Last night I made Matzah ball soup for the first time. I've been cooking
for myself for over thirty years and have never considered what matzah meal
might be or what matzah ball soup consisted of. So I bought a box of meal,
followed the instructions and plopped the little egg-balls into some broth I
had available along with a cut-up carrots and some green onions.

It was excellent. The matzah balls were fluffy and tender and much more
heavily spiced than I had imagined they would be. So from now on I plan to
have a box of Matzh meal available in my pantry.

MJB

MJB > wrote in message
...
> Last night I made Matzah ball soup for the first time.
[snip]

Sounds great!

We're doing a lot of crockpot cooking this week; soups, stews,
chili. I see Matzah ball soup added to that rotation.

The Ranger

The Ranger wrote:
> MJB > wrote in message
> ...
>> Last night I made Matzah ball soup for the first time.
> [snip]
>
> Sounds great!
>
> We're doing a lot of crockpot cooking this week; soups, stews,
> chili. I see Matzah ball soup added to that rotation.
>
> The Ranger
>
>

Matzo ball soup is really just old fashioned "Jewish Mother" chicken
soup with the addition of dumplings made of matzo meal (crushed matzo)
The real secret to perfect matzo balls is to use rendered chicken fat.
Most of it boils out in the water. Yes, you simmer the dumplings in
lightly salted water before putting them into the broth.


* Exported from MasterCook *

Mom's Secret Recipe Matzoh Balls

Recipe By :Janet Wilder
Serving Size : 8 Preparation Time :0:00
Categories : Passover Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons chicken fat
2 eggs -- lightly beaten
1/2 cup matzoh meal
1 teaspoon salt
1 pinch ground white pepper
1 pinch ground nutmeg
2 tablespoons cold chicken broth or water
5 quarts water
1 tablespoon salt

In a small bowl, mix matzoh meal with salt, pepper and nutmeg. In a
separate bowl, beat eggs with chicken fat using a wire whisk. Add
matzoh meal mixture and whisk until combined. Whisk in cold soup or
water. Place mixture in a covered container and refrigerate for at
least 1 hour. (you can pop it in the freezer for 20 min., but it's not
as good)

Put water into a six-quart enamel pot that has a lid. Add 1 tbsp salt.
Bring to a boil. With wet hands, shape matzoh meal mixture into
walnut-sized balls and carefully drop them into the boiling water. Turn
the heat down to a low boil and cover the pot. Simmer for 45 minutes.

Bring chicken broth to luke warm in another pot. With a slotted spoon,
remove the matzoh balls, allowing the water to drain, and place them in
the warm soup. Heat the soup to serving temperature with the matzoh
balls in it.

Janet, the "Matzo Ball Queen" of Temple Beth Israel, Harlingen, TX

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Thu, 13 Dec 2007 08:07:48 -0700, "MJB" > wrote:

>Last night I made Matzah ball soup for the first time. I've been cooking
>for myself for over thirty years and have never considered what matzah meal
>might be or what matzah ball soup consisted of. So I bought a box of meal,
>followed the instructions and plopped the little egg-balls into some broth I
>had available along with a cut-up carrots and some green onions.
>
>It was excellent. The matzah balls were fluffy and tender and much more
>heavily spiced than I had imagined they would be. So from now on I plan to
>have a box of Matzh meal available in my pantry.
>
>MJB
>

I made röstis for the first time ever the day before yesterday. Now to
say that I have lived in Switzerland for almost 30 years and never
made röstis before....

Nathalie in Switzerland

30 years ago I would have Matzah ball soup for lunch every single day
(I was just a kid at the time) at the New York Diner in Boulder
Colorado.
it was perfect.

every time I try to make it, an eggie taste seems a bit strong.

On Dec 13, 10:07 am, "MJB" > wrote:
> Last night I made Matzah ball soup for the first time. I've been cooking
> for myself for over thirty years and have never considered what matzah meal
> might be or what matzah ball soup consisted of. So I bought a box of meal,
> followed the instructions and plopped the little egg-balls into some broth I
> had available along with a cut-up carrots and some green onions.
>
> It was excellent. The matzah balls were fluffy and tender and much more
> heavily spiced than I had imagined they would be. So from now on I plan to
> have a box of Matzh meal available in my pantry.

Chicken and dumplings. I was nearly 50 before I made it for the first
time.

Cindy Hamilton

In article
>,
dan > wrote:

> 30 years ago I would have Matzah ball soup for lunch every single day
> (I was just a kid at the time) at the New York Diner in Boulder
> Colorado.
> it was perfect.
>
> every time I try to make it, an eggie taste seems a bit strong.

Use less egg?

Miche

--
Electricians do it in three phases