Matzoh Balls for Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 Eggs Pinch of Salt 7 large tbsp. Schmalts (veggie, chicken, or duck) 28 tbsp. hot water* 370 g matzoh meal or cracker crushed
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Directions: |
Directions:Whip eggs until light and fluffy - add pinch of salt during whipping. Add schmaltz. Using a tablespoon, counting to 28, add hot water by lightly pouring water over spoon. Add a dash of cinnamon (optional). Add the matzoh meal - not quite the whole 370 g. Thinner consistency makes the dumplings lighter.
Set the mixture aside for several hours until thickened.
Dampen hands with water and form ball (about ping pong ball size). Place in boiling, salted water until they float. Cook 20 minutes.
At this point they can be cooled or frozen. When chicken soup is ready, place matzoh balls into the soup and gently heat through. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:45 minutes plus resting time |
Personal
Notes: |
Personal
Notes: This recipe is from Diane Bravo-Chakim in Cape Town, South Africa. Measurements are not entirely accurate since the making of kosher matzoh balls is a learned art.
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