The ultimate lite matza ball - it flies
away.It is from my Aunt Selma and I have been making them for years. Deadly to the health though.
6 large eggs beaten litely.
Add 10 tbs. vegetable shortening. I use margarine.(almost the only time I use margarine but over here we don't
have crisco or other such),
The original recipe calls for Crisco but I am not responsible for the results then!!
12 heaping tbs.matza meal ,
a good amount of chopped parsley, salt &
pepper to taste. (I do it all in food
processor)
Put mixture in frig for at
least 3 hours. Then roll into balls
-your choice of size and cook in
boiling water.
Here is what I consider the secret of the lightness. First of all, you must make the batter in advance and put in refrig. I make it first thing in the morning of pessach and put it in all day.
Secondly, before serving the soup I put a big pot of boiling water on and then put them in the boiling water for a few minutes (maybe 5 )- they rise right up and only then do I transfer them to the hot soup for a few more minutes.
I don't know the science but I think they don't
absorb the fats in the soup to make them heavier.
Or whatever! But those 2 things are essential.
away.It is from my Aunt Selma and I have been making them for years. Deadly to the health though.
6 large eggs beaten litely.
Add 10 tbs. vegetable shortening. I use margarine.(almost the only time I use margarine but over here we don't
have crisco or other such),
The original recipe calls for Crisco but I am not responsible for the results then!!
12 heaping tbs.matza meal ,
a good amount of chopped parsley, salt &
pepper to taste. (I do it all in food
processor)
Put mixture in frig for at
least 3 hours. Then roll into balls
-your choice of size and cook in
boiling water.
Here is what I consider the secret of the lightness. First of all, you must make the batter in advance and put in refrig. I make it first thing in the morning of pessach and put it in all day.
Secondly, before serving the soup I put a big pot of boiling water on and then put them in the boiling water for a few minutes (maybe 5 )- they rise right up and only then do I transfer them to the hot soup for a few more minutes.
I don't know the science but I think they don't
absorb the fats in the soup to make them heavier.
Or whatever! But those 2 things are essential.