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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Matzoh Balls Recipe

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This recipe for Matzoh Balls is from The Andino / Arellano Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs, separated
1 teaspoon salt
Dash cayenne pepper
2 teaspoons white onion, grated
2 tablespoons unsalted butter, melted or schmaltz if available (rendered chicken fat- check whole foods in deerfield/evanston/northbrook during high holiday time)
3/4 cup matzoh meal
7 cups vegetable stock
Additional stock for serving
Directions:
Directions:
preparation
In a medium bowl, beat the egg whites until they hold stiff peaks; set aside. In a large bowl, whisk together the egg yolks, salt, cayenne pepper, onion, and butter. Fold the egg whites into the egg yolk mixture until just combined. Gently fold in the matzoh meal in several additions. Cover bowl with plastic wrap and refrigerate one hour.
In a large pot, bring the vegetable stock to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4 inch balls. After all the balls are formed, drop them into the boiling stock. Return to a boil, then reduce heat. Cover and simmer for 30 minutes. Remove with a slotted spoon. Serve warm in vegetable stock.

note:
The matzoh balls can be served in the same stock they were cooked in, but the soup will be cloudy. If you do use separate stock for serving, you can cook vegetables such as carrots or parsnips in it and serve them with the soup.
Personal Notes:
Personal Notes:
note:
The matzoh balls can be served in the same stock they were cooked in, but the soup will be cloudy. If you do use separate stock for serving, you can cook vegetables such as carrots or parsnips in it and serve them with the soup.

 

 

 

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