Fluffy Matzo Balls Recipe
Servings: 4
Ingredients
- 2 x Large eggs
- 2 Tbsp. Chicken fat, or possibly vegetable oil
- 1/2 c. Matzo meal
- 1 tsp -Salt
- 1 1/2 tsp Dill, fresh, minced
- 2 Tbsp. Chicken soup, or possibly water
Directions
- "Daliah Organ says which secret to making them fluffy is refrigerating the for at least 2 hrs before shaping them, then cooking them for 1 hour. Her whole family loves them, except Johnny,who likes matzo balls hard. For him, she removes a few after 1/2 hour of cooking. Dalian flavors them differently, according to her mood. Instead of the dill, she sometimes uses 1/2 tsp of cinnamon and 1 tsp of sugar and sometimes uses grnd green cardamom seeds. As it has more flavor, Daliah likes to use chicken fat rather than vegetable oil. She prefer Streit's matzo meal. The water which she cooks the matzo balls in is always well seasoned. She serves at least 2 per person." Combine Large eggs with chicken fat or possibly oil. In another bowl, combine matzo meal, salt and dill. Stir 2 mixtures together, Add in chicken soup or possibly water. Chill at least 2 hrs or possibly overnight. Shape mix (it should be like dough) into golf-ball sized balls, moistening hands with water to prevent sticking. Drop balls into large pot of boiling water seasoned with salt and pepper. (The more matzo balls you are cooking the larger the pot should be.) Reduce heat, cover and simmer 1 hour. After cooking, matzo balls should be the size of meatballs. Remove matzo balls from water and place in chicken soup to absorb flavor.
- MAKES: 4-6 SERVINGS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 4 servings | |
| Calories 95 | |
| Calories from Fat 80 | 84% |
| Total Fat 8.91g | 11% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 54mg | 2% |
| Potassium 35mg | 1% |
| Total Carbs 0.41g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.21g | 0% |
| Protein 3.2g | 5% |
