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Credit: Natalia Garzon, owner/founder, Leave It… To Me!
From the Chef
“Matzo balls are spherical, bready sponges made by grinding matzo down to meal and mixing the product with eggs, water and fat, such as schmaltz. Formed into a ball, it is traditionally served in chicken broth.
“The texture of the matzo ball defines the flavor profile. Dense matzo balls, known as sinkers, taste more like matzo meal and do not include a leavening agent. Light matzo balls, known as floaters, use a leavening agent such as baking powder. Floaters have more air pockets that allow for the absorption of the liquid in which they are poached.”
¼ cup matzo meal
1 T schmaltz or vegetable oil
1 T liquid chicken broth (or water)
Dash baking powder
1 t. Herbs de Provence
Salt and white pepper to taste
2 quarts poaching liquid (chicken broth or water)
1 quart clear chicken broth to serve
Brunoise carrots for garnish
1. Arrange mise en place.
2. In a bowl, mix together all ingredients. Refrigerate mixture for at least 30 minutes.
3. In a medium pot, bring chicken broth to a boil.
4. With wet hands, form matzo mixture into golf-ball sized balls.
5. Gently place matzo balls into boiling chicken broth.
6. Cover the pot, reduce heat to low and poach matzo balls for 20 minutes. Do not uncover the pot while cooking. The poaching liquid should maintain a temperature of 160°F and 180°F.
7. Remove matzo balls from poaching liquid and serve in warm chicken broth garnished with brunoise carrots.
Photography by Jen Brooker Photography
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