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Shirley's Floating Matzo Balls
by Kate Sonders
“Some people cook their matzo balls in chicken stock, but I cook mine in water. It makes them much lighter,” says Shirley Cohen. Light and fluffy matzo balls are the crowning glory of a good chicken soup and Cohen says, “There’s no excuse for hard matzo balls, which we call 'sinkers' in our family.”
2 tablespoons vegetable oil
2 eggs
1/2 cup matzo meal
1 tablespoon salt
2 tablespoons chicken stock or water
1. Mix together vegetable oil, eggs, matzo meal, salt, and chicken stock or water. Mix well. Refrigerate mixture for 30 minutes. While the mixture is chilling, fill a 4-quart stockpot three-quarters full of water, add 1 tablespoon of salt, and bring to a rapid boil.
2. Roll mixture into golf-ball-size balls. When the water comes to a rolling boil, simmer matzo balls at medium heat for about 30 minutes. Remove matzo balls with slotted spoon and store on cookie sheet until ready to add to chicken soup.
Makes about 8 matzo balls.
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