Food

March 25, 2009

RECIPE: The Fluffiest Matzah Balls

By Judy Zeidler

Tweet

Share

The Fluffiest Matzah Balls
(Click here for the full article)

I’ve been tweaking this matzah ball recipe over the years, and I’m now satisfied that it produces the lightest matzah balls you’ve ever tasted. If you don’t want to take the time to make them, boil some Passover noodles and add to the soup instead.

3 eggs, separated

About 1/2 cup water or chicken stock

1 to 1 1/2 cups matzah meal

1/8 teaspoon salt

Pinch freshly ground black pepper

Place egg yolks in a measuring cup and add enough water or chicken stock to fill one cup. Beat with a fork until well blended. Set aside.

In a large bowl, using an electric mixer, beat egg whites until they form stiff peaks; do not overbeat. In a small bowl, combine matzah meal with salt and pepper. With a rubber spatula, gently fold the yolk mixture alternately with the matzah mixture into beaten egg whites. Use only enough matzah to make a light, soft dough. Season with additional salt and pepper to taste. Cover and let firm up for five minutes.

Bring soup to a slow boil and using a large spoon, gently drop in matzah balls. Cover, reduce heat to low and simmer for about 10 minutes (do not uncover during this cooking time).

Makes 12 servings.

A version of this article appeared in print.

---

Post your comment below!

Click here to return to the homepage.

COMMENTS

We welcome your feedback. Comments may not exceed 700 characters.

Privacy Policy

Your information will not be shared or sold without your consent. Get all the details.

Terms of Service

JewishJournal.com has rules for its commenting community.Get all the details.

Post a Comment

Name:
Email:

Type the word you see below:

Comment:

Remember my personal information

Notify me of follow-up comments?