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matzo ball soup recipe needed

Florida Hound Dec 15, 2010 06:47 PM

A few years ago, my wife and I had supper at a diner on Central Ave in Hartsdale, NY, and were delighted with a type of Matzo ball soup where the matzo balls had a slight crust quality to them. My wife recalls they had a flavor somewhat like stuffing. The restaurant was unwilling to share their delicious secret. I am no expert on Matzo balls, but any Matzo ball product we have otherwise tried has been pretty bland, and the texture much softer/mushier than at this diner. So we are in search of a recommended recipe that might come close to what we enjoyed in Hartsdale. Can any Chowhounds help? Thanks,
Florida Hound.

  1. goodhealthgourmet Dec 15, 2010 07:01 PM

    sounds like they may have been baked, not boiled. there's a traditional Lithuanian preparation for them, but they're usually stuffed with a ground beef mixture. you might want to try baking a recipe for dense matzo balls...a.k.a. sinkers ;)

    1. c
      cappucino Dec 16, 2010 02:51 AM

      Once a year on Pesach, we make my grandmother's "bombs." The use of Schmaltz (chicken fat) gives the ball a more intense flavor. they are dense and sink. The outside is a bit harder than the norm. You may not want to go the schmaltz route, though.

      9 Replies
      1. re: cappucino
        DeisCane Dec 16, 2010 06:59 AM

        Using actual matzoh rather than a mix helps.

        1. re: cappucino
          EmpireState Dec 16, 2010 07:08 AM

          Any other tips to make them sink without using shmaltz? Also, DeisCane- when you say using actual matzoh, do you mean matzoh meal?

          1. re: EmpireState
            DeisCane Dec 16, 2010 07:15 AM

            No, I mean crushing up real matzoh. That's how my MIL does it. She's in Hungary where matzoh meal is not easily available.

            1. re: DeisCane
              itzgid Apr 8, 2012 01:18 PM

              Your MIL has the right idea. The pitfall of using matzoh meal is that it's ground very finely, which won't yield a fluffy ball. Smash up your own matzoh leaves in a lot of little air holes to begin with. But making them without schmaltz? Not if you want the flavor to be there.

            2. re: EmpireState
              berel Dec 16, 2010 07:15 AM

              add baking soda (sodium bicrabonate) makes them fluffier

              1. re: berel
                DeisCane Dec 16, 2010 07:20 AM

                Isn't the OP looking to do the opposite of "fluffier"?

                1. re: DeisCane
                  berel Dec 16, 2010 07:42 AM

                  I guess cement would work then

                  1. re: berel
                    AdinaA Dec 16, 2010 07:59 AM

                    Mushiness can be fixed by thoroughly chilling the dough before you make the balls. I use chicken fat and matzo meal from a box, egg and water. Shaping the chilled dough and dropping it into boiling soup (a pot large enough so that it doesn't stop boiling as the matzo balls go in.) makes a very light ball with a smooth edge. No mush.

                    The Lithuanian idea for baking them with meat inside is interesting. I think I'll try it for Pesach.

                    1. re: AdinaA
                      goodhealthgourmet Dec 16, 2010 11:00 AM

                      here are a couple of options - one with beef, and one without:



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