I often visit a deli that has fabulous chicken soup with matzo balls.
Are matzo balls hard to make? I thought I could just buy some chicken
soup or make some and make my own matzo balls to add to it. I have no
idea how the matzo comes, in a box perhaps? Any brand that is
considered to be good? Also, anyone has any recipe for the above they
care to share?

Thanks,
Anthony

margaret suran wrote:
> Anthony Ferrante wrote:
>> I often visit a deli that has fabulous chicken soup with matzo balls.
>> Are matzo balls hard to make? I thought I could just buy some chicken
>> soup or make some and make my own matzo balls to add to it. I have no
>> idea how the matzo comes, in a box perhaps? Any brand that is
>> considered to be good? Also, anyone has any recipe for the above they
>> care to share?

> Just buy a box of Matzo Meal and follow the recipe on the box. If you
> have some rendered chicken fat (from making the chicken broth), use it
> for the fat in the recipe. Otherwise just follow the recipe. Good Luck.

Best ever advice. I add some white pepper and a teeny pinch of nutmeg to
mine. The key is to keep the mix in the fridge for as long as possible
and to let the matzo balls cook as per the directions on the box. The
rendered chicken fat is a MUST for me, but if you are making your own
chicken soup, refrigerate it overnight and skim the fat from the top.
That will work, too. You will also have the broth available to add to
the matzo ball mix which works a little better than plain water.


* Exported from MasterCook *

Mom's Secret Recipe Matzoh Balls

Recipe By :Janet Wilder
Serving Size : 8 Preparation Time :0:00
Categories : Passover Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons chicken fat
2 eggs -- lightly beaten
1/2 cup matzoh meal
1 teaspoon salt
1 pinch ground white pepper
1 pinch ground nutmeg
2 tablespoons cold chicken broth or water
5 quarts water
1 tablespoon salt

In a small bowl, mix matzoh meal with salt, pepper and nutmeg. In a
separate bowl, beat eggs with chicken fat using a wire whisk. Add
matzoh meal mixture and whisk until combined. Whisk in cold soup or
water. Place mixture in a covered container and refrigerate for at
least 1 hour. (you can pop it in the freezer for 20 min., but it's not
as good)

Put water into a six-quart enamel pot that has a lid. Add 1 tbsp salt.
Bring to a boil. With wet hands, shape matzoh meal mixture into
walnut-sized balls and carefully drop them into the boiling water. Turn
the heat down to a low boil and cover the pot. Simmer for 45 minutes.

Bring chicken broth to luke warm in another pot. With a slotted spoon,
remove the matzoh balls, allowing the water to drain, and place them in
the warm soup. Heat the soup to serving temperature with the matzoh
balls in it.




Enjoy!!
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Feb 16, 3:42 pm, margaret suran >
wrote:
> Janet Wilder wrote:
> > margaret suran wrote:
> > Enjoy!!
>
> I also like to use Seltzer or Club Soda instead of the water. I find it
> makes a difference, but I have a vivid imagination. )


I used the recipe on the Streit's matzo meal box and boiled them in
fatty homemade chicken broth rather than water. To me, they taste a
little too "wheatey" otherwise.

On Feb 16, 4:35 pm, "
> wrote:
> On Feb 16, 3:42 pm, margaret suran >
> wrote:
>
> > Janet Wilder wrote:
> > > margaret suran wrote:
> > > Enjoy!!
>
> > I also like to use Seltzer or Club Soda instead of the water. I find it
> > makes a difference, but I have a vivid imagination. )
>
> I used the recipe on the Streit's matzo meal box and boiled them in
> fatty homemade chicken broth rather than water. To me, they taste a
> little too "wheatey" otherwise.


BTW: I also added about a TBSP of finely chopped onion to the mix.

margaret suran wrote:
> Janet Wilder wrote:
>> margaret suran wrote:
>
>> Enjoy!!
>
> I also like to use Seltzer or Club Soda instead of the water. I find it
> makes a difference, but I have a vivid imagination. )

Mine come out so light. If I used seltzer they would float away. <VBG>

I make enough soup and matzo balls for 100 people every year for our
Temple's communal seder dinner and have yet to hear a single complaint
so I must be doing things right.

My late mother, did the egg white and seltzer bit and decided mine were
superior to hers so making the matzo balls became my job at family
Passover seders.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sat, 16 Feb 2008 13:53:49 -0500, Anthony Ferrante >
wrote:

>I often visit a deli that has fabulous chicken soup with matzo balls.
>Are matzo balls hard to make? I thought I could just buy some chicken
>soup or make some and make my own matzo balls to add to it. I have no
>idea how the matzo comes, in a box perhaps? Any brand that is
>considered to be good? Also, anyone has any recipe for the above they
>care to share?
>
>Thanks,
>Anthony

First you have to catch a large buck Matzo. the wild ones have a stronger taste than
the ones that are raised comercuially.

They are often found near where the wild Haggis romp.

Larry LaMere wrote:

> On Sat, 16 Feb 2008 13:53:49 -0500, Anthony Ferrante
> > wrote:
>
>>I often visit a deli that has fabulous chicken soup with matzo
>>balls. Are matzo balls hard to make? I thought I could just buy
>>some chicken soup or make some and make my own matzo balls to
>>add to it. I have no idea how the matzo comes, in a box perhaps?
>>Any brand that is considered to be good? Also, anyone has any
>>recipe for the above they care to share?
>>
>>Thanks,
>>Anthony
>
> First you have to catch a large buck Matzo. the wild ones have a
> stronger taste than the ones that are raised comercuially.
>
> They are often found near where the wild Haggis romp.

Just don't forget to get that matzo license and please, for the sake
of future generations, obey the bag limits.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

margaret suran wrote:
> Anthony Ferrante wrote:
>> I often visit a deli that has fabulous chicken soup with matzo balls.
>> Are matzo balls hard to make? I thought I could just buy some chicken
>> soup or make some and make my own matzo balls to add to it. I have no
>> idea how the matzo comes, in a box perhaps? Any brand that is
>> considered to be good? Also, anyone has any recipe for the above they
>> care to share?
>>
>> Thanks,
>> Anthony
>
>
> Just buy a box of Matzo Meal and follow the recipe on the box. If you
> have some rendered chicken fat (from making the chicken broth), use it
> for the fat in the recipe. Otherwise just follow the recipe. Good Luck.

My mom's recipe uses *far* fewer eggs than the recipe on the box (1
egg per cup of matzoh meal as opposed to four pre cup), and we like
that better. And yes, use chicken fat for the fat, and preferably
chicken stock for the water.

Serene