MATZO BALLS THE WAY I MAKE THEM
You want to know how I make matzo balls? I'll tell you. I put
in schmaltz, and I put in matzo meal. How much? For every 2 tablespoons
schmaltz (it shouldn't be melted) I drop in an egg, ½
teaspoon salt, a dash nutmeg, 1 tablespoon minced parsley, and
I cream it together it should be smooth Then I put in matzo meal
until it gets thick but not dry-this is from ¼ to ½
cup. Then I put in the refrigerator for 1 hour. Who has time
to separate eggs and make such a tzimmes out of it? That is for
cooks who cook. From a book. Of course, if you have to cook from
a book .it should be from my book. This makes 8. Serve two matzo
balls per person. Matzo balls are usually served in clear chicken
soup, but they can also be eaten as an accompaniment to a roast
or poultry
MATZO BALLS
6 eggs, separated
l cup matzo meal
1 teaspoon salt
2 tablespoons melted schmaltz
1/8 teaspoon pepper
Beat egg whites until stiff. Beat egg yolks until light Add salt, pepper and melted schmaltz to beaten yolks; fold into egg whites. Fold in matzo meal one spoonful at a time. Refrigerate for at least one hour. Wet the hands and form batter into balls the size of a walnut. Drop into rapidly boiling soup or water. Reduce heat and cook slowly, covered, for about 30 minutes., Serves 12
From LOVE AND KNISHES COOKBOOK
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