Okay, I tampered with what was considered the status quo.

I usually make chicken soup using packaged noodles. Today I decided to look
up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
down with some sort of virus. The soup itself seemed to come out okay, as I
added parsnips to the usual mix of veg I put in(that was the only real
difference in recipes), but then came the matzo balls. I bought fresh matzo
meal and used all the ingredients they told me to. I mixed, chilled,
rolled, plopped in soup, covered and allowed to simmer for the required
amount of time. Matzo balls are supposed to be heavenly, so light they
float off the spoon. Why did they roll around in the bottom of the pot
clanking together? I made matzo marbles. My daughter's observation was
that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
gene'..... We ended up picking out the marbles, cooking noodles and adding
them to the soup stock.

Any suggestions? I followed the directions as written. Any tried and true
recipes of matzo balls?

-ginny

On Sun, 20 Jan 2008 19:25:59 -0500, "Virginia Tadrzynski"
> wrote:

>Okay, I tampered with what was considered the status quo.
>
>I usually make chicken soup using packaged noodles. Today I decided to look
>up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
>down with some sort of virus. The soup itself seemed to come out okay, as I
>added parsnips to the usual mix of veg I put in(that was the only real
>difference in recipes), but then came the matzo balls. I bought fresh matzo
>meal and used all the ingredients they told me to. I mixed, chilled,
>rolled, plopped in soup, covered and allowed to simmer for the required
>amount of time. Matzo balls are supposed to be heavenly, so light they
>float off the spoon. Why did they roll around in the bottom of the pot
>clanking together? I made matzo marbles. My daughter's observation was
>that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
>gene'..... We ended up picking out the marbles, cooking noodles and adding
>them to the soup stock.
>
>Any suggestions? I followed the directions as written. Any tried and true
>recipes of matzo balls?
>
>-ginny
>


How about a recipe so we can look at it?

One warning about making them, it takes a very delicate hand to shape
the matzoh balls. No real pressure is exerted on them or they become
too dense.

Boron

"Boron Elgar" > wrote in message
...
> On Sun, 20 Jan 2008 19:25:59 -0500, "Virginia Tadrzynski"
>>
>>Any suggestions? I followed the directions as written. Any tried and
>>true
>>recipes of matzo balls?
>>
>>-ginny
>>
>
>
> How about a recipe so we can look at it?
>
> One warning about making them, it takes a very delicate hand to shape
> the matzoh balls. No real pressure is exerted on them or they become
> too dense.
>
> Boron

I've only made Matza ball soup twice. And since I don't really like to mold
the dough into balls, I just scooped the mix-up with a teaspoon, gave it a
light prod into a basic rectangular shape and slid-it off onto a plate.
Then when the broth was boiling, just slid them off into the boiling stock.
And each time they were really fluffy and moist.

MJB

On Sun, 20 Jan 2008 17:53:22 -0700, "MJB" > wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Sun, 20 Jan 2008 19:25:59 -0500, "Virginia Tadrzynski"
>>>
>>>Any suggestions? I followed the directions as written. Any tried and
>>>true
>>>recipes of matzo balls?
>>>
>>>-ginny
>>>
>>
>>
>> How about a recipe so we can look at it?
>>
>> One warning about making them, it takes a very delicate hand to shape
>> the matzoh balls. No real pressure is exerted on them or they become
>> too dense.
>>
>> Boron
>
>I've only made Matza ball soup twice. And since I don't really like to mold
>the dough into balls, I just scooped the mix-up with a teaspoon, gave it a
>light prod into a basic rectangular shape and slid-it off onto a plate.
>Then when the broth was boiling, just slid them off into the boiling stock.
>And each time they were really fluffy and moist.
>
>MJB
>

I think the shaping of them is key.

boron

"Boron Elgar" > wrote in message
...
> On Sun, 20 Jan 2008 19:25:59 -0500, "Virginia Tadrzynski"
> > wrote:
>
>>Okay, I tampered with what was considered the status quo.
>>
>>I usually make chicken soup using packaged noodles. Today I decided to
>>look
>>up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
>>down with some sort of virus. The soup itself seemed to come out okay, as
>>I
>>added parsnips to the usual mix of veg I put in(that was the only real
>>difference in recipes), but then came the matzo balls. I bought fresh
>>matzo
>>meal and used all the ingredients they told me to. I mixed, chilled,
>>rolled, plopped in soup, covered and allowed to simmer for the required
>>amount of time. Matzo balls are supposed to be heavenly, so light they
>>float off the spoon. Why did they roll around in the bottom of the pot
>>clanking together? I made matzo marbles. My daughter's observation was
>>that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
>>gene'..... We ended up picking out the marbles, cooking noodles and adding
>>them to the soup stock.
>>
>>Any suggestions? I followed the directions as written. Any tried and
>>true
>>recipes of matzo balls?
>>
>>-ginny
>>
>
>
> How about a recipe so we can look at it?



I got the recipe off of recipezaar. Here is the part about the matzo balls:

2 lg eggs
1 lg egg white
1/2 tsp salt
3/4 cup matzo meal
1 tbsp oil
3 tbsp water

In mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo
meal, oil and cold water.
Cover and chill minimum of 1 hour.

Gently roll the chilled dough by level teaspoonful into balls. Drop them
into the simmering broth as you work. Cook the matzo balls covered for 15
minutes. Do not lift the lid, the broth must simmer rapidly for the balls
to expand properly.

marbles they were.
-ginny

>
> One warning about making them, it takes a very delicate hand to shape
> the matzoh balls. No real pressure is exerted on them or they become
> too dense.
>
> Boron

Virginia Tadrzynski wrote:

> I got the recipe off of recipezaar. Here is the part about the matzo balls:
>
> 2 lg eggs
> 1 lg egg white
> 1/2 tsp salt
> 3/4 cup matzo meal
> 1 tbsp oil
> 3 tbsp water
>

My mom says this: "Cut back to 1 egg. Use schmaltz, not oil. Use
chicken stock, not water. And where are the onions?"

Serene

Virginia Tadrzynski wrote:
> Okay, I tampered with what was considered the status quo.
>
> I usually make chicken soup using packaged noodles. Today I decided to look
> up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
> down with some sort of virus. The soup itself seemed to come out okay, as I
> added parsnips to the usual mix of veg I put in(that was the only real
> difference in recipes), but then came the matzo balls. I bought fresh matzo
> meal and used all the ingredients they told me to. I mixed, chilled,
> rolled, plopped in soup, covered and allowed to simmer for the required
> amount of time. Matzo balls are supposed to be heavenly, so light they
> float off the spoon. Why did they roll around in the bottom of the pot
> clanking together? I made matzo marbles. My daughter's observation was
> that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
> gene'..... We ended up picking out the marbles, cooking noodles and adding
> them to the soup stock.
>
> Any suggestions? I followed the directions as written. Any tried and true
> recipes of matzo balls?


I'm guessing this is the recipe you followed?

http://manischewitz.com/recipes/inde...p&ref=mrecipes


Substitute seltzer (plain carbonated water) for the water or stock.
That should do the trick.


--Lia

"Virginia Tadrzynski" > wrote in message
...
> Okay, I tampered with what was considered the status quo.
>
> I usually make chicken soup using packaged noodles. Today I decided to
> look up a recipe for 'Jewish Penicillin' since all and sundry seem to have
> come down with some sort of virus. The soup itself seemed to come out
> okay, as I added parsnips to the usual mix of veg I put in(that was the
> only real difference in recipes), but then came the matzo balls. I bought
> fresh matzo meal and used all the ingredients they told me to. I mixed,
> chilled, rolled, plopped in soup, covered and allowed to simmer for the
> required amount of time. Matzo balls are supposed to be heavenly, so
> light they float off the spoon. Why did they roll around in the bottom of
> the pot clanking together? I made matzo marbles. My daughter's
> observation was that 'gee, Mom, I guess you didn't channel your inner
> Jewish Mamma gene'..... We ended up picking out the marbles, cooking
> noodles and adding them to the soup stock.
>
> Any suggestions? I followed the directions as written. Any tried and
> true recipes of matzo balls?
>
> -ginny
>
>


They're still tasty even if they're as heavy as lead.

>"Virginia Tadrzynski" > wrote in message
...
>> Okay, I tampered with what was considered the status quo.
>>
>> I usually make chicken soup using packaged noodles. Today I decided to
>> look up a recipe for 'Jewish Penicillin' since all and sundry seem to have
>> come down with some sort of virus. The soup itself seemed to come out
>> okay, as I added parsnips to the usual mix of veg I put in(that was the
>> only real difference in recipes), but then came the matzo balls. I bought
>> fresh matzo meal and used all the ingredients they told me to. I mixed,
>> chilled, rolled, plopped in soup, covered and allowed to simmer for the
>> required amount of time. Matzo balls are supposed to be heavenly, so
>> light they float off the spoon. Why did they roll around in the bottom of
>> the pot clanking together? I made matzo marbles. My daughter's
>> observation was that 'gee, Mom, I guess you didn't channel your inner
>> Jewish Mamma gene'..... We ended up picking out the marbles, cooking
>> noodles and adding them to the soup stock.
>>
>> Any suggestions? I followed the directions as written. Any tried and
>> true recipes of matzo balls?
>>
>> -ginny
>>

I don't use seltzer water, or chicken fat, or any of those additives.
Just eggs and matzo meal, salt and pepper. The trick to light matzo
balls is to separate the eggs and beat the whites until stiff then mix
in the yolks and the matzo meal. I can't tell you how much matzo meal
to use, because it's always different. It depends on the size of the
eggs, how much you whipped them, and the weather (humidity). I've been
making matzo balls since I was 8 - I simply =know= what the batter
should feel like. There's a springiness to it, where it doesn't break
when you fold it. It sort of clings to the spatula and holds shape.
Then you have to chill it, and get your hands wet to form the balls.
Handle them as little, and as gently as possible. Then into boiling
salted water (sometimes I use half strength chicken boullion in the
water). You don't want to cook them in the soup or your soup will
become all cloudy from the starch.

Making matzo balls is an art that you have to learn by doing, over and
over and over....

Here's my recipe:

Matzo Balls Serves: 6
Key Ingredient: matzo meal
Preparation: boil

4 eggs, separated
1-2 cups matzo meal
salt and pepper to taste
4 chicken bullion cubes (optional)
8 cups water

Beat egg whites until stiff. Season egg yolks with salt and pepper and
beat until smooth. Fold yolks gently into stiff egg whites.

Sprinkle about 1/4 cup matzo meal over eggs, then fold in until
completely incorporated. Continue folding in matzo meal 1/4 cup at a
time, making sure it's completely incorporated before adding next
amount. Stop adding matzo meal when batter is somewhat firm, not
runny, and will hold it's shape when dropped from a spoon. It should
be somewhat loose. You probably will not need to use all the matzo
meal. Cover and refigerate for at least 1/2 hour.

Bring water to boil, add bullion cubes (if desired). Wet hands and a
small spoon with water. Spoon a small amount of matzo meal mixture
into your hands and shape loosely into a ball. Do not compress too
much or resulting matzo balls will have a hard center. Immediately
drop matzo ball into boiling bullion. Continue until all the matzo
meal mixture is used up. Cover and let the matzo balls boil gently for
20-30 minutes. Serve with Chicken Soup.

On Jan 20, 7:25�pm, "Virginia Tadrzynski" > wrote:
> Okay, I tampered with what was considered the status quo.
>
> I usually make chicken soup using packaged noodles. �Today I decided to look
> up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
> down with some sort of virus. �The soup itself seemed to come out okay, as I
> added parsnips to the usual mix of veg I put in(that was the only real
> difference in recipes), but then came the matzo balls. �I bought fresh matzo
> meal and used all the ingredients they told me to. �I mixed, chilled,
> rolled, plopped in soup, covered and allowed to simmer for the required
> amount of time. �Matzo balls are supposed to be heavenly, so light they
> float off the spoon. �Why did they roll around in the bottom of the pot
> clanking together? �I made matzo marbles. � My daughter's observation was
> that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
> gene'..... We ended up picking out the marbles, cooking noodles and adding
> them to the soup stock.
>
> Any suggestions? �I followed the directions as written. �Any tried and true
> recipes of matzo balls?
>
> -ginny

"Virginia Tadrzynski" wrote:
> Okay, I tampered with what was considered the status quo.
>
> I usually make chicken soup using packaged noodles. Today I decided to look
> up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
> down with some sort of virus. The soup itself seemed to come out okay, as I
> added parsnips to the usual mix of veg I put in(that was the only real
> difference in recipes), but then came the matzo balls. I bought fresh matzo
> meal and used all the ingredients they told me to. I mixed, chilled,
> rolled, plopped in soup, covered and allowed to simmer for the required
> amount of time. Matzo balls are supposed to be heavenly, so light they
> float off the spoon. Why did they roll around in the bottom of the pot
> clanking together? I made matzo marbles. My daughter's observation was
> that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
> gene'..... We ended up picking out the marbles, cooking noodles and adding
> them to the soup stock.
>
> Any suggestions? I followed the directions as written. Any tried and true
> recipes of matzo balls?

Hmmm no more Jewish cooks at rfc....

Matzo balls are not cooked in the soup, they're cooked in plain salted
water and then served with the soup, same as noodles... if cooked in
the soup you did all that work for nothing because you ruin the soup

http://www.jewish-food.org/recipes/matzkna4.htm

On Sun, 20 Jan 2008 19:25:59 -0500, "Virginia Tadrzynski"
> wrote:

>Okay, I tampered with what was considered the status quo.
>
>I usually make chicken soup using packaged noodles. Today I decided to look
>up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
>down with some sort of virus. The soup itself seemed to come out okay, as I
>added parsnips to the usual mix of veg I put in(that was the only real
>difference in recipes), but then came the matzo balls. I bought fresh matzo
>meal and used all the ingredients they told me to. I mixed, chilled,
>rolled, plopped in soup, covered and allowed to simmer for the required
>amount of time. Matzo balls are supposed to be heavenly, so light they
>float off the spoon. Why did they roll around in the bottom of the pot
>clanking together? I made matzo marbles. My daughter's observation was
>that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
>gene'..... We ended up picking out the marbles, cooking noodles and adding
>them to the soup stock.
>
>Any suggestions? I followed the directions as written. Any tried and true
>recipes of matzo balls?
>
I'm not Jewish, so I bought the box of matzo meal and followed the
recipe on it. They turned out just fine. I've heard some kind of
bubble water is a secret... soda water? I don't remember.

--
See return address to reply by email
remove the smiley face first

Virginia Tadrzynski wrote:
> Okay, I tampered with what was considered the status quo.
>
> I usually make chicken soup using packaged noodles. Today I decided to look
> up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
> down with some sort of virus. The soup itself seemed to come out okay, as I
> added parsnips to the usual mix of veg I put in(that was the only real
> difference in recipes), but then came the matzo balls. I bought fresh matzo
> meal and used all the ingredients they told me to. I mixed, chilled,
> rolled, plopped in soup, covered and allowed to simmer for the required
> amount of time. Matzo balls are supposed to be heavenly, so light they
> float off the spoon. Why did they roll around in the bottom of the pot
> clanking together? I made matzo marbles. My daughter's observation was
> that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
> gene'..... We ended up picking out the marbles, cooking noodles and adding
> them to the soup stock.
>
> Any suggestions? I followed the directions as written. Any tried and true
> recipes of matzo balls?

I've used the recipe on the package of matzo meal for years. You do not
boil them in the soup! You boil them in a pot of salted water. The water
should be boiling when you drop them in. Cover the pot and keep it at a
slow simmer for no less than 45 minutes, then remove them from the pot
with a slotted spoon and put them into the warm (not hot) soup. Also you
*must* chill the mixture for an hour or longer. Wet your hands before
shaping the matzo balls and make them about the size of a walnut.

The best matzo balls are made with rendered chicken fat. The fat skimmed
from the broth works, too. IMHO, chicken soup should not been eaten the
first day it's been cooked. It has to sit in the fridge overnight.

I make over 100 matzo balls every Passover for our Temple's community
seder. Never have had a "sinker" using chicken fat. The fat cooks out of
the matzo balls for the most part, and winds up in the water. I use an
enamel pot for cooking the matzo balls. It belonged to my grandmother
fro whom I'm named.


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

"Janet Wilder" > wrote in message
...
> Virginia Tadrzynski wrote:
>> Okay, I tampered with what was considered the status quo.
>>
>> I usually make chicken soup using packaged noodles. Today I decided to
>> look up a recipe for 'Jewish Penicillin' since all and sundry seem to
>> have come down with some sort of virus. The soup itself seemed to come
>> out okay, as I added parsnips to the usual mix of veg I put in(that was
>> the only real difference in recipes), but then came the matzo balls. I
>> bought fresh matzo meal and used all the ingredients they told me to. I
>> mixed, chilled, rolled, plopped in soup, covered and allowed to simmer
>> for the required amount of time. Matzo balls are supposed to be
>> heavenly, so light they float off the spoon. Why did they roll around in
>> the bottom of the pot clanking together? I made matzo marbles. My
>> daughter's observation was that 'gee, Mom, I guess you didn't channel
>> your inner Jewish Mamma gene'..... We ended up picking out the marbles,
>> cooking noodles and adding them to the soup stock.
>>
>> Any suggestions? I followed the directions as written. Any tried and
>> true recipes of matzo balls?
>
> I've used the recipe on the package of matzo meal for years. You do not
> boil them in the soup! You boil them in a pot of salted water. The water
> should be boiling when you drop them in. Cover the pot and keep it at a
> slow simmer for no less than 45 minutes, then remove them from the pot
> with a slotted spoon and put them into the warm (not hot) soup.


Then, you say to the server "I really prefer my soup hot. Could you please
take this back to the kitchen and crank up the heat?"

For years, there's been a war in my family between those who love the
'sinkers' and those who love the 'floaters'. Personally, I'm a 'sinker'
fan, I love them denser!

Sharon

On Sun 20 Jan 2008 05:25:59p, Virginia Tadrzynski told us...

> Okay, I tampered with what was considered the status quo.
>
> I usually make chicken soup using packaged noodles. Today I decided to
> look up a recipe for 'Jewish Penicillin' since all and sundry seem to
> have come down with some sort of virus. The soup itself seemed to come
> out okay, as I added parsnips to the usual mix of veg I put in(that was
> the only real difference in recipes), but then came the matzo balls. I
> bought fresh matzo meal and used all the ingredients they told me to. I
> mixed, chilled, rolled, plopped in soup, covered and allowed to simmer
> for the required amount of time. Matzo balls are supposed to be
> heavenly, so light they float off the spoon. Why did they roll around
> in the bottom of the pot clanking together? I made matzo marbles. My
> daughter's observation was that 'gee, Mom, I guess you didn't channel
> your inner Jewish Mamma gene'..... We ended up picking out the marbles,
> cooking noodles and adding them to the soup stock.
>
> Any suggestions? I followed the directions as written. Any tried and
> true recipes of matzo balls?
>
> -ginny
>
>
>

Ginny, there are several factors that could influence how light the matzoh
balls turn out. You didn't post the recipe you used or the directions, but
some folks insist that separating the eggs and beating the whites, folding
them in at the will yield very light results. Some folks use seltzer water
instead of plain water in their recipe. Others insist that it's a high egg
ratio to matzoh meal. Also letting the forms balls rest a while in the
refrigerator before cooking.

I've never made them, but there are quite a few articles dealing with the
subject of "light" if you google "light matzoh balls".

Here is one such recipe from Epicurious...

http://www.epicurious.com/recipes/food/views/237828

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/20(XX)/08(MMVIII)
Today is: Feast of Septuagesima
*******************************************
Let me control the world's oxygen
supply and I don't care who makes the laws.
*******************************************

On Jan 20, 7:25 pm, "Virginia Tadrzynski" > wrote:
> Okay, I tampered with what was considered the status quo.
>
> I usually make chicken soup using packaged noodles. Today I decided to look
> up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
> down with some sort of virus. The soup itself seemed to come out okay, as I
> added parsnips to the usual mix of veg I put in(that was the only real
> difference in recipes), but then came the matzo balls. I bought fresh matzo
> meal and used all the ingredients they told me to. I mixed, chilled,
> rolled, plopped in soup, covered and allowed to simmer for the required
> amount of time. Matzo balls are supposed to be heavenly, so light they
> float off the spoon. Why did they roll around in the bottom of the pot
> clanking together? I made matzo marbles. My daughter's observation was
> that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
> gene'..... We ended up picking out the marbles, cooking noodles and adding
> them to the soup stock.
>
> Any suggestions? I followed the directions as written. Any tried and true
> recipes of matzo balls?
>
> -ginny

The key difference is the ratio of matzo meal to liquid. More matzo
meal, heavier matzo balls, less meal, lighter balls.
I find that when you first mix the ingredients, it should be a thinner
consistency than hot cereal, more batter than dough. During the
resting time, they become more like hot cereal. Use wet hands to form
the balls. Keeps you from being covered in the batter.

Don't crowd them in the boiling water. I drop mine in one at a time,
and wait for them to rise before adding the next one. A bit more of a
patchke, but they always come out fluffy. Lower the water to a simmer
after they've all risen.

Part of why they fluff up is that they're absorbing water as they
boil. That's why you don't want to boil them in your chicken soup.
Some people add a little chicken soup powder/boullion to the batter
for flavor, but they are essentially dumplings, so if you like
flavorful dumplings, add, if you don't , dont.<G>

For numerous recipes, all tested by the contributors, try www.jewishfood-list.com
..

(Shameless plug for website I'm involved with, which is overseen by
Brian Mailman, for you long-time rfc'ers)

maxine in ri

On Mon, 21 Jan 2008 08:20:34 -0800 (PST), maxine in ri
> wrote:

snipped for brevity
>
>For numerous recipes, all tested by the contributors, try www.jewishfood-list.com
>.
>
>(Shameless plug for website I'm involved with, which is overseen by
>Brian Mailman, for you long-time rfc'ers)
>
>maxine in ri

Thanks maxine for the link. Tell Brian hi.

koko
---
http://www.kokoscorner.typepad.com
updated 1/19

"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon, 21 Jan 2008 08:20:34 -0800 (PST), maxine in ri
> wrote:

>www.jewishfood-list.com

>(Shameless plug for website I'm involved with, which is overseen by
>Brian Mailman, for you long-time rfc'ers)

How's he doing and when did rfcj go to the web?

--
See return address to reply by email
remove the smiley face first

On Jan 21, 1:57 pm, sf wrote:
> On Mon, 21 Jan 2008 08:20:34 -0800 (PST), maxine in ri
>
> > wrote:
> >www.jewishfood-list.com
> >(Shameless plug for website I'm involved with, which is overseen by
> >Brian Mailman, for you long-time rfc'ers)
>
> How's he doing and when did rfcj go to the web?

He's doing ok. Just lost his Mom, busy with the food-list archive and
moderation, and still involved with rfcj which is still on Usenet.
Jewish-food list was started by the fellow who wanted to start rfcj,
to test for "traffic" and viability before the rfd was posted. You
know how much rfc loves to be subdivided (NOT!). He ran the list for
a number of years, finally moving it to ygroups. Then he announced he
was tired of it, and would close the list if noone took it on. Brian
took the bait, and ran the list from 600 to 2100 members today.
Insists on a civil tone, and no spam.

He's still active on Usenet, just not here.

maxine in ri

On Mon, 21 Jan 2008 17:32:19 -0800 (PST), maxine in ri
> wrote:

>He's still active on Usenet, just not here.

I've only seen him post on rfc a handful of times in the last god only
knows how many years... 5 -7? Please tell him he is missed here.

--
See return address to reply by email
remove the smiley face first

On Jan 21, 11:20�am, maxine in ri > wrote:
> On Jan 20, 7:25 pm, "Virginia Tadrzynski" > wrote:
>
>
>
>
>
> > Okay, I tampered with what was considered the status quo.
>
> > I usually make chicken soup using packaged noodles. �Today I decided to look
> > up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
> > down with some sort of virus. �The soup itself seemed to come out okay, as I
> > added parsnips to the usual mix of veg I put in(that was the only real
> > difference in recipes), but then came the matzo balls. �I bought fresh matzo
> > meal and used all the ingredients they told me to. �I mixed, chilled,
> > rolled, plopped in soup, covered and allowed to simmer for the required
> > amount of time. �Matzo balls are supposed to be heavenly, so light they
> > float off the spoon. �Why did they roll around in the bottom of the pot
> > clanking together? �I made matzo marbles. � My daughter's observation was
> > that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
> > gene'..... We ended up picking out the marbles, cooking noodles and adding
> > them to the soup stock.
>
> > Any suggestions? �I followed the directions as written. �Any tried and true
> > recipes of matzo balls?
>
> > -ginny
>
> The key difference is the ratio of matzo meal to liquid. �More matzo
> meal, heavier matzo balls, less meal, lighter balls.
> I find that when you first mix the ingredients, it should be a thinner
> consistency than hot cereal, more batter than dough. �During the
> resting time, they become more like hot cereal. �Use wet hands to form
> the balls. �Keeps you from being covered in the batter.
>
> Don't crowd them in the boiling water. �I drop mine in one at a time,
> and wait for them to rise before adding the next one. �A bit more of a
> patchke, but they always come out fluffy. �Lower the water to a simmer
> after they've all risen.
>
> Part of why they fluff up is that they're absorbing water as they
> boil. �That's why you don't want to boil them in your chicken soup..
> Some people add a little chicken soup powder/boullion to the batter
> for flavor, but they are essentially dumplings, so if you like
> flavorful dumplings, add, if you don't , dont.<G>


Exactly correct... they will absorb a goodly portion of your soup
(perhaps all depending on how much matzo balls), and whatever soup
remains, if any, will be extemely cloudy and quite thickened. Also
they should have their own separate flavor, matzo balls shouldn't
taste like the soup, and the soup definitely should not taste of the
matzo balls. If cooked together the result is garbage, so why bother.

"Sheldon" > wrote in message
...
On Jan 21, 11:20?am, maxine in ri > wrote:
> On Jan 20, 7:25 pm, "Virginia Tadrzynski" > wrote:
>
>
>
>
>
> > Okay, I tampered with what was considered the status quo.
>
> > I usually make chicken soup using packaged noodles. ?Today I decided to
> > look
> > up a recipe for 'Jewish Penicillin' since all and sundry seem to have
> > come
> > down with some sort of virus. ?The soup itself seemed to come out okay,
> > as I
> > added parsnips to the usual mix of veg I put in(that was the only real
> > difference in recipes), but then came the matzo balls. ?I bought fresh
> > matzo
> > meal and used all the ingredients they told me to. ?I mixed, chilled,
> > rolled, plopped in soup, covered and allowed to simmer for the required
> > amount of time. ?Matzo balls are supposed to be heavenly, so light they
> > float off the spoon. ?Why did they roll around in the bottom of the pot
> > clanking together? ?I made matzo marbles. ? My daughter's observation
> > was
> > that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
> > gene'..... We ended up picking out the marbles, cooking noodles and
> > adding
> > them to the soup stock.
>
> > Any suggestions? ?I followed the directions as written. ?Any tried and
> > true
> > recipes of matzo balls?
>
> > -ginny
>
> The key difference is the ratio of matzo meal to liquid. ?More matzo
> meal, heavier matzo balls, less meal, lighter balls.
> I find that when you first mix the ingredients, it should be a thinner
> consistency than hot cereal, more batter than dough. ?During the
> resting time, they become more like hot cereal. ?Use wet hands to form
> the balls. ?Keeps you from being covered in the batter.
>
> Don't crowd them in the boiling water. ?I drop mine in one at a time,
> and wait for them to rise before adding the next one. ?A bit more of a
> patchke, but they always come out fluffy. ?Lower the water to a simmer
> after they've all risen.
>
> Part of why they fluff up is that they're absorbing water as they
> boil. ?That's why you don't want to boil them in your chicken soup.
> Some people add a little chicken soup powder/boullion to the batter
> for flavor, but they are essentially dumplings, so if you like
> flavorful dumplings, add, if you don't , dont.<G>


Exactly correct... they will absorb a goodly portion of your soup
(perhaps all depending on how much matzo balls), and whatever soup
remains, if any, will be extemely cloudy and quite thickened. Also
they should have their own separate flavor, matzo balls shouldn't
taste like the soup, and the soup definitely should not taste of the
matzo balls. If cooked together the result is garbage, so why bother.


The recipe included chicken, parsnips, carrots, onions, mushrooms and a cup
of broccoli, apparently the soup was way too full for the balls to do what
the balls gotta do........

Will try them again, only this time in plain chicken stock.

-ginny

>
> Any suggestions? I followed the directions as written. Any tried and true
> recipes of matzo balls?
>
> -ginny
>
>
I generally use the recipe on the Streitz brand matzo meal. Usually I
do add more meal to get the right consistency before chilling for a bit.
It's kind of like an oatmeal consistency before I chill it. This
recipe also calls for soda water and for the fat, I use chicken fat.

Also, the past few times I've cooked the matzo balls in the soup. They
taste even better and it hasn't caused the soup to get cloudy or thicken
in the least.

It took some experimenting for me to get these right and even after all
these years of making them I do sometimes get very tasty matzo marbles.
--
Queenie

*** Be the change you wish to see in the world ***

MayQueen > wrote:
> > Any suggestions? �I followed the directions as written. �Any tried and true
> > recipes of matzo balls?
>
> > -ginny
>
> I generally use the recipe on the Streitz brand matzo meal. �Usually I
> do add more meal to get the right consistency before chilling for a bit.
> � It's kind of like an oatmeal consistency before I chill it. �This
> recipe also calls for soda water and for the fat, I use chicken fat.
>
> Also, the past few times I've cooked the matzo balls in the soup. �They
> taste even better and it hasn't caused the soup to get cloudy or thicken
> in the least.
>
> It took some experimenting for me to get these right and even after all
> these years of making them I do sometimes get very tasty matzo marbles.


One can only imagine... yet another TIADer.

http://www.manischewitz.com/recipes/...p&ref=mrecipes

Virginia Tadrzynski wrote:
> Okay, I tampered with what was considered the status quo.
>
> I usually make chicken soup using packaged noodles. Today I decided to look
> up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
> down with some sort of virus. The soup itself seemed to come out okay, as I
> added parsnips to the usual mix of veg I put in(that was the only real
> difference in recipes), but then came the matzo balls. I bought fresh matzo
> meal and used all the ingredients they told me to.

I can almost guarantee you they told you to use too many eggs. My
mom taught me early on to take it easy on the eggs, and when I don't
listen, I get cannonballs.

Serene