Best 2 Fluffy Matzo Balls Recipes
Fluffy matzo balls, a classic Jewish dish, are a delightful treat that can be enjoyed in soups, stews, and even as a side dish. The key to a perfect matzo ball is its texture – it should be light and fluffy, with a slightly chewy center. Achieving this delicate texture takes some practice, but with the right ingredients and techniques, you can create matzo balls that will impress your family and friends.
Here are our top 2 tried and tested recipes!
FLUFFY MATZO BALLS
I've taken tips from many recipes and tried them all. I finally came up with a recipe for fluffy matzo balls. My family loves these and I'm sure you will too! Can be used for soup or as a side dish with meat. If you are making these for soup, add immediately to your soup, but do not cook these with your soup mixture as they will make the soup cloudy.
Provided by robinraz
Categories Side Dish
Time 3h35m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk eggs, chicken broth, olive oil, parsley, salt, and pepper together in a large bowl. Fold in matzo meal until thoroughly mixed.
- Cover and refrigerate until matzo mixture softens into a soft dough, 3 hours to overnight.
- Roll matzo mixture gently into 12 golf-sized balls, moistening hands if dough is too sticky.
- Bring a large pot of salted water to a boil. Add matzo balls; cover and cook until tender, about 20 minutes.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 18.5 g, Cholesterol 124.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 322.8 mg, Sugar 0.7 g
FLUFFY MATZO BALLS
A fairly simple matzo ball recipe, but very good. If you don't have chicken fat, you can use a neutral oil, but it will really lack flavor.
Provided by DrGaellon
Categories European
Time 2h10m
Yield 12 matzo balls, 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat the egg whites to soft peaks. Set aside.
- Beat the egg yolks. Add chicken fat, salt and pepper, and beat well. Set aside.
- Fold matzo meal into egg whites gently, preserving as much air as possible. Fold egg yolk mixture into batter, still preserving as much air as possible. Refrigerate batter 30-60 minutes.
- Bring a large pot of water to a boil. Add a generous amount of salt (more than you would use for pasta). Using wet hands, divide batter into 12 portions and form each into a rough ball. Drop into pot.
- When all 12 balls are in the pot, and the water has returned to the boil, cover, reduce heat and simmer 30 minutes, turning matzo balls over in the water once. Turn off heat and allow to remain in the hot water for 60 minutes more. Serve in hot soup (or refrigerate up to 2 days, reheating in the soup before serving).
Tips:
- Use cold or ice water for the matzo meal. This will help the matzo balls stay light and fluffy.
- Beat the egg whites separately until stiff peaks form. This will also help the matzo balls stay light and airy.
- Do not overmix the batter. Overmixing will make the matzo balls tough.
- Bring the soup to a boil before adding the matzo balls. This will help the matzo balls cook evenly.
- Reduce the heat to a simmer after adding the matzo balls. This will help the matzo balls cook through without breaking apart.
- Cook the matzo balls for 20-30 minutes, or until they are cooked through. You can check if they are done by inserting a toothpick into the center of a matzo ball. If the toothpick comes out clean, the matzo ball is done.
- Serve the matzo balls immediately, or store them in the refrigerator for up to 3 days.
Conclusion:
Matzo balls are a delicious and traditional Jewish dish that can be enjoyed by people of all ages. They are easy to make and can be served in a variety of soups. With a few simple tips, you can make perfect matzo balls every time.
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