Matzoh Balls
Source: Recipe from Renée Adler Ascher’s kitchen (Judy Lane’s Grandmother Tillie’s recipe) Year: 2002 Sept. revisions
R.A.’s Comments: These are heavenly, light as a feather. I refer to them as “floaters” VS sinkers. Families have preferences. This is ours by way of a dear, dear friend.

Ingredients:
(For 8 - 10, makes 20 medium size)(1 1/2 times the recipe, enough for 12 to 14)
1 1/2 cups Matzoh meal + 1 Tbs. 2 1/4 cup s Matzoh meal plus 1 1/2 Tbs.
8 Tbs. Chicken fat (1/2 cup)12 Tbs. Chicken fat (3/4 cup)
8 Tbs. Chicken stock (1/2 cup)12 Tbs. Chicken stock (3/4 cup)
6 eggs separated at room temp. 9 large eggs separated at room temp.
2 tsp. salt 3 tsp. salt
Scant 1/2 tsp. pepper1/2 + tsp. pepper


Equipment: 2 large mixing bowls, Electric hand or stand mixer, 1 or 2 large pots, a small ice cream scooper with a scraper works wonders for shaping the matzoh balls
RA Notes: You may substitute some canola oil for some of the chicken fat if cholesterol is a worry

Instructions:
Beat egg yokes with whisk, add stock, salt, pepper, and chicken fat (melted, but cool). (I use a Kitchenaid electric mixer, but a hand mixer will work for the single recipe
Add the matzoh meal 1/4-cup at a time and blend thoroughly. Note: mixture will be somewhat dry and difficult to mix. An electric mixer helps.
Beat egg whites almost stiff but still glossy and not dry. Fold 1/4 of the whites into matzoh mixture to soften the mass. This will be difficult to do because of the stiffness of the matzoh mixture unless using an electric stand mixer. Then gently fold in the rest of the whites two to three stages
Cover and refrigerate for at least one hour, two is better.
Meanwhile, put one or two large pot of water up to boil.
Using an ice cream scoop or with oiled hands, roll 1 Tbs. of mixture into sphere shape. These will expand quite a bit, so don’t make them too big. Note: The mixture will be soft, but if it is very loose.
Drop into boiling water as you go. If using one pot, cook in batches making sure not to over crowd pot or the matzoh balls will not expand properly and will be hard inside. I put 20 at a time in both my 13 and 16 Qt. stockpots.
When water returns to a boil, cover boil for 25 minutes then reduce heat slightly [medium high] and keep at a boil for 40 minutes.
Remove with slotted spoon to a large bowl of ice water. Cool.
Store in water until ready to use. Refrigerate for longer storage (up to 3 days).
Drain well on kitchen towels or a few thicknesses of paper toweling; add to chicken soup to heat thoroughly.

Notes on freezing:
Matzoh balls can be made ahead of time and frozen in water. Just remove from freezer in enough time to defrost. In a pinch, you may microwave carefully to aid in defrosting. Drain well before adding to soup to reheat.


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