A companion post to my chicken soup recipe
I’m going to admit I’m cheating on this one. I never measure when I make matza balls. Too much trouble. I just mix 2-3 eggs, some matza meal, some oil, some seltzer, a touch of salt, a bit of pepper until I get a goopy but not too gluppy mixture. Then I refrigerate for a few hours, take it out when my soup is boiling hot, form the balls quickly and throw ’em in the pot.
Since you probably want measurements, I’m taking them off my box of Streit’s matzah meal:
- 1 cup matzah meal
- 4 large eggs (I don’t usually make this much)
- 1/4 cup oil
- 1/4 cup seltzer
- 1 tsp. salt or to taste
- pinch of ground pepper
Beat eggs. Add oil, salt, pepper. Mix well. Add matzah meal and stir thoroughly. Refrigerate for 1/2 to 1 hour. Bring soup to a boil. Moisten palms with cold water (I’ve never done this: have you?). Form mixture into balls 1″ in diameter. Drop balls into boiling water. When all the balls are in the pot, reduce heat to low. Simmer covered for about 30 minutes.
Tricks: don’t handle the balls much. Do use the seltzer.
Anyone else got any good matza ball tricks? My paternal grandmother’s matza balls supposedly floated out the window. The opposite are some I have tasted from a can that would make great golf balls.
In honor of Ilana-Davita who is hosting the Kosher Cooking Carnival at the end of January