Ingredients 2 egg, separated 1/2 cup matzo meal 1 1/4 teaspoons salt
Instructions Beat the egg whites until stiff. Continue beating while you add gradually the yolks, which have been beaten together, the matzo meal and the salt. Allow this to stand a few minutes. (I suggest a minimum of 15 min.) Form balls and drop into boiling salted water. Cover and cook for 15 min. Remove with a slotted spoon and put in soup.
Description These are the fluffiest matzoh balls ever.
Yield
8
Notes One of my favorite cooking stories is about making matzoh balls. My mother-in-law, who was a marvelous cook, was watching me make the matzoh balls and kept commenting on how I made them compared to the way that she made them. I just kept going and formed the balls and put them in the water to cook. Fifteen minutes later, I lifted the cover of the pot to find one growing mass of matzoh ball. The only way that I could have gotten the solid piece into balls would have been with an ice cream scoop. How embarrassed I was! I had quadrupled the recipe to make enough for the two large groups that were coming for the Passover Seders. I never more than double the recipe after that experience.
The matzo balls can be made in advance. Drain well on a cookie sheet covered with plastic wrap. I have tried other ways and plastic wrap is what works best. When frozen, take them off the sheet and put in a plastic bag and freeze. When put in the soup later, they will puff up even more.
Every person who makes matzo balls claims their recipe is the best. This is pure and simple like our ancestors made and I tell you that these are the best..
Source The Jewish Home Beautiful
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