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2 cups matzo meal (2-1/4 cups if you like them very firm)
[Archivist's Note: This recipe goes with Chicken Soup, Penny's (click here for recipe).]
The manner in which you make the matzo balls will determine whether they are dense or light.
For Dense and Coarse Balls:
For Firm Balls:
For Light Balls:
For Light as a Feather Balls:
Bring the chicken soup to a simmer.
Using damp hands, shape the matzo mixture into balls about 1-1/4" in diameter. Drop each as it is made into the soup. Use a light touch for lighter balls, and pack them a little more firmly if you like dense ones. For the lightest balls, drop the dough by rounded tablespoonful instead of making balls.
Cook, covered, for 45 minutes. Or, refrigerate the matzo balls in the broth overnight.
Poster's Notes:
Posted by Penny Eisenberg
Nutritional Info Per Serving: N/A
8 large eggs at room temperature
1/2 cup chicken stock (click here for recipe) at room temperature
1-3/4 tsp. salt
pepper to taste
1/2 cup oil
Lightly whisk together the eggs, salt, oil, and chicken stock. Stir in the matzo meal all at once. Cover the bowl with plastic wrap and refrigerate 30 to 60 minutes.
Lightly whisk together the eggs, salt, oil, and chicken stock. Stir in the matzo meal (using 1/4 cup more), all at once. Cover with plastic wrap and refrigerate 4 to 8 hours.
Lightly whisk together the eggs, salt, and oil. Whisk in the matzo meal a little at a time. Stir in the chicken stock. Cover with plastic wrap and refrigerate 4 to 8 hours.
Substitute seltzer for the chicken stock, and add 1/4 tsp. more salt to the batter. Follow the directions for light balls above.
Some people like matzo balls that are lead sinkers; others like them light as a feather. With slight variations in the recipe, you can produce the exact kind that you like. The trick is in the method of mixing them. The matzo balls I like least are those made by following the recipe on the back of the matzo meal box that says to just mix all of the ingredients together. This makes for a matzo ball that is tough and coarse. I like my matzo balls on the heavy side, but for those that like them lighter, here's a recipe that will suit all tastes.