digest
Short Summary
Main recommendation: Make light, fluffy matzah balls from scratch using seltzer instead of water or broth, and use a fork rather than a whisk to beat the eggs. Shape the chilled mixture with oiled hands and simmer the balls for 30 to 40 minutes. The video presents this as a weekly family staple, not only a Passover dish.
Key Points
- Seltzer, not water or chicken broth, is what the speaker credits for the lightness and fluff.
- Lightly beaten eggs and oil are blended with seltzer before the matzah meal is added, and the mixture is chilled to firm up.
- The speaker says she learned the homemade method from her cousin Brachah in Israel and no longer buys the mix.
- Rolling the balls with oiled hands helps them stay round, and the balls will at least double in size as they cook.
- Serving tip: use a strainer and scoop from the bottom so the balls keep their shape.
Details Worth Noting
- Concrete instructions:
- Ingredients: 4 eggs, lightly beaten (the video shows 3 eggs in the bowl, and the recipe calls for 4); 1/2 cup seltzer; 1/3 cup oil; 1 cup matzah meal. The recipe yields 28 matzah balls.
- Beat the eggs lightly with a fork for about 30 seconds, then add the seltzer and oil and whisk with the fork for another 15 to 30 seconds.
- Measure liquids in a clear glass liquid measuring cup with a pour spout.
- Add the matzah meal and mix gently with the fork from the bottom, without over-mixing, until it comes together.
- Cover the mixture and refrigerate it to chill and firm up.
- Bring a pot of heavily salted water to a rolling boil.
- Rub a little cooking spray or oil onto your hands, then roll about 1 to 2 tablespoons of mixture with light pressure into a round about 1 to 2 inches in diameter.
- Gently place each ball into the boiling water, cover, and simmer 30 to 40 minutes.
- To serve, use a strainer, scoop from the bottom, and add the balls to soup such as chicken soup with julienne carrots.
- The speaker notes that she sometimes asks her husband to open the seltzer because it sprays.
- Too much oil on the hands does not help; a small amount works best.
Bottom Line
Seltzer and a light touch, with gentle handling and mixing, are the central techniques for fluffy homemade matzah balls.
