmer for 3-4 hours!. Occasionally stir to keep things moving!. Then remove from heat and allow to sit for about 20 minutes!. Remove the meat and vegetables--use the boiled chicken for another meal, and slice the carrots to float back in the soup!. Discard everything else!. I then put 2 layers of cheesecloth in a strainer placed over another large pot!. This way all the yucky stuff at the bottom is kept out of the golden magical stock!. Pour the hot soup slowly through the strainer into the new pot!. Let the soup cool completely!. You can put this in plastic containers (not filled completely) to freeze or refrigerate!. Note that there will be a layer of fat that rises to the top when it's chilled!. You can remove this before reheating the soup and use as shortening or discard!.
Matzo Balls
4 eggs separated
1 tablespoon chicken fat (kosher margarine will do)
? cup ice cold seltzer
1 ? cups matzo meal
? teaspoon salt
Separate eggs while cold but let whites come to room temp!. Beat egg whites until stiff!. Add yolks, then salt and seltzer!. Slow down beater and gradually add in matzo meal!. When well mixed, ad fat!. Refrigerate 3-4 hours!. Boil 3 quarts of water and salt well!. Fill a bowl with water and ice cubes!. Wet your hands in the ice water and then take batter to form the matzo ball!. Should be just smaller than a golf ball!. Drop into the water!. Continue till all batter is used, dipping your hands in the ice water after every other ball!. (This is suffering to be sure, but it’s a tried and true trick!.) Cover loosely and boil about 35 minutes!. All balls will be floating so occasionally stir to move them around!. If they need to wait a bit before service, drain well and put in a bowl loosely covered with plastic!.
** I usually reserve some of the shredded chicken and the sliced carrots to serve with the soup as well as some finely chopped parsley to sprinkle over!. Put the matzo balls, chicken, carrots into a bowl!. Ladle over the soup and sprinkle with parsleyWww@FoodAQ@Com
Ideally, the dish is best with homemade chicken soup!. I keep the matzo ball mixture in the fridge longer, as we like them firmer!.
Soup
4 large eggs, seperated
1/4 cup chicken fat, melted
12 cups chicken stock
1 teaspoon coarse or Kosher salt
fresh ground pepper, to taste
Matzo Balls
1 cup matzo meal
1/2 cup fresh parsley, chopped
SOUP:
Reserve 1/2 cup of stock for matzo balls!. Place 12 cups of chicken stock in a stock pot or similar!. Prior to adding matzo balls, bring soup stock to a boil and then simmer!.
MATZO BALLS:
Seperate and place egg yolks in a mixing bowl!. Add fat, 1/2 cup of stock and salt to eggs and whisk together!. Combine matzo meal and parsley with other ingredients in mixing bowl!. Place mixed ingredients into refrigerator to thicken for 20 to 30 minutes!.
Remove from refrigerator and form into small balls that are slightly less than 2 inches in diameter!. Place balls into simmering stock, place cover on pot and allow matzo balls to cook until done in approximately 15 to 20 minutes!. Serve and garnish with bits of parsley!.Www@FoodAQ@Com
Soup
4 large eggs, seperated
1/4 cup chicken fat, melted
12 cups chicken stock
1 teaspoon coarse or Kosher salt
fresh ground pepper, to taste
Matzo Balls
1 cup matzo meal
1/2 cup fresh parsley, chopped
SOUP:
Reserve 1/2 cup of stock for matzo balls!. Place 12 cups of chicken stock in a stock pot or similar!. Prior to adding matzo balls, bring soup stock to a boil and then simmer!.
MATZO BALLS:
Seperate and place egg yolks in a mixing bowl!. Add fat, 1/2 cup of stock and salt to eggs and whisk together!. Combine matzo meal and parsley with other ingredients in mixing bowl!. Place mixed ingredients into refrigerator to thicken for 20 to 30 minutes!.
Remove from refrigerator and form into small balls that are slightly less than 2 inches in diameter!. Place balls into simmering stock, place cover on pot and allow matzo balls to cook until done in approximately 15 to 20 minutes!. Serve and garnish with bits of parsley!.Www@FoodAQ@Com
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I like to go to www!.allrecipes!.com to find all kinds of recipes!. You should be able to find some recipes on there and they will be rated by people who have tried them!.Www@FoodAQ@Com
And, more importantly, is there any other part of the matzoh that you can eat!?Www@FoodAQ@Com
Hi Denise,
Go with AJC's answerWww@FoodAQ@Com
Go with AJC's answerWww@FoodAQ@Com
google please!.Www@FoodAQ@Com