[Mezzaluna]

Kuan, I use Manischewitz because I can always find it. I've been making them since I was about ten years old, and that's the only brand I've ever used. I have no idea if one brand of matzo meal would be better than another, given that matzo is just flour and water- unless they use egg matzo to make it, which I have yet to find.

Suzanne- I can't believe there's anything you'd be afraid to cook! Come on over to my house and we can make a pot of them together.

[MarkV]

TOTAL DISASTER

Followed the matzo ball recipe to the letter. I used the Manischewitz. Rested it in the fridge for 23 minutes. (Box says only 15 minutes). The batter was so fluid I couldn't form balls. I tried dropping spoonfuls of it into the simmering chicken stock hoping I would at least get some clumps, but the batter was so loose I ended up with matzo mash soup. I don't know what the seltzer is for.....the LAST thing this recipe needs is more fluid. I'm going to try this again with more matzo meal and no seltzer.

What a waste of my homemade stock.

Mark

[Mezzaluna]

OOh... it wasn't even good for a clarifying raft!?

Did you use the mix or the plain matzo meal? I'm guessing you used Chrose's recipe. If it's that loose, just add more matzo meal. Let it sit if you need to, but it should be okay if it's still pretty cold. Was the soup just simmering or more at a boil?

I also find that egg size has an effect. I use jumbos at home; since I didn't learn with measurements, I go for the appearance of thick oatmeal or Malto-Meal.

The Mezzaluna Matzo Ball Academy is now accepting students. Travel expenses are not included, but tuition is free.

[MarkV]

I used the mix.

[Mezzaluna]

Mark, I have no idea why it flopped. Give my recipe a try, but don't waste your good stock on the effort- use soup base.... just in case.

[chrose]

Mark,
I just checked and yes I still have a box of matzoh ball mix in the cabinet. It said to use 2 eggs, 2T oil and the mix, that's it. No other liquids hmm.... Mix the eggs and the oil, and then the contents of "the packet". The "packet" felt like a 1/2 cup or so. Stir with a fork and let sit in the fridge for 15 minutes. Use wet hands to form small balls. Cook it in the boiling water and then add it to the soup.
This should change things. I guess the liquid works better if you make the recipe with the same eggs and oil, add the club soda and bump up the matzoh meal to 1 cup. Or reduce the oil to 1T and add 1-2 T Club Soda (or fine, water)
If you're still ot happy, here's a link to pick and choose from.
http://www.jewish-food.org/recipes/pmaindex.htm

[MarkV]

Chrose:

Yes, the packets are a half cup each. I measure everything exactly the first time I'm doing a recipe. Your recipe is what's on the box plus the soda. Ya know, I made the box recipe years ago, (sans seltzer) and even then I have a vague recollection of it being on the watery side. When I have some time I'm going to re-tool this bad boy.

Mark

[viralmd]

NO! No lead sinker matzoh balls!

Do NOT use matzoh meal!!!!

My grandmother made matzoh balls so light that you had to climb onto a ladder to eat them.

I have to find the recipe, but she soaked matzohs in water, squeezed them dry, used egg, parsely, salt, etc. Rolled into balls smaller than a golf ball, left in the fridge with just wax paper and then, into the soup. DIVINE!!!!

[MarkV]

OK I re-tooled.

1 cup matzo meal
4 eggs + 1 egg yolk
2 tablespoons vegetable oil
1 teaspoon kosher salt

Mix and rest 1 hour. Simmer in chicken broth.

I had tasty, firm, matzo balls.

However, I want richer balls. (No comments please ) So I'm going to try it again with a higher ratio of yolks. I'll keep you posted.

And I don't care if they sink like the Titanic.

Mark

[Mezzaluna]

Mark, call me if you can get them to sink! My lifelong quest is for heavy matzo balls, more like the bready knoedl, but I've never been able to with my mom's recipe- even leaving the lid off!

What a problem to have, eh?

[larissa]

One of my favorite soups. I don't follow specifics, but just make basic old fashioned soup with homeade broth and fresh ingredients.

Matzo balls: I like to add a blend of fried (in healthy vegetable oil) chopped shiitake mushrooms, onions, and garlic to the matzo ball mix. I skip using chicken fat and use Smart Balance butter instead. A dash of sea salt and fresh ground pepper seems to be enough. The rest is a matter of following the instructions on the box of grain.

Broth: I make the broth the day before, with a skinned, whole Kosher chicken, sea salt and a variety of pepper corns, bay leaves, carrots, celery, parsley, and onion. No need to chop them too much and make them look nice, because they come out the next day, along with the fat that I skim off the top. Remove chicken and let cool after overnight refrigeration.

Add new fresh sliced carrots, celery, onion, parsely, and your choice of favorite seasonings to broth. More cooked mushrooms for real mushroom lovers is optional. Cook vegetables in broth until ready. Add chicken meat and matzo balls.

It's that simple, but very delicious and healthy. I'm not a pro, but this seems to work out fine if you want a healthy and nourishing chicken matzo ball soup.

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Originally Posted by kuan

I need a "gold standard" recipe for Matzo Balls. Please include technique tips and emphasize key steps (what little) if possible.

I know I can count on you folks.

Thanks a bunch!

[merrydeath]

Eek! I'm very surprised to hear people craving heavy/sinking Matzo Balls! That's always how I know my recipe has failed I'm Jewish and grew up in NY, and all of my relatives craved the light fluffy kind.

[AprilB]

Use soda water for the balls. Light and fluffy. I simmer in chicken stock, but that's just me. I like the extra chickeny flavor.