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Tuesday, April 7, 2009

My Perfect Matzoh Ball

When it comes to matzoh balls I'll take mine neither fluffy nor firm. What I am looking for lies somewhere in between. For too fluffy and they will fall apart, too firm and they will sink. I want lightness with something to bite into...

I also want flavor...

My Perfect Matzoh Ball

6 large eggs
6 tablespoons chicken fat or a combination of chicken fat and olive oil
3/4 cup seltzer
1 1/2 cups + 1 tablespoon, matzoh meal
4-5 tablespoons finely minced parsley
few grinds of nutmeg
1 1/2 teaspoons salt and a few grinds of pepper

1. Beat eggs until fluffy.
2. Add chicken fat and seltzer and beat again.
3. Stir in matzoh meal and parsley, nutmeg, salt, pepper.
4. Allow batter to sit in the refrigerator for an hour or two. It will firm up and be easier to form.
5. Put a large pot of water to boil.
6. With water- moistened hands, form batter into ping-pong size balls.. Gently lower balls into simmering water and cover. Simmer for 30 minutes.

Makes 18-20 matzoh balls. These can be made up to 3 days in advance.

p.s If you have any fresh truffles or truffle essence hanging around, I hear that it makes a great addition to the matzoh ball batter. Trouble is, not sure if truffles are kosher...

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