that recipe title isn't a typo. Unlike the Basic Matzo Balls
on the Manischewitz matzo meal box, these matzo balls are
made from whole matzos, with a little matzo meal to hold them
together. In a couple of cookbooks from the beginning of the
century they are called matzo kleis, or "dumplings."
The matzos give the balls a good flavor and firm texture,
a little denser than what you might call "floaters.".
I like to cook these just before they are served. They should
be transferred from the cooking liquid directly into simmering
soup. For best results, use salted matzo, whether plain, egg,
or egg and onion.
about 16 matzo balls
6 matzos, broken in half
tablespoons chicken schmaltz, unsalted butter or peanut
medium yellow onion (6 ounces), finely chopped
1/2 teaspoons kosher salt
teaspoon freshly ground black pepper
to 8 tablespoons matzo meal
the matzos in a wide bowl and cover with cold water. Heat
the fat in a large frying pan and sauté the chopped
onion until translucent, about 8 minutes. Add the salt and
pepper. Meanwhile, drain the matzo in a sieve. Using your
fingertips, press the matzo against the sides of the sieve
to squeeze out as much water as possible. This will also break
the matzo up into tiny pieces. Add the squeezed matzo to the
frying pan. Continue sautéing for about 5 to 7 minutes
to heat through. Remove from the heat and transfer to a bowl.
Let cool about 10 to 15 minutes. Stir in the eggs along with
6 tablespoons or so of the matzo meal. The mixture should
be thick enough to hold its shape, but not so thick that it
clumps. Add more matzo meal if necessary. Refrigerate uncovered
for about 1 hour.
5 quarts of water with 1 1/2 tablespoons kosher salt to a
boil. Wet your hands with cold water. Gently shape heaping
tablespoonfuls of the matzo mixture into balls and drop into
the boiling water. The matzo balls will sink to the bottom
of the pot and then rise to the surface while they cook. When
the water comes back to a boil, turn down the heat to a simmer.
Cover and let cook for 25 minutes, until they double in size
and are cooked through. Using a slotted spoon, remove from
the cooking liquid and place them in the simmering soup.
I make them in advance? Almost. You can make the matzo balls
completely and store them in the soup until you are ready
to serve them. Or else you can shape the balls up to a day
in advance, cover them with plastic wrap and refrigerate them
until you are ready to cook them.
if made with schmaltz and chicken soup.
if made with oil and water.
if made with butter.