Yield: 1 Servings
|6 tablespoons||Cold water|
|3||T; heaping, schmaltz, (rendered chicken fat), solidified|
|Salt Pinch of white pepper|
|⅔ cup||Matzoh meal; (up to 3/4)|
|2½ quart||Water; (up to 3)|
"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 unlike semolina gnocchi."
Beat the eggs lightly with cold water. Add the chicken fat and stir until the fat dissolves. Add ½ teaspoon salt and a pinch of pepper.
Gradually beat in 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. Chill for 5 to 7 hours.
Half an hour before serving time, bring 2-½ to 3 quarts of water to a boil. Add a handful of salt, as for pasta.
With wet hands, or two tablespoons dipped intermittently in cold water, shape the mixture into balls about 1 inch in diameter. Drop gently into the boiling water, cover the ot loosely, and let boil at a moderately brisk pace for 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 chicken soup.
To make fried matzoh balls, chill the cooked balls overnight. In the morning, cut into slices between ¼ to ½ inch thick and fry slowly in hot butter or margarine, turning so both sides become golden brown and the slices are thoroughly heated.
Note: 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 be used in chicken soup.
Source: "From My Mother's Kitchen," by Mimi Sheraton Posted to Bakery-Shoppe Digest by "Peggy L. Makolondra" <pmakolon@...> on Feb 07, 1998