RECIPE: REC: Aunt Selma's matza balls

RECIPE:
E

elaineta

Well-known member
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.

Elaine

 
Thank you Elaine!!

My mother-in-law (Mom II) made very light matzo balls (always from a mix - but they were good) where my own mother (Mom I) always makes her own. They are heavy like lead but, perhaps because I grew up w/ them like that - I LOVE them that way. Of course - DH's side of the family prefers them on the lighter side so I'm going w/ your recipe!!

Deb

 
Elaine, do you melt the margarine/crisco before mixing it with the

eggs, or does it just sort of incorporate at room temp if you use the food processor???

 
I don't melt it. I do the eggs a few seconds, then add the margarine for several more and finally ..

the matza meal. Even if you see a bit of marg.
in the batter it doesn't matter it will melt out in the boiling water.

Elaine

 
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