'Floater' Matzah Balls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large eggs, beaten
1/4 cup seltzer or water (see note above)
1/4 cup Schmaltz (rendered chicken fat) or neutral oil like vegetable or canola oil (see note above)
1 cup matzo meal
1/8 to 1 teaspoon baking powder (optional; see note above)
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 quarts good-quality homemade chicken stock, divided (or store bought)
Finely diced carrot and celery, for garnish
2 fresh dill sprigs, plus picked fresh dill frinds for garnish
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Directions: |
Directions:In a large mixing bowl, combine eggs with seltzer, and schmaltz or oil. In a small bowl, stir together matzo meal with baking powder (if using), salt, and pepper. Add dry ingredients to wet ingredients and stir to combine thoroughly. Refrigerate uncovered for 30 minutes.
Meanwhile, divide stock evenly between two pots, season both with salt, and bring to a simmer. Add diced carrots and celery and dill sprigs to one pot and simmer until just tender; discard dill sprigs and keep warm.
Using wet hands, and re-wetting hands as necessary, form matzo-ball mixture into 1- to 1 1/2-inch balls, and add to simmering pot of stock that doesn't have the carrots and celery. When all matzo balls are added, cover and simmer until matzo balls are cooked through, 1 hour. Cooked matzo balls can be kept warm in their broth until ready to serve.
Using a slotted spoon, transfer matzo balls to serving bowls (you should have at least 3 per bowl); strain matzo-ball-cooking broth and save for another use. Ladle hot clear broth with carrots and celery into each bowl and garnish with dill springs. Serve. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:25 mins. |
Personal
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Personal
Notes: Enjoy! 😛😋🤗 Inspired by a recipe from Sue Jonassen.
Melissa's Tips pulled from seriouseats.com/Myth Testing: The Secrets of the Best Matzo Balls
"Here's the method breakdown:
Want sinkers? Don't use seltzer or baking powder.
Want floaters with substance? Use seltzer or very little baking powder (between 1/4 and 1/2 teaspoon per cup of matzo meal).
Want lovely, light floaters? Use more baking powder (between 1/2 and 1 teaspoon per cup of matzo meal) or a combination of seltzer with less baking powder (1/4 to 1/2 teaspoon).
Want matzo balls so light you can attach strings and use them as balloons? Fold in stiffly beaten egg white, then also add seltzer and baking powder."
"For our basic matzo-ball ratio, we have one egg, a quarter cup matzo meal, one tablespoon of fat, and one tablespoon of liquid. Exactly what that liquid is, though, is flexible."
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