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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hilb Family Matzo Balls Recipe

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This recipe for Hilb Family Matzo Balls is from Hunt to Harbor: A Charm City 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:  
1 stick butter, softened
3 eggs, at room temperature
1 teaspoon salt
2 tablespoons dried chives
about 1 1/2 cups Matzo Meal
3 cans beef broth, 1 can chicken broth-
Directions:
Directions:
Put everything in a large bowl. Add matzo last. If it soaks up into the liquid right away then do not use it all. If too liquidy, add extra. You want a dry mix, not watery. The mix should be hard enough that they will stay together but soft enough not to be tough.

Place in the fridge for butter to harden again.

While dough chills, bring broth to rolling boil.

When it does chill (maybe an hour later), take out and roll into a long snake- like roll, about 1 inch thick. Pinch off into balls and roll. Aim for an inch circumference.

Gently place ball into broth. Cook for about 15 mins at medium heat. Turn off and allow to cook about 10-15 minutes. You can check inside of balls at any time after first 15 minutes of cooking and they are done when matzo is soft in the middle and there is no yellow from the egg.
Personal Notes:
Personal Notes:
We make it this way in my family. This is definitely NOT kosher! It is fattening and delicious. My dad says only German Jews made Matzo balls with beef broth. Not sure if that is true, but an interesting tidbit.

 

 

 

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