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Forum
-> Recipe Collection
-> Soup
Liba
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Wed, Mar 16 2011, 3:21 am
Grace I use whole wheat matzah meal on occasion, same recipe (per 1 egg, 1 tbsp oil, 1 tbsp cold water, 1/4tsp salt, pinch of baking powder, bit of pepper, mixed plus 1/4 cup matzah meal) though I do add a bit more salt since they tend be be a bit bland.
They come out fine, just a darker color.
FWIW I keep my matzah meal in the freezer so I don't find I have to refrigerate them after mixing them up. I just wait a minute and they are the right texture and all set to drop into the pot.
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cm
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Wed, Mar 16 2011, 4:23 am
My mother's matzah balls are the fluffiest - like clouds! She says when you are shaping them, just barely nudge the mixture into position - any squeezing, rolling or packing and they will be too hard. Also, maybe make them smaller so they cook more evenly? Hope this helps!
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sa613
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Wed, Mar 16 2011, 5:56 am
These always come out fluffy, maybe due to the addition of baking powder. I also like them because they have only 1/3 cup of oil.
4 eggs
1/3 cup oil
¼ t pepper
1 t salt
2 t baking powder
1 1/3 cups matzo meal
Beat everything but the matzo meal together very well (til frothy). Slowly stir in the matzo meal. With wet hands for into little balls (scoop out a big teaspoon's worth- they really fluff up big). Cook in boiling water or soup. Makes a lot.
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shanie5
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Wed, Mar 16 2011, 7:51 pm
est wrote: | shanie5 - I made your recipe and it was AMAZING! had just the right texture and taste - thanks so much!!!
wanna make it again now and am not sure how much baking powder to use since I saw you posted this recipe twice, once with 1/2 tsp and once with 1/4, and I really can't remember which one I followed last time. please can you clarify which amount you find to be best? thank you. |
I dont measure it-it's approximate-sorry. Its probably closer to 1/2 though.
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shanie5
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Wed, Mar 16 2011, 7:53 pm
cm wrote: | My mother's matzah balls are the fluffiest - like clouds! She says when you are shaping them, just barely nudge the mixture into position - any squeezing, rolling or packing and they will be too hard. Also, maybe make them smaller so they cook more evenly? Hope this helps! |
Its the opposite for me. If I dont shape them, roll them, compress them, then they fall apart. I used to use a scoop and just dump them in. Then I watched my then 8 yr old dd roll them and found they were better that way. Probably has to do with the texture of the mixture used.
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bubble gum
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Tue, Apr 26 2011, 9:25 pm
Just wanted to add one point that may seem obvious to everyone....warming them up in the soup makes a huge difference. I use my mothers recipe- her kneidlach are fluffy and light. I made them a bunch of times and couldnt figure out why mine were so firm and not fluffy. Till one week I dumped them in the soup pot to heat up and tada! They were soft and fluffy.
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penguin
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Fri, Jan 08 2016, 10:44 am
I was just searching for a recipe (can't the one I used to use) and came across this old thread. Anyhow does anyone happen to have a recipe that includes ginger and parsley in the knaidlach? I think the recipe was called No-Fail or Never-Fail Knaidlach.
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