by Aish.com Staff

Add a new dimension to your soups!

• Chicken Matzah Balls
• Fluffy Matzah Balls
• Herbed Matzah Balls
• Modern Matzah Balls
• Potato-Leek Matzah Balls
• Stuffed Matzah Balls
  

		Fluffy Matzah Balls
		Ingredients
			3 eggs 1/2 cup matzah meal 1/2 teaspoon oil 1/2 teaspoon dill
		Preparation
			Beat eggs with oil. Add matzah meal and dill and mix well. Refrigerate for 1/2 hour. Bring a pot of water to a boil. Rinse hands with cold water (so matzah balls won't stick) and make small balls. Drop them into the water. Cover, reduce heat and simmer for 45 minutes. Makes 12-15 matzah balls.

		Herbed Matzah Balls
		Ingredients
			1/2 cup matzah meal 2 eggs 1/4 cup oil 2 tablespoons minced parsley 2 tablespoons minced green onions
		Preparation
			Combine matzah meal, eggs and oil. Mix in parsley and onions. Refrigerate for 15 minutes. Bring 4 quarts of water to a boil. Form walnut-sized balls and gently lower into boiling water. Reduce heat, cover and simmer for 30 minutes. Makes approximately 16 matzah balls.

		Modern Matzah Balls
		Ingredients
			4 eggs 1/2 cup club soda or seltzer 6 tablespoons oil 1/2 teaspoon salt 1 cup matzah meal
		Preparation
			Beat eggs with oil and stir in seltzer and salt. Mix in matzah meal and refrigerate for 15-30 minutes. Bring 4 quarts of water to a boil. Wet hands and form walnut-sized balls. Gently lower into water. Reduce heat, cover and simmer for 30-45 minutes.

		Potato-Leek Matzah Balls
		Description
			A leek adds rich flavor. This side dish is especially good with the brisket and gravy.
		Ingredients
			1 1/2 lbs. russet potatoes, peeled, cut into 1/2-inch pieces 4 cups chopped leeks (white and pale green parts only; from 4 large) 1 1/2 cups canned low-salt chicken broth 2 cups matzah meal 1/3 cup olive oil 2/4 tsp. ground black pepper 6 large eggs 1 tbsp. salt
		Preparation
			Steam potatoes until very tender, about 15 minutes. Transfer potatoes to large bowl and mash well. Combine 2 cups leeks and broth in heavy medium saucepan; bring to boil over medium-high heat. Cover and cook until leeks are tender, about 5 minutes. Uncover and boil until mixture is reduced to scant 1 1/4 cups, about 7 minutes. Transfer to processor and blend until smooth. Add to mashed potatoes. Add matzo meal, oil and pepper and blend very well. Using electric mixer, beat eggs and salt in medium bowl until thick, about 8 minutes. Fold egg mixture into potato mixture in 3 additions; fold in remaining 2 cups leeks. Brush 15x10x2-inch glass baking dish generously with olive oil. Bring large pot of salted water to boil. Using wet hands, form 1 rounded tbsp. potato mixture into ball; place on sheet of moistened foil. Make about 17 more and drop into water. Cover tightly, reduce heat to medium and boil until matzo balls are cooked through and tender, about 35 minutes. Using slotted spoon, transfer matzo balls to prepared dish. Refill water in pot if necessary, add more salt and return to boil. Repeat with remaining potato mixture. (Can be made 2 days ahead. Cool slightly, cover with foil and chill. Steam 10 minutes or bake covered in 350°F oven 25 minutes to re-warm.) Makes about 36

		Stuffed Matzah Balls
		Description
			These matzah balls are unbeatable -- light and perfectly fluffy. Use a big wide pot, they really expand! The baking powder is the key ingredient and is now available for Passover. Don't double the recipe; two batches will not fit in the pot at one time. Sometimes, for a nice twist, I make them "stuffed". Using a vegetable peeler, I scrape off some carrot and celery shavings. When each matzah ball is formed, I poke a small hole, stuff in the shavings, then roll the batter over the shavings. I cook and serve them as the recipe states below. When you bite into the matzah ball you see the color and texture of the vegetables peeking out. Although the matzah balls can be reheated in your chicken soup, initially cook them separately as indicated below. The starch in the matzah balls will murk up your soup's appearance and soak up a lot of your soup. I tend to make them along side the soup and use 5 cups of the soup with 5 cups of water to boil the matzah balls in so they get the flavor. In a pinch the matzah balls can be made in salted water as well.
		Ingredients
			For the cooking liquid: 5 cups water 5 cups chicken soup, broth, or bouillon 1 teaspoon kosher salt Matzah Balls: 3 large eggs plus 1 extra egg white, separated 1 teaspoon kosher salt 1 tablespoon baking powder 1/4 teaspoon black pepper 1 1/3 cups matzah meal thin carrot shavings (optional) thin celery shavings (optional) fresh parsley, roughly chopped (optional)
		Preparation
			Place the 4 egg whites and salt in a mixing bowl. Let them come to room temperature as you bring the water, chicken soup, and teaspoon of salt to a boil in a large wide pot. With mixer at medium speed beat the eggs until fluffy white peaks form. Add in the yolks, baking powder, and pepper. Beat on low. Sprinkle in the matzah meal and continue beating. Let the batter sit for 3 minutes to firm up. Wet your hands very well with cold water. Scoop up batter and roll between your wet hands until it forms a golf ball sized ball. Gently place the matzah balls into the soup. Re-wet your hands between each matzah ball. Reduce heat to a simmer, cover and cook for 25 minutes. If making the "stuffed" option, while rolling each matzah ball, stuff in a few of the shavings and roll the batter back over it. Gently drop into the soup. The matzah balls will double in size, if you would like smaller balls or to get more out of the recipe, roll the balls smaller but cook the same amount of time. Yield: 6-8 large matzah balls This recipe comes from the phenomenal bestselling cookbook, "Kosher By Design", Artscroll Publications. The cookbook contains a special index indicating recipes appropriate for Passover.

#3 of 17 in the Aish.com Passover Cookbook Series << Previous Fish and Appetizers Next >> Dairy Lunches

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VISITORS COMMENTS: 4

(1) Anonymous 3/21/2007 11:33:00 AM
I need a GLUTEN FREE recipe
Do you have a matzah ball recipe using potato starch? Or what else could you recommend for Gluten Free?


(2) Susan 3/20/2007 10:49:00 AM
Making matzah balls
I wear thin latex/non-latex gloves to make matzah balls. All you need is a little oil on the gloves ONE time and you'll have no trouble forming double and triple batches super easily.


(3) David Silver 4/5/2006
Fluffy matzah balls
I form my matzah balls with my fingers very gently, not the palm of my hand. I wet my fingers first, they turn out fluffy.

(4) janet 3/28/2005

I stuff my matzah balls with chopped liver. Try that one, if you love chopped liver you will love this!

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