happy holidays to all my TER friends as well, whichever holiday you happen to be celebrating.
It's quite the holiday season!

-- Modified on 4/12/2006 6:00:18 AM

Not unlike other balls the matzoh ball must be handle gingerly and carressed into shape with caring skilled hands.
Sinkers or floaters? That was the question always asked of Momma Miki's kneidels [matzah balls] at the first seder. Would my always delicious matzah balls sink to the bottom of her wonderfully rich chicken soup, or would they float delicately over the surface. The answer to the question was never certain; some years they sank with a slightly chewy texture and other years they floated with a melt-in-your-mouth lightness. What causes the difference? It comes from the ratio of eggs to matzah meal and the amount of air whipped into the eggs. Too much oil added to the mix will make them sink, as will removing the cover while they cook.


Some of you may like "floaters" and others may like "sinkers." Below you will find some of my favorite matzah ball recipes and some that have been sent or given to me over the years.

My Favorite Matzah Balls (Pareve or Meat)
Preparation Time: 20 minutes
Chilling Time: 1-1/2 hours
Boiling Time: 30-40 minutes





4 jumbo egg yolks
1 tsp. salt
pinch cayenne pepper
1 tsp. parsley
1 tbsp. grated onion
2 tbsp. vegetable oil (or melted chicken fat, if desired)
1/2 tsp. pareve chicken soup mix (optional)
4 jumbo egg whites, beaten stiffly
3/4 cup matzah meal

Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.


either way you like 'em and I like all balls...I wish you and yours a Happy, Healthy Holiday season...Let us take a moment to realize how truly Blessed we all are