This reduced-fat recipe makes light and fluffy matzoh balls. Take extra care to form them without compressing the mixture.
Make Ahead: The matzoh ball mixture needs to be refrigerated for at least 1 hour and up to 3 hours. The cooked matzoh balls can be refrigerated (not in liquid) for up to 1 day. Reheat in broth over low heat until warmed through.
Servings: 8 medium matzoh balls
- 3 large eggs
- 3/4 cup plain matzoh meal, preferably Streit's
- 1/2 teaspoon salt
Separate the egg whites and egg yolks; beat the whites in the bowl of a stand mixer or hand-held electric mixer on medium-high speed to form stiff peaks.
Beat the yolks in the separate bowl of a stand mixer or hand-held electric mixer on medium speed until they are light yellow and slightly thickened.
Fold the beaten yolks into the whites, then gently fold in the matzoh meal and the salt, making sure they are thoroughly incorporated. Cover and refrigerate for at least 1 hour and up to 3 hours.
Bring a large, wide pot of salted water to a boil over high heat.
Use water to moisten your fingers, then shape the mixture into 8 balls of equal size. Do not compress. Drop them into the water; reduce the heat to medium-high or medium. Cover and cook for about 20 minutes. Transfer to a pot of heated chicken broth, or use a slotted spoon to transfer to an airtight container. Let cool, then cover and refrigerate for up to 1 day. Do not store them in liquid, or they will become too fragile.
Adapted from a recipe in “Love and Knishes: An Irrepressible Guide to Jewish Cooking,” by Sara Kasdan (Vanguard, 1957).
Tested by Bonnie S. Benwick.
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