Here is the tale of Golda-Lox and the three dozen Matza Balls. Nice Jewish girl is in charge of making the seder. She makes a batch of matza balls, but they were TOO hard. Nobody really likes very hard matza balls. So, she tries a different recipe. She mixes them, and chills them, and boils them,but this time they came out TOO soft. They just turned to mush!
What to do? Being a crafty girl she adjusts the amount of matza meal, and, lo and behold, her matza balls were JUST RIGHT.
Here is the final very delicious, just perfect matza ball recipe.
Perfect Matzah Balls
(Like in the seder, there is a theme of “fours”)
yeild: about 16
4 Eggs
4 Tablespoons Chicken Fat
3/4 cup Matzah Meal
4 Tablespoons Chicken Soup
1 Tsp. Salt
White Pepper
(chopped parsley or fresh grated ginger if desired)
Beat eggs slightly, stir in chicken fat, gradually add matzah meal.
Stir in the soup. Add salt and pepper to taste.
Cover tightly with plastic wrap, and refrigerate at least 4 hours or up to 24 hours.
Bring large pot of salted water to a REAL boil,
Moisten hands with water, and shape walnut sized balls of the mixture gently, not compressing them too much.
Lower the heat slightly, and drop the balls into the salted, boiling water. I find it easiest to shape them as they go into the pot.
Cover the pot tightly, reduce heat to slow simmer, and cook for 25 minutes. DO NOT REMOVE THE COVER OF THE POT while they are cooking.
Hints and Notes:
As you drop the balls into the boiling water check to be sure that none stuck to the bottom of the pot. Don’t let the water boil too vigorously, or they will fall apart. Swirl a slotted spoon along the bottom.
You can make these with olive oil in the same amounts, they won’t taste as good, but you might live longer. Try making them half chicken fat and half olive oil and see what you think.
When they are done, remove to a plate and cover closely with plastic wrap, to make ahead and store (2 days).
They can stay warm in the salted water for a couple of hours. For longer, drain, and move to storage containers and keep in the refrigerator for 2-3 days
They freeze well.
I like to add a couple tsps finely chopped parsley or dill , but “some people” don’t like the look of the “flecks”.