Comments on: Matzo Balls

By: Leora

Leora — Sun, 25 Jan 2009 21:59:16 +0000

Helene, thanks for commenting. I like the parsley (and I remember a joint effort of my husband and I making the balls before kids with parsley), but my kids would balk at it. Sigh.

By: Helene Rock

Helene Rock — Sun, 25 Jan 2009 21:39:08 +0000

I often add a little manually grated onion and freshly-snipped parsley into my matzo meal batter before I chill it. And I always add pepper in addition to salt. I like my matzo balls to have some flavor!

By: KCC: The Green Edition « Ilana-Davita

KCC: The Green Edition « Ilana-Davita — Sat, 24 Jan 2009 23:54:03 +0000

[...] wouldn’t be complete with some traditional Jewish recipes so Leora shares her recipe for matzo balls while I have added my favorite recipe for [...]

By: Leora

Leora — Mon, 12 Jan 2009 02:34:35 +0000

I cook the matzo balls in salted water
It actually said to do this on the package, but that seemed like too much trouble. My soup cooks all afternoon on Fridays. I sometimes add some new dill or parsley in right before I wrap it or put it on the blech, so at least something is fresh.

By: Klara

Klara — Sun, 11 Jan 2009 22:33:43 +0000

I never heard about the seltzer – tho did hear of it for pie crust. I usually put in some of the chicken soup (ok, sometimes it’s not chicken soup, just a kind of mock chicken soup, with lots of root vegetables, parsley root, celery root, carrots, onions, kohlrabi, sweet potatoes, turnips) but it’s all based on when I did do it with chicken soup (and I have made it often in the past).

I think our moms would be proud of us just using our senses – in every sense of the word.

a trick I sometimes do is make the balls and put them on a plate so I can put them all in the boiling liquid almost at the same time. Important to remember to turn down the flame and just simmer them. Also I cook the matzo balls in salted water rather than in the soup – so that I don’t cook the soup away. And I definitely water my hands so they don’t stick to the matzo mixture.

By: Lorri

Lorri — Thu, 08 Jan 2009 16:25:14 +0000

I never moisten my hands with cold water. And, I measure the same way you do, not by a strict recipe, but do have a recipe from a box of matzo meal, in case anyone ever asks.

No extra tricks here, just a little extra dribble of seltzer.

By: Mrs. S.

Mrs. S. — Thu, 08 Jan 2009 14:11:10 +0000

My maternal grandmother a”h used to put a bit of gribenes (the chicken “rendering”) inside each matzah ball. In her later years, when gribenes was no longer considered to be healthy, she would use fried onions instead.
Yum!

By: Ilana-Davita

Ilana-Davita — Thu, 08 Jan 2009 13:29:07 +0000

Thanks a lot Leora. I can’t wait to try them!
Looking forward to reading what other people suggest.