Tuesday, April 3, 2012

The Fluffiest Matzo Balls!

The Fluffiest Matzo Balls!

These delicate dumplings are so comforting and have always been at the top of my holiday favorites list. Last year I posted about my long held belief that my matzo balls were the best (see the post here) and about my unpleasant discovery that Brian's mother made them better. She claimed Crisco was the secret to fluffiness and I dutifully followed suit. The result was indeed softer than my previous recipe but I just didn't care for the taste and texture of that particular shortening.

The Fluffiest Matzo Balls!
Recently though, I was reading The Shiksa in the Kitchen and she claimed the secret to lighter matzo balls was baking powder. Hmm... That actually sounded like it would work so I quickly made a batch. And work it does, don'tcha know! No Crisco needed (I much prefer canola oil) and lightness and fluffiness achieved. We don't keep such a strict Passover kitchen but for those of you that question the appropriateness of baking powder for Passover, the Shiksa explains that it is actually a mineral and not a grain. However, I'm going to let her explain to you here.

The Fluffiest Matzo Balls!
For those of you that have never had matzo balls or only had a bad deli version of them, I urge you to make this easy recipe. They're so delicious and, if a nice Jewish girl like me can make Irish Soda Bread for St. Patrick's Day than you can make matzo balls for Passover! :) Enjoy!

Ingredients
1/2 Cup matzo meal
2 Eggs
2 Tablespoons shortening (I used canola oil)
1 Teaspoon salt
3/4 Teaspoon baking powder
1 Tablespoon fresh dill, chopped

In a bowl, whisk all the ingredients together and refrigerate for approximately 30 minutes. Form ball of dough either with your hands or with a scoop and drop them into a large pot of boiling water. Cover, reduce the heat to low and cook for 30 minutes. When done, gently remove the dumplings from the water (they will have expanded significantly in the cooking). I use a slotted spoon for this since the dumplings are delicate. Serve hot with your favorite chicken soup. I make my matzo balls with a 1 oz. scoop and this recipe makes 8.

20 comments:

  1. Now thats one gorgeous soup! Your photo is calling me to the screen and kitchen to make this one! nice job!

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  2. Glad to stop in and see some good information about preparing matzo balls! I have some matzo meal in the fridge and I am inspired to make these. Light and fluffy-yum!

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  3. These look really good! I've never had matzo balls before but I've always been curious, they certainly look tasty :)

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  4. Mmmm, sounds good ... and timely recipe, too!

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  5. I've never tried homemade matzo balls, but yours look fantastic!! That's great that you found a way to make them light & fluffy without the crisco, the Shiksa has some really awesome tips on her site. My boyfriend's mother is Jewish, I might just have to impress her with these! Thanks for the recipe :)

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  6. I've never had matzo balls period but these look pretty incredible! I saw them on our pinterest board and was intrigued to find out what they were! Nice job =)

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  7. I have been looking for a good matzo ball recipe for ages ... have tried several cookbook versions and they haven't been 'the one'. Could this be it ?!?

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  8. I adore dumplings and these certainly do look fluffy n light - one large pot of chicken soup coming right up - these I've gotta try

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  9. I love that Shiksa! She's pretty brilliant. These look amazing!

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  10. This Catholic girl grew up eating matzo balls...and I love, love them! Never had a Crisco version (ick), but trust you and the Shiksa have found the best recipe :) I will try them with my next matzo ball soup!

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  11. These balls do look delicious and comforting - thanks for introducing us ;)

    Cheers
    Choc Chip Uru

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  12. These remind me of my grandma's matzo balls. She's a true New York Jewish lady, and she told me they cured anything that ails ya'!

    I've never made them from scratch though. I've always used the mix. I HAVE to try it now. If not for the deliciousness, then also for the memories. Thanks Anita!

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  13. I've always wanted to try matzo balls. Never had them, but they look great. I'll have to try your recipe!

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  14. I seriously can't wait to make this. I had matzo ball soup for the first time a few weeks ago at Katz's Deli in NYC and I seriously can't believe that I've never tried it before. It was delicious. And I love how simple it can come together at home. Passover or not, I'm making this.

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  15. I love matzo ball soup! I remember the first time I had it I was a bit skeptical at first, but fell in love with the first bite. Thank you for reminding me why I fell in love with this dish in the first place Anita. Lovely job! Thanks for sharing =]

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  16. I've never had matzo ball soup, but your pictures are so mouthwatering I have to give them a try!

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  17. The baking powder trick is interesting--I'm going to have to try that. I definitely have a batch of matzoh ball soup in my future this week.

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  18. I was fortunate enough as the hungry couples in law, to actually sample the matzo ball soup Saturday night –it was delicious –with the a matzo balls moist and flavorful. Really wonderful treat for the holiday.

    My mom was also in attendance, who traditionally did the Passover meal for many years, until her health slowed her down this year – and she was ecstatic over the soup. Thumbs up Anita


    However, I would be remiss if I did not comment about the pot roast served as the main dish . It was to die for –I believe the recipe is listed in the blog Pot Roast a la Giada it’s amazing – recommend to all!

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  19. I'm not a fan of Crisco either...so I'm with you on that! I love a good bowl of chicken soup with fluffy matzo balls! I go to Zan's deli...they have THE best! I'll have to try your recipe next time! Great post and lovely pics!

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