Matzo Ball Recipe

[thebraketester]

Does anyone have a really good recipe for these? We have tried to do them a couple of times and whilst they taste nice they are always quite hard, rather than light and soft like you get them from proper delis in New York and other places.

Thanks

Rich

[dapprman]

Depends how long they're left in the stock/soup. Basically it's just matzo meal, egg, and seasoning. Off the side of a pack of Rakusen's Matzo Meal:
2 large egges
2 very slightly rounded tablespoons of margarine or chicken flavoured vegetable fat
4 tablespoons of luke warm chicken soup or water
1 teas spoon of salt
speck of white pepper
25g of ground almonds
125g matzo meal

Whisk the eggs until fluffy then add all the other ingredients in the given order and mix well. Mixture will be too soft at present to form so chill for a few hours to allow it to firm up.
Half fill a large pan with water, add 2 teaspoons of salt and bring to the boil.
Form mixture in to large walnut size balls between wetted palms.
Drop in to the boiling water, then reduce to a simmer for 40 minutes with the pan covered. The dumplings sell with cooking. Remove with a slotted spoon.
When required heat in simmering chicken soup for at least 10 minutes.

Servers 6-8, keeps 2 days in the fridge, freeze for up to 3 months.

Can't guaranty what the above come out like.

[thebraketester]

Yeah thats the matzo we have got. I tried a recipe online, so ill give the one on the package a bash.
Ta

Rich