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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Matzo Balls Recipe

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This recipe for Matzo Balls is from Mom's Favorites, with Love, 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:  
Streit's Matzo Ball & Soup Mix (contains 2 packages, use 1)
2 eggs
1/8 c. oil
1/8 c. schmaltz
2½ qt. homemade chicken stock
Directions:
Directions:
These make floaters, not sinkers...

Prepare the matzo balls according to the package directions, except trade schmaltz for half of the oil. Allow the schmaltz to warm to room temperature so it mixes in more easily.

Let stand about 1 hour in refrigerator.

Form into balls about the size of walnuts. Do not overhandle the matzo mixture.

Bring homemade chicken stock to a rolling boil. Drop in matzo balls. Do not overcrowd them. (They need room to double in size.) Reduce the heat to a simmer and allow to cook, covered, for about 1 hour. They need time to get fluffy. Besides, you can't really overcook a matzo ball. Keep the lid on!

To check for doneness, take one matzo ball out and slice it in half to check doneness. It should be uniformly fluffy throughout. If the center seems denser than the outer part, cook them longer.

If you want to freeze them, do so before cooking. Place on a parchment-lined baking sheet, well spread out. Freeze for 30 minutes. Once fully frozen, remove them from baking sheet and put them in a freezer ziplock bag. Make sure to remove all air from the bag. Use a straw to suck out the excess air to make them extra airtight. They can be frozen for up to 4 months.
Personal Notes:
Personal Notes:
If anyone asks whose recipe it is, you can absolutely say it belonged to your mother... but please bypass the detail about using the mix!

 

 

 

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