For more, visit http://theshiksa.com/2012/03/25/floater-matzo-balls/?recipe_print=yes.
Servings: 16-20 matzo balls
Kosher
Key: Meat
Total
Time: 1 Hour 15 Minutes
INGREDIENTS
- 3/4 cup matzo meal
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp white pepper (optional)
- 3 large eggs
- 3 tbsp melted schmaltz (or substitute grapeseed oil)
- 1 tbsp minced fresh dill
- 3-4 quarts soup broth or salted water
- In a small mixing bowl, use a fork to mix together the matzo meal,
baking powder, salt, garlic powder, onion powder, and pepper.
- In another bowl, use another fork to mix together the eggs and
schmaltz.
- Pour egg mixture into the dry ingredients, and add the minced
dill. Mix all ingredients together with a fork till just combined. Do not
overmix.
- Put the bowl of matzo ball mixture into the refrigerator and let
it rest for 45 minutes.
- There are two ways to cook your matzo balls-- in boiling water or
in the soup broth. Cook them in boiling water if you are feeding a large crowd;
the matzo balls will soak up some of the broth, which will make for less servings
of soup. I prefer to cook them straight in the broth so they soak up the
chicken flavor-- you may end up with a little less broth, but your matzo balls
will taste amazing. You can always top the soup off with a little canned or
boxed chicken broth, or water and bouillon, if you need to.
- Bring your 3-4 quarts of soup broth or salted water to a boil over
medium heat.
- While your broth or water is warming, form the chilled matzo ball
mixture into 1 inch balls. Don't overwork the mixture when you roll the balls.
- When your broth or water boils, lower it to an even bubbling
simmer and drop the matzo balls gently into the liquid.
- Cover the pot with a lid and let the balls cook for 35-40 minutes till
fluffy and soft. If you've followed instructions carefully, the balls should be
floating on the surface of the water like billowy clouds of deliciousness.
- Serve two or three matzo balls per bowl with hot chicken soup
ladled over them. If you don't plan on serving the whole pot of soup at one
sitting, make sure you remove the matzo balls from the broth and let them come
to room temperature before storing them in a separate container. If left to sit
in the broth, they'll become mushy.
