I want matzoh balls, not matzoh bricks
October 7, 2010 8:02 AM Subscribe
I love the large, fluffy matzoh balls you find at good delicatessens. When I make them at home they come out like leaden bricks. Help me get that authentic deli-style taste and texture!
posted by slogger to food & drink (23 answers total) 20 users marked this as a favorite
I like to keep a box of Manschevitz matzoh on hand at home and make matzoh balls to go in my chicken and vegetable soup. Usually I follow the recipe on the box, which includes (off the top of my head): matzoh, egg, oil or schmaltz, some liquid or stock and a pinch of salt. After resting the batter in the refrigerator for at least an hour, they go into the pot and cook, covered, at a low simmer for 20-30 minutes. They almost always come out like bricks.
Last night I followed Mark Bittman's recipe in How to Cook Everything, which is basically the same, but with the addition of a small amount of shredded onion. Bittman also recommends separating the eggs and whipping the whites to stiff peaks, then folding them back into the batter -- a technique that works great in pancakes and waffles. I gave this a try, thinking it would alleviate my leaden matzoh dilemma. Alas, I was stuck with bricks once again.
So what's the secret to getting the fluffy matzoh balls that I'm seeking?