In continuing our "Grandma (Bubby) Sarah Video Series Of Passover Recipes", originally sent to us by Michael Schreiber, (Production Director of tv360.tv, which seems to be a new Internet startup. The videos are served from realmeals.tv, part of tv360.tv, which also owns realhealth.tv which is about healthy lifestyles and living.)we now have the all important Matzah Ball. As I mentioned in my post, The Seder Menu, there is a bit of an argument over whether I should take the time to make Matzah Balls or use a pre-mix. This shows you why you can always make them - with a bit of time and thought.
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- One Cup Matzah Meal
- 4 Eggs
- 3/4 Cup Seltzer
- 1 Teaspoon Chicken Fat
- 1 Teaspoon of Salt
For clear directions see the video.
- Mix the Matzah Meal and eggs together. Mix them well!
- Add the Seltzer (if you choose to use it.)
- Add the chicken fat
- Add the salt
- Mix again WELL!
- Take the mix and cover it with saran (plastic wrap) and put it in the refrigerator for at least 60-120 minutes. This will last for 24 hours (no longer) if you are preparing early.
- Heat up a pot of water.
- Place the mix next to the pot with a bowl of water.
- Dip your hands in the water and make a small ball from the mix. (Keep it small. Matzah Balls expand like blowing up balloons!)
- Dump it in to the boiling water.
- Finish the mix you made and let them cook for 45 minutes to 1 hour on a medium flame.
- Take out and place in soup bowls with the chicken soup.
- (You can refrigerate them as well for 24-48 hours to eat later.)
There is one thing to point out. The following recipe by Bubby Sarah - calls for making the Matzah Balls separately and then putting them together with the soup. Thus she uses "shmaltz" which is "chicken fat" in the Matzah Balls. However, you can easily not use chicken fat, (which in and of itself is a process to make if you don't buy it), and place the Matzah balls directly in the Chicken Soup if you are making them at the same time. This is how I make them. I never make them in separate pot. But be aware you must time yourself correctly so that the Matzah Balls are ready to put in the soup - when the soup has already been cooking for 45-60 minutes. They will get all the chicken fat they need from the soup itself - provided you are making "real" chicken soup (and not the "chemical pre-mix kind. Yuck!). (My recipe for chicken soup will come later). But if you want to eat the Matzah Balls separately this is a great recipe. If you want "parve" matzoh balls - make them in a separate pot and leave out the "chicken fat" - but what you want to do this for is beyond me!