Jenny Learns to Cook: Matzo Ball Soup

Comment

Comment by Toby Graham on June 1, 2010 at 2:43pm

That's how long I cook them for, about 25-30 minutes I also like the bite ( the way my grandmother used to make them ) If you want them puffier just keep them in for about 40-45 - hence not needing to do all the separating and whisking part

Comment by Jenny on June 1, 2010 at 11:49am

I stuck them in for the last half hour that the soup cooked. They were a little hard in the middle, but sometimes I like the bite.

Comment by Toby Graham on June 1, 2010 at 11:20am

I don't think there's any need, all looks too much hard work to me :) how long did you cook them for?

Comment by Jenny on June 1, 2010 at 11:17am

Thanks for the comment - I was following the recipe... Usually, I think people put Seltzer in matzo balls to make them poofy - I assumed whipping the egg whites created the same effect... Thoughts?

Comment by Toby Graham on June 1, 2010 at 11:10am

Hi there, just my opinion but you don't have to separate the eggs, just chuck them in with the Matzo meal then add a pinch of salt and white pepper ( they really don't taste the same unless you put in chicken, or simulated chicken fat!) then when you're making the balls add a few teaspoons of the soup into the mix - some people add crushed almonds but I don't bother, happy cooking.