Best 2 Whole Matzo Matzo Balls Recipes

Matzo balls are a classic Jewish comfort food that are typically served in chicken soup. They are made from a mixture of matzo meal, eggs, and water, and they can be cooked in a variety of ways. Whole matzo matzo balls are a variation on the classic matzo ball that uses whole matzo instead of matzo meal. This results in a matzo ball that is more chewy and has a more pronounced matzo flavor. Whole matzo matzo balls can be made in a variety of ways, including boiling, baking, and frying. They can also be served with a variety of toppings, such as gravy, sour cream, or salsa.

Let's cook with our recipes!

WHOLE-WHEAT MATZO BALLS

Whole-Wheat Matzo Balls image

Provided by Joan Nathan

Categories soups and stews, appetizer

Time 55m

Yield About 12 matzo balls

Number Of Ingredients 8

Ingredients

3 large eggs, separated
1/2 cup stock
2 tablespoons canola oil
1/2 teaspoon freshly ground black pepper
Salt
3 or more tablespoons minced fresh dill
1 cup whole-wheat matzo meal, or as needed
2 to 3 quarts vegetable or chicken soup, for serving

Steps:

In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well. Gradually add dill and 1 cup of matzo meal, stirring with a fork.
Whisk egg whites until stiff but not dry. Gently fold into matzo batter. Cover and refrigerate until batter is well chilled, at least 1 hour.
Bring a pot of lightly salted water to a gentle boil. Wet hands with cold water and shape some of batter into a walnut-size ball. Drop it into pot. If it starts to fall apart, add a little more matzo meal to remaining batter. If it holds its shape, roll remaining batter into balls and add to pot.
Simmer matzo balls, covered, for 30 minutes. Meanwhile, heat soup until simmering. When matzo balls are ready, use a slotted spoon to transfer them from water to soup. Serve hot.

Nutrition Facts : @context http, Calories 57, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams

WHOLE MATZO-MATZO BALLS

Whole Matzo-Matzo Balls image

my mother always made this for the 2nd Passover Sedar dinner with roast brisket. I remember the matzo balls as being huge and covered with the brisket gravy. i never asked my mother for the recipe and thought it was gone forever, but i purchased the Holocaust Survivor Cookbook and there was the recipe. My mother always sliced the leftovers and browned them in parve margarine for part of a yummy 3rd day of Passover dinner.

Provided by mandabears

Categories < 4 Hours

Time 1h10m

Yield 15-16 matzo balls

Number Of Ingredients 7

Ingredients

6 whole matzos, broken in half
6 tablespoons parve margarine
1 medium onion, very finely minced (optional at my house)
1 teaspoon salt
1/4 teaspoon ground black pepper
4 large eggs, well beaten
8 tablespoons matzo meal

Steps:

Place matzos in large bowl.
cover with hot water.
Heat margarine in large frying pan.
cook onion until transparent.
Add salt and pepper to onion.
Drain matzo and squeeze out as much water as possible.
Add drained matzo to onion mixture.
Cook for 5 minutes.
Transfer mixture to large bowl and let cool for 15 minutes.
Stir in eggs and several tablespoons matzo meal.
Add more matzo meal as necessary to form mixture into balls.
They should be thick enough to hold their shape, but not "clumpy".
Refrigerate for 1 hour.
Bring salted water to a boil(5-6 quarts).
They will sink to the bottom and then rise as they cook.
Turn heat down, cover pot and let simmer to 20-25 minutes.
Drain well with a slotted spoon.
The lady who posted the recipe suggests serving them in hot chicken soup.

Tips:

Use high-quality matzo meal for the best flavor and texture.
Make sure the matzo meal is finely ground to avoid a gritty texture.
Add a little baking powder to the matzo meal to help the matzo balls rise.
Don't overmix the matzo ball batter, as this can make them tough.
Bring the soup or broth to a gentle simmer before adding the matzo balls.
Cook the matzo balls for about 20 minutes, or until they are cooked through.
Serve the matzo balls immediately, or they will become soggy.

Conclusion:

Matzo balls are a delicious and traditional Jewish food that can be enjoyed by people of all ages. They are a versatile dish that can be served in soup, broth, or gravy. With a few simple tips, you can make perfect matzo balls every time. So next time you're looking for a comforting and delicious meal, give matzo balls a try.

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