ISO: ISO recipe/technique for making fluffy matzoh balls for my chicken noodle soup.

In Search Of:
L

lisainla

Well-known member
There is a wonderful deli that makes the very best matzoh balls for their soup - huge and fluffy, about the size of a baseball.

I would love to make some at home, since the deli is about an hour away from my house and I don't get to visit it often.

Thanks!

 
Where in Los Angeles are you? I can't imagine you'd be more than 10 minutes away from a deli!

Maybe you need to find (wait for it. . . ) a "new deli". Ahem.

 
Matzoh balls-I add about 1/8 teaspoon of Baking powder to the recipe on the box of meal

 
Lisa, I've always had fluffy & light matzo balls, by following the>>>>

recipe on the box of matzo meal. BTW, I use club soda & it works!! Also, for the purists, out there, chicken noodle soup WITH matzo balls is a redundancy.. smileys/smile.gif, It's usually either one or the other!

 
Also, Lisa, don;t try & make them tooooo big, cause if they are

light & fluffy, you may have them falling apart,on you, as they cook.

 
I buy the mix for matzoh balls, but use chicken fat instead of oil, and ice cold sparkling water >>>

they really get to be very light and fluffy. Also, chilling the batter for 30 minutes is really important too. When I use a generous teaspoon of batter, it's amazing how large they puff up to - not quite softball sized, more like a valencia orange size...

 
RECIPE: Matza Balls or Soup Dumplings (Knaidlach)

MATZA BALLS OR SOUP DUMPLINGS (KNAIDLACH)

These are usually served in a clear broth, but can be used as a side dish with meats or fish. The version given here results in either a fluffy dumpling (made with soda water) or a firm, chewy one (made with broth). There may also be some disagreements between families as to whether the ideal knaidle should be like a cloud (made with soda water) or like a golf ball (made with broth). Depends on what is traditional in your family. This recipe can be easily increased.

4 well beaten eggs
4 Tablespoons melted fat
1/4 cup chicken broth or vegetable broth OR soda water
2 tsp. Salt

1 cup Matza Meal *
2 Tbsp. chopped fresh parsley OR 2 tsp. dried parsley
Grated Ginger and/or chopped bitter almonds (optional) to taste

In a mixing bowl combine and beat till fluffy the eggs, fat, chicken stock or vegetable stock or soda water and salt. Fold in the Matza Meal, parsley and ginger.

Cover and refrigerate the mixture for 1 hour. Stir, then shape with moistened hands into 8 large (or 16 small) balls or oval shapes, using a rounded Tbsp. of mixture, or less if you like them small.

Drop into boiling salted water. Cover and simmer 45 minutes. Remove with slotted spoon and transfer to soup.

NOTES:

*While Matza Meal resembles other dried crumbs, many use it year around for its special quality of swelling as it on absorbs moisture.

To increase fiber content, use whole wheat, or wheat bran Matza, finely crushed.

If you are not fussy about clouded chicken soup, cook Knaidlach directly in soup.

To Life!

 
Groan - I'm in the South Bay area, and haven't yet found a great

deli. When I worked up on the Westside, it was deli heaven! I was sorta near Katella Deli yesterday in Los Alamitos, and they have wonderful soup, so I got my fix. smileys/smile.gif

Do you know of any good delis in South Bay/Torrance area?

 
Thanks, Moyn. I also thought the noodles + matzoh was redundant

but what do I know? smileys/wink.gif

I'm definitely not going to do the baseball size - but how about golf balls? Too small?

 
I always render my own chicken fat. I think the one sold in the (m)

grocery stores has a funny taste. If I don't have
enough to render after cleaning the chicken, I freeze what I do have until I have more. I also use the skin of the chicken when rendering. I cut up the fat and skin in pieces, put into a pot and let it melt until there is very little left to melt. Then I cut up a medium size onion in slices and cook till golden brown. This really flavors the fat nicely. Drain and put into jar and put into fridge. I then freeze the "grebinies" (sp) and use them when I make chopped liver.

 
When I make the chicken broth, I save the fat, especially when I chill it down>>>

and collect all the fat from the top. then I have a nice little pot I keep in the freezer. I know it's not good for you, because it's a saturated fat and all that, but it does taste great! especially if you are making chicken liver pate too.. mmm, now I'm hungry! LOL

 
Somewhere in the middle would be my choice! Let us know... BTW,

I use chicken fat also. I save the fat, in the freezer, each time I clean a chick, and, once a year, I render the fat.... usually around holiday time. It keeps a very long time, usally til the following year at the same holiday. Great for flavoring chopped liver, chopped eggs, even some noodle dishes.

 
Oh I love Canter's! I have an appointment in the Fairfax area on Monday >>>

and you've just helped me decide where to eat lunch. Thanks!

 
You must log in or register to reply here.
Back
Top