Saturday, March 27, 2010

Matzoh Ball Perfection

Matzoh Balls are a staple in Jewish cuisine. We typically make gallons of it once a year during Passover. I must say we do make a mean matzoh ball at Elegant Affairs. Below is a recipe that is a combination of our recipe and the recipe of my dear friend's grandmother. Follow the directions carefully because they can be a bit temperamental. Let me inspire you to cook and serve the best matzoh balls ever!!!!


1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil
2 teaspoons baking powder
4 tablespoons chicken stock
11/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dill weed
1/2 teaspoon pepper

2 large cans chicken stock
2 carrots diced
2 celery stalks diced
1 large onion dinced


Place all dry ingredients into a bowl.
In a separate bowl break eggs and add the oil and stock.
Gently mix with a fork until the yolks are broken.
Pour egg mixture into the dry mixture and gently mix with the fork. ( DO NOT OVER MIX, JUST COMBINE)
Place in the fridge and let it sit for 1 hour.

Place a soup pot on the heat, place a tablespoon of oil or so in the bottom of the pot. Add diced onion,celery, and carrots. Once the onion is translucent add and fill pot with 2 parts chicken stock add a 1 part water and bring it to a boil.

Take batter out of fridge and gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.

Remove from pot gently, one at a time with slotted spoon. Place in soup and serve

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