In the Mix: Authentic Matzo Balls | Recipe
Authentic Jewish matzo ball recipe from my bubbi. It's been in the family for about 50 years.
No baking soda and no soda water required to get a matzo ball with a nice balance between firmness and fluffiness.
Passed down from generations of love. They defenitly are worth the cooking process.
Ingredients:
2 Egg Whites
2 Whole Eggs
1/4 Cup of Water or Chicken Stock
1/4 Cup Chopped Parsley Stems
1 TBSP Onion Powder
2 TBSP Chicken Soup Powder
1/4 Cup of Oil or Schmaltz (See my recipe for Schmaltz and Gribenes)
Optional: Gribenes to add to the matzo ball mixture
Directions:
1:Beat two egg whites and two whole eggs with 1/4 cup of water or chicken stock
2: Add 1/4 Cup parsley stems. The stems will stay a bright green in the matzo balls that is why we only use stems. The leafy part of the parsley will turn brown.
3: Add 1 TBSP onion powder and 2 TBSP of chicken powder. Mix thouroughly
4: Slowly stir in 1 1/4 Cup matzo meal. It is important that the batter is extremely stiff. You can test it out by seeing if it sticks to the fork.
5: Add 1/4 Cup of oil or you can use shmaltz (rendered chicken fat) If you would like to add rendered chicken fat I have a recipe for that. Enclosed is the link to that video.
Also it is optional to add gribenes, which is fried onion and fried chicken skins. It adds an amazing flavor to the matzo balls.
6: Refridgerate overnight or at least 6-8 hrs. My recommendation is to wait until the next day to form the matzo balls.
7: Use a really large pot and boil water.
Optional Add:
Carrots
Onion
3 TBSP Chicken Soup Mix
Celery with parsley bound inside of it
Parsnip
It adds savory flavors to the matzo balls.
Boil for 30 min.
Do NOT open the lid.
Let it boil for 30 min.
Matzo balls should be light on the outside and a little firm on the inside based on this recipe.
I know there are lots of variations for matzo balls and I know there are always topics of discussion sinkers of floaters This recipe is the best of both worlds.
Enjoy
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Jewish Homemade Chicken Soup from Mama
Introducing Mama Chef Blanche with her 5 minute prep time of comfort food, made from scratch, chicken soup which has very few calories and lots of taste.
Recipe: The Perfect Chicken Soup | The Jewish Chronicle
Here's how to make a Jewish classic perfect for Shabbat, Pesach, Rosh Hashanah or just when you need a bit of Jewish penicillin
Shchi (Russian Cabbage Soup)
Shchi (Russian Cabbage Soup)
00:00 Intro
00:37 Stock
02:57 Sofrito
04:55 Cabbage and Potatoes
Serves 8-12
Note about meat: If using beef, good cuts are short-ribs, shins, or a mix of chuck and some marrow bones. If using pork, good cuts are shanks, shoulder, and neck. If using pork, you can often get these cuts in the smoked form. My ideal meat mix would be some smoked pork shanks, and some fresh pork shanks or fresh pork shoulder.
Stock:
2.5 - 3.5 Lb (1-1.5 kg) meat (see the note)
3 qt (3 L) cold water if using a pressure cooker (4 if using a regular pot)
2 bay leaves
Put everything into a pressure cooker and cook on high pressure for 1 hour with natural release. Or put everything into a pot and simmer gently uncovered for 3 hours or until the meat is fork tender.
Remove the meat to a plate, cool, remove and discard gristle and bones and shred. Remove the impurities from the stock with a fine mesh spoon (this step is optional). Cool the meat and the stock, cover both, and refrigerate overnight.
Sofrito:
2 Tbsp unrefined sunflower (or olive) oil
1 Lb shredded carrots
2 Tbsp butter (or more oil)
2 yellow onions, diced
4 garlic cloves, minced
2 cups diced canned tomatoes
Salt
Put the oil into a large skillet and set over medium heat. When the oil is hot, add the carrots and a generous pinch of salt. Stir, cover and cook until the bottom browns, 7 to 10 minutes. When the carrots are brown, give them a stir and cook uncovered until completely tender, 2-5 min. Get the carrots out of the pan and add the butter or more oil, the onions, salt, and do the same thing we did with the carrots. Cover until the onions start to get tender, 7 to 10 minutes. Uncover and cook until they are translucent and golden brown, about 10 min. Return the carrots back to the pan. Add the garlic and cook on moderate heat until it gets aromatic, 2-5 min. Add the tomatoes and cook until all the moisture evaporates. When it looks nice and thick, taste and adjust for salt.
The Soup
1.25 Lb (560g) boiling potatoes, peeled and diced
1 Lb (450g) shredded cabbage
25 fl. oz (740 ml) jar sauerkraut, drained, liquid reserved
Degrease your stock. Pour it into an 8 quart pot and bring to a simmer. Taste and adjust for salt. Add the potatoes and simmer until tender, about 20 minutes. Add the cabbage, drained sauerkraut, the meat, and another quart of water. Simmer very gently until the cabbage is almost tender, about 15 minutes. Stir in the sofrito, taste and add the sauerkraut brine to taste depending on how salty and acidic you want the soup to be. Simmer for 15 min. Take off heat and let rest at least 30 min. Serve with sour cream.
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