Makes about 20 mini balls.
When you think of Eastern European dishes, Matzo Balls come to mind. There are many variations. They can be made with or without fat; they can be firm or light; they can be boiled in chicken stock or water. I like mine small, semi- fluffy, and cooked either in chicken stock or water flavored with a consommé cube. I prefer this method because matzo balls absorb a lot of liquid while they cook. Plain water does not impart any flavor. I also like to serve 2-3 matzo balls per person. A slightly different version of this recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine. And if you need a great recipe for chicken soup, you can find one in the same cookbook.
- 3 large eggs, separated, at room temperature
- ½ cup, plus 1 generous tablespoon of matzo meal (See Note)
- 2 tablespoons vegetable oil
- 1 tablespoon bubbly water, such as Pellegrino
- Kosher salt,
- Freshly ground black pepper
- 4 cups either chicken stock or water flavored with a consommé cube (See Note)
- Beat egg whites until just foamy, not stiff. Add yolks and continue beating combined well.
- Gradually add matzo meal and mix with a rubber spatula, always reaching the bottom of the bowl. Add oil, water and season to taste with salt and pepper. Cover and refrigerate for 15-20 minutes, depending how firm you like them.
- Bring the chicken stock or water flavored with consommés cube to a boil and let it simmer.
- With the smallest ice cream scooper -- number 00 (less than 1 tablespoon) form full balls and drop directly into simmering stock.
- Cook gently, covered for 15 minutes, turning them once.
- Remove with a perforated spoon to soup bowls filled with very hot chicken soup.
- If you are making the matzo balls ahead of time warm them in the stock. Then drop them into the simmering chicken soup.
- I buy store bought chicken stock for the purpose of boiling the matzo balls.
- I discard the stock in which the matzo balls were cooked.
- I tested this recipe using Manischewitz matzo meal.