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Old 03-05-2008, 12:36 PM   #11
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My recipe for Matzo balls is a bit different from Charlies. I have to say that these always turn out light as a feather. The big secret is keeping the lid on the pot.

These are my Grandma's recipe. She really could make some Matzo Balls!

Grandma Jacobs Matzo Balls

Makes about 30

3 large eggs, well beaten
1 cup matzo meal
½ cup warm water
¼ cup chicken fat) vegetable oil doesn’t give the right flavor
1 teaspoon sea salt

Stir up the mixture and chill well (overnight or 3 or 4 hours, minimum).

Fill a large stockpot ¾ full of water and put in a whole onion which has been poked through with a knife. Add 1 ½ tablespoons salt. COVER THE POT and bring it to a rolling boil.

Form the matzo balls a little larger than golf balls (they will puff up) and slide them into the covered pot of boiling water, one at a time. VERY IMPORTANT TO KEEP THE LID ON THE POT AT ALL TIMES, even between additions of dumplings. When all the matzo balls have been added to the pot, set the timer for 40 minutes. DO NOT OPEN THE POT DURING THE COOKING PROCESS, OR THE KNAIDLACH WILL BE HARD!

At the end of 40 minutes, remove potf from heat and carefully lift the dumplings from the hot water one at a time (using a slotted spoon). Heat the m in the chicken soup, and serve.
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Old 03-05-2008, 12:40 PM   #12
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Well Charlie, I agree that if they break apart then the soup will be ruined. I have never had them break apart on me though so I always opt for cooking in soup to get the most flavor possible into them.

I actually prefer the denser mazoh balls as opposed to the light airy ones. There is always a big disagreement at our Passover table. We are usually split 50/50 over who likes them dense and who does not. Either way, they are delicious.
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Old 03-05-2008, 12:48 PM   #13
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Interesting to see different takes - but pretty similar in prep. Ideally, you should make a chicken first & use the chicken fat/schmaltz instead of oil. It really does make a difference in taste. My Hungarian grandma made everything from scratch, but in these days of hurry up hurry up - I use oil, but always cook em in the soup - not water.

Chef June, I haven't heard the word Knaidlach in years. Brings back warm memories.
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Old 03-05-2008, 12:48 PM   #14
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Dumplings do the same for expanding too, so I`ll work on That principal and form them accordingly, Cheers.

Paprica is lovely but I think it`s best with Beef IMO, although the Smoked paprica is a pretty good all-rounder, I think the Parsley mentioned is good call, and perhaps Chives and Black pepper would go well with it?

I must say that adding Egg to "dumplings" is a bit strange to me, most of the ones I do are just salt, SRF, suet, herbs/spices and cold water.
so this should be very interesting! but Hey, I made Corn bread for the 1`st time a few months ago based entirely upon a description and it turned out perfectly ;)

as for Religious aspects, I can`t see it being any worse than using cosher salt on pork chops or something?
I`m a Christian and I don`t think I`m bound by such rules, am I?
I don`t pay much attention to things like this and really hope I didn`t offend any jews here?
to me it`s just Food, and a new sort of dumpling to try.

knowing my Luck, it`s probably anti-Christian to Eat cosher stuff?



it`s enough to give you a Headache isn`t it! *sigh*
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Old 03-05-2008, 12:50 PM   #15
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Quote:
Originally Posted by GB View Post
Well Charlie, I agree that if they break apart then the soup will be ruined. I have never had them break apart on me though so I always opt for cooking in soup to get the most flavor possible into them.

I actually prefer the denser mazoh balls as opposed to the light airy ones. There is always a big disagreement at our Passover table. We are usually split 50/50 over who likes them dense and who does not. Either way, they are delicious.
GB, in our family, if the matzo balls are "sinkers," then the maker has failed. Grandma J set the standard.
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Old 03-05-2008, 12:52 PM   #16
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Dumpling here Never sink, so maybe I stand a chance ;)
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Old 03-05-2008, 12:52 PM   #17
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Yep, what GeeBee said. They will plump up. Another thought is to add a bit of (Hungarian) Paprika to the mix. But, try them w/o first & see how you like. You can always tweak/fine tune a recipe to your taste. Enjoy.
*amy,* a good friend of mine grates a little bit of ginger into hers. Interesting, but not enough to get me to make mine that way.
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Old 03-05-2008, 12:55 PM   #18
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isn`t that Chinese Dumplings with the Ginger?

I like them too :)
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Old 03-05-2008, 12:58 PM   #19
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*amy,* a good friend of mine grates a little bit of ginger into hers. Interesting, but not enough to get me to make mine that way.
It's a matter of taste.
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Old 03-05-2008, 01:00 PM   #20
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I hear ya ChefJune. that seems to be the way most people feel too. I don't like them hard as a rock, but I like them with a bit of a bite to them.

LOL YT, there is a world of difference between kosher salt and mazoh balls. Kosher salt is just called that because it is used in the koshering process. It is not a food item that is part of the culture per say the way mazoh balls are. You are right though, it is just food and no one should be offended by you wanting to eat it the way you want. nothing wrong with that at all. I am guessing it will taste great with your soup.

Chive and black pepper would work very well. I love a little dill in my mazoh balls, but that is because it goes so well with the chicken soup. not sure how that would work with ham.
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