Chuck's Favorite Chewy Matzoh Balls Recipe
Recipe Ingredients
1 cup unsalted matzoh
1 tsp salt, scant
3 tsp salt, for cooking water
3 pinches ground ginger
2 pinches ground nutmeg
1 pinch ground allspice
1 tiny pinch cinnamon
4 eggs
4 tsp schmaltz
1 (rendered chicken fat
1 or melted clarified butter)
1 warmed to liquify
Recipe Preparation
: Mix together the matzoh meal, 1 ts salt, ginger, allspice and
cinnamon.
: In a seperate bowl, whisk the eggs just to combime, then
whisk in the liquid fat. Stir this into the dry ingredients, then
add two tb plus 2 ts water (or soup) and combine with a few strokes.
Cover and chill for 20 minutes.
: With a teaspoon scoop up enough to roll between your palms
into a large walnut size ball. Batter will be sticky, have a bowl of
water to wet your hands. Place the dumplings on a baking sheet,
cover with plastic wrap and chill again for 10 minutes.
: In a 5-quart pot bring to a boil 3 quarts of water and 3 ts
salt (or use soup). Place the matzoh balls in the liquid, cover and
partially simmer for 20 minutes. Drain and store in the refrigerator,
in a tightly closed container. Washington Post 3/96 Walt
Servings: 14
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Chuck's Favorite Chewy Matzoh Balls Recipe from the Recipes 4U Collection
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This Chuck's Favorite Chewy Matzoh Balls Recipe is one of our Bread Recipes, which are collected from our own collection and public domain sources. Of course, as there are more than 50,000 recipes in our cookbook it is impossible to prepare and test every recipe, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, let us know.
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