No one really agrees what the texture of a matzo ball should be. Some people like them ‘heavy’ (and hard) while others like them very light. This recipe easily is modified according to preference. For heavier matzo balls use one egg, for very light matzo balls use three eggs, and for ‘hard’ (firm might be a better word) do not separate the eggs and use only one.
The secret to making a light matzo ball seems to be in separating the eggs, whipping the egg whites and in using chicken fat…although margarine can be substituted for the fat.
This recipe, which is fail proof, is considered to be just the right texture for everyone who has been at our table. It has some body to it, yet is light, and retains its shape.
Serves 8…averaging two per person.
1 cup matzo meal
1 teaspoon salt
1 cup boiling water
a dash pepper and nutmeg
2 tablespoons chicken fat
½ teaspoon minced parsley
2 eggs separated
Pour boiling water over matzo meal, stir until water is absorbed; add fat, then egg yolks and seasonings. Mix well.& Beat egg whites until stiff and add to mixture. Chill mixture for at least 15 minutes.
Making the matzo balls is messy. Wet hands and shape into balls…about 1 inch in diameter…they swell when cooked. Or, use a small spring action ice cream scoop. If you are not particular about shape, drop from a teaspoon.
Cook in salted, boiling water for about 20 minutes. You might need to cook in batches if your pan is not large enough to handle all of the mixture. If your soup is ready to go, transfer immediately to the soup until ready to serve. Matzo balls can stay in the soup 4-5 hours.
(Matzo balls can be cooked directly in boiling soup, but the soup will not be clear. Flakes of the dough will break off during cooking and cloud your soup.)
Matzo balls freeze very well…either alone or in the soup.
Carol M. Portman