thanks, these are all good things to know, i really think this is on our
project list, Lee
"Janet Wilder" > wrote in message
eb.com...
> There is no such thing as "matzo ball soup" It is chicken broth with matzo
> meal dumplings.
>
> Never cook matzo balls in the soup.*
>
> I use rendered chicken fat** for my matzo balls, too. The trick is to
> refrigerate the mixture for at least 45 minutes. Most times I make the
> mixture a day ahead and keep it in the fridge until ready to use.
>
> They should be rolled into golf ball size or smaller, with wet hands and
> put into rapidly boiling water which has a little salt in it. Be very
> gentle with the matzo balls. Just get them round and don't handle the
> mixture too much.
>
> When all the balls are in the pot, lower the heat to a slow boil, cover
> and cook undisturbed for 45 minutes.
>
> While the matzo balls are cooking, heat your soup/broth to luke warm. When
> the matzo balls are done, remove them one at a time with a slotted spoon
> and put them into the soup. Continue to heat the soup to desired serving
> temp.
>
> The colder the matzo meal mix and the length of slow boiling the matzo
> balls are what makes for fluffy matzo balls.
>
> The recipe on the matzo meal box is just fine. I add white pepper and a
> tiny pinch of freshly grated nutmeg to mine.
>
> Now you know the secrets of the Harlingen, TX "Matzo Ball Queen" who has
> been feeding them to 80+ congregants every year at our communal seder. :-)
>
> *The fat in the matzo balls cooks out during the cooking process and that
> will make your soup greasy. You can see it in the water.
>
> **To make chicken fat, save the fat from around the cavity of a whole
> chicken or from the skin of chicken breasts. Just freeze it in a baggie.
> It keeps forever. Keep adding more fat clumps and fatty skin to the
> baggie and refreeze.
>
> When you have about half a pound, let it thaw slightly and cut it into
> small pieces. (partially frozen fat cuts better)
>
> Place the pieces (skins also good) into a small, heavy sauce pan. Add a
> tablespoon of water and heat until the pieces of skin floating on the top
> (cracklings or gribbeness) start to turn golden and the fat is rendered
> into liquid. Add a tablespoon of finely chopped onion and continue to cook
> until the onion starts to brown. Remove from the heat and strain the fat
> into a heatproof glass measuring cup. Wren cool, you can transfer it to
> refrigerator container. It will keep in the fridge for eternity.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.