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Matzo Ball DISASTER! Please help!


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Matzo Ball DISASTER! Please help!

janie | | May 12, 2010 10:10 AM

First time attempting matzo balls last night, and after searching and reading lots of recipes and tips, wanted the easiest fool proof approach for fluffy matzo balls...well, what I ended up with were hard sinkers with absolutely no flavor whatsoever--no wait, they had the flavor of disgust.

This is what I did:
1/2 cup seltzer cold
1 cup Manishevitz matzo meal (could not find Streits, except for one box that was leaking all over the place--so got the Manishev in a canister..it certainly didn't have a matzo like smell..and there were hard little black things in it--but it was sealed ok.
4 eggs
2 tbsp of chopped parsley (probably should have used a lot less than that as they were very speckled)
some white pepper
some sea salt
1/4 cup of olive oil (used extra virgin)

In large glass bowl--I whisked the eggs together with the oil, and then added everything else, stirred it with a wooden spoon, just enough to blend it..as the tips I read so not to overmix or overwork. The mixture looked a bit thin, but the directions I was using said not to worry that it would get thicker in the fridge and don't add more matzo meal. I then put it in the fridge covered with plastic wrap for 1 hour. In the meantime, I boiled the water in a large pasta pot so it would be ready at the hour mark, I saw a video on chow that said not to overform the matzo balls, and try to just sort of form them loosely..so I did this instead of rolling them into balls...I added some salt to the boiling water and then put them one by one into the water, they seemed very fluffly at first, although oddly shaped (they looked more like little dumplings--although they were sort of strangely sized--I did them at about 2 in diameter and they expanded quite a bit. I kept them boiling fairly strongly for about 20 min and then lowered to simmering strongly for another 15 minutes...they were all floated to the top, and I periodically moved them around a bit to submerge them a little better--the lid was partially off just a bit to allow some steam to escape. Then I heated up my broth, and wanted them to cook for the last 15 minutes or so in the hot broth--i made noodles separately.

When I took them out of the boiling water and put them in a bowl to rest until my broth came up to a boil, they looked kind of slimy and flattened a bit--and then after they went into my broth, were heated through and we attempted to eat them..they were just horrendous. Absolutely the wrong texture--tough and dense in the center and tasted like sand and seltzer--you could actually taste the flavor the seltzer..none of that fluffy buttery like goodness I was aiming for...now I know I didn't have the smaltz, but there's got to be some other bad mistake I made to create these monsters...i would like to redeem myself today, dump these and put some new ones in the pot, and see if my family will comply. By the way the broth was good, although these losers have been sitting in it all night in the fridge, hope they didn't ruin that too...

Thank you for some guidance out there!!!! Also, stayed away from the mixes because all of the ones I saw had msg in them---and also, I had another recipe which was identical to the one I used except it called for 1/4 cup of seltzer not 1/2 cup.

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