The Passover Meal,
Buy at AllPosters.com
Shipping on your
nook eReader from Barnes and Noble
La Belle Cuisine -
More Soup Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Matzoh Ball Soup
Shop Daily Deals at Target.com. Always Free Shipping.
“Yes, this is quite a bother to make… but there is nothing more
to eat. This isn’t tribal sentiment; for all that it’s known
I wasn’t raised on it, but eating it makes me
feel I should have been, that
we all should have been.”
Nigella Lawson, on Chicken Soup and Matzo Balls,
in “Nigella Bites”
Recipe of the Day Categories:
Preparations for the Passover
Rtol, Ttob, Miriam and Her
Maidens Play, Sing and Dance
Buy at AllPosters.com
Jewish Passover, from Provins
Buy at AllPosters.com
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
The Passover Meal
Buy at AllPosters.com
La Belle Cuisine
Okay. I give up. Have to bite the bullet, take the plunge. One
of those nagging thoughts that just will not go away, no matter how hard you
may try to ignore it:
La Belle Cuisine has no Jewish recipes! (Well, very few, anyway.) Oy
Please understand where we are coming from. This is not an oversight, nor is
it a decision on our part to ignore the Jewish contribution to the culinary
world (God forbid!) It is, rather, a decision based on our lack of personal
experience, lack of knowledge, and lack of research material on the
Jewish kitchen. Would that we
had that experience and knowledge! Not to
mention the fact that a simple thing
like a matzoh ball (also known as Knaidlach) can be just as controversial as whose potato salad is the best.
We know from gumbo, jambalaya and fried chicken. We
do not know from gefilte fish,
matzoh balls and kreplach, but we are learning!
Arthur Schwartz's Matzoh Balls For
balls are one of the culinary mysteries of the universe.
"What make them heavy? What makes them light? These are questions right up
there with “Why does my cheesecake crack? I can list the answers, specify
the ingredients, outline the procedures, and reveal all the tricks, and you
not get the result you desire, whatever that desired result may
be. Every family
has a different idea about the perfect matzoh ball. In any
case, it is just one of
those things for which you have to have a hand,
either innate or learned, and
perhaps the right spiritual and emotional
I say this as one Jewish cook who does not have the hand. Only once to my
knowledge have I actually served terrible (by my family's standards) matzo
balls, but that’s only because I've managed to toss out all the failed
before anyone could taste them.
Then there was this situation just a few years ago when I made Someone
Else's Revolutionary Matzoh Ball Recipe. Out of duty to my listeners, I felt
I had to
test this bizarre recipe from a Long Island restaurateur who is
famous for his
matzoh balls. The man doesn't as much as scramble an egg for
himself the rest
of the year, but on Passover he makes hundreds of matzoh
balls for his restau-
rant customers. My version of his matzoh balls --
stupidly tested on the night of
the first Seder -- were gross, a disaster.
The matzoh ball moment at our seder
was only an hour or so away and all I
had were amorphous blobs of matzoh
gruel. There was nothing else to do but
quickly whip up a batch according
to my old, more standard, and reasonably
reliable recipe (the one that has
been on the back of the matzoh
for most of this century) and pray
that they would be fine even though I
breaking the number one cardinal
rule of matzoh ball cookery. That is: let
batter rest in the refrigerator for
at least an hour, preferably for
several hours, or,
optimally, all day. This time
my batter sat for only as
long as it took me to eat one piece of gefilte fish; let’s
say 10 minutes.
(It was a big piece of fish.) In the end,
these were the best
I’ve ever made: Perfectly shaped, light. Go know."
Traditional Matzoh Balls
1/2 cup seltzer
4 to 6 tablespoons melted (but not hot)
a combination of chicken fat and
1/2 teaspoon salt
1/4 teaspoon finely ground white pepper
1 cup matzoh meal
1. With a table
fork, beat the eggs until well blended.
2. Stir in the seltzer, the schmaltz (or the schmaltz and oil), and the salt
3. Gradually stir in the matzoh meal. Cover and refrigerate for at least 1
hour, or preferably longer.
4. Bring a large quantity of water to a gentle boil in a very wide and deep
pot with a cover; one with enough surface so that when the balls ex-
pand and float to the top, there will be only one layer of balls -- and
not crowded at that. I use an old-fashioned covered roaster placed
over two burners.
5. Using about 2 tablespoons of the chilled batter for each matzoh ball, and
keeping your hands moist with cold water (for convenience, I keep a
of cold water next to me as I work), gingerly roll the batter be-
palms of your hands into neat balls. As you form the balls,
drop them into
the boiling water.
6. When all the balls are in the pot, cover the pot, adjust the heat so the
water simmers briskly, and cook the matzoh balls for 30 minutes.
double in size and float to the top.
7. Remove the matzoh balls from the water with a slotted spoon and
hot chicken soup.
Ahead of time note: I have never frozen matzoh balls, or made them ahead
time and let them sit for more than an hour or so, but some people say
they do both and that they’re fine. I have no idea how New York’s
delicatessens keep theirs in such fine form for an entire day, and
I’ll bet I
wouldn't enjoy them as much if I did know. There are some things
Copyright © 1998 StarChefs All rights reserved.
From My Mother's Kitchen:
Recipes and Reminiscences
by Mimi Sheraton © 1979 HarperCollins
“Although matzoh balls were usually served in soup, we were always
happy to have leftovers, cooked and kept in the refrigerator, then sliced
and fried in butter the next morning for breakfast. The result is not
Makes 10 to 12
large matzoh balls
6 tablespoons cold
3 heaping teaspoons
(rendered chicken fat), solidified
Pinch of white
2/3 to 3/4 cup
2 1/2 to 3 quarts
Beat the eggs
lightly with cold water. Add the chicken fat and stir until the
dissolves. Add 1/2 teaspoon salt and a pinch of pepper. Gradually beat
the matzoh meal, 2 tablespoons at a time, proceeding slowly as it thickens
so you do not add too much. The mixture should be as thick as light mashed
potatoes, and just a little soft and spongy. Add salt and pepper as needed.
Chill for 5 to 7 hours.
Half an hour before
serving time, bring 2 1/2 to 3 quarts of water to a boil. Add a handful of
salt, as for pasta. With wet hands, or two tablespoons
in cold water, shape the mixture into balls about 1
inch in diameter. Drop
gently into the boiling water, cover pot loosely,
and let boil at a
moderately brisk pace for about 25 minutes.
When one ball tests
done (cut it open and see if it is light and cooked all
the way through),
remove all carefully with a slotted spoon. Serve in hot
fried matzoh balls, chill the cooked balls overnight. In the morning, cut
into slices between 1/4 and 1/2 inch thick and fry slowly in hot
margarine, turning so both sides become golden brown and the
For those who
observe kosher dietary laws, it will be necessary either
to fry the prepared
matzoh balls in chicken fat or margarine, or to substitute
melted and resolidified butter for the chicken fat when making the matzoh
balls. If the
latter is done, they can then be fried in butter, but they may not
in chicken soup.
Matzoh Ball Soup continued - the soup!
Featured Archive Recipes:
Favorite Jewish Cookbooks
Chicken Noodle Soup
Chicken Soup with Bread and
Julia Child's Soulful Chicken Soup
David (The Latke King)
Potato Kugel Klein
Index - Soup Recipe Archives
Basic Stock Recipes
Daily Recipe Index
Recipe Archives Index