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seeking a solution for matzoballs that are like cannonballs

a
amigewolb Apr 18, 2011 12:35 PM

Hi. I'm wondering if anyone has a process for softening the rock-hard matzoballs I already made. I'd settle for something a little less hard - not looking for a miracle at this point. Thanks.
Ami

  1. r
    rockycat Apr 19, 2011 08:38 AM

    There's not much you can do after the fact. Hopefully, your guests belong to the camp who likes sinkers. Next time you make matzah balls try handling them less. That makes for lighter matzah balls.

    I'll be crossing my fingers tonight when I serve. My daughter helped me make the matzah balls this year for the first time so I'm expecting to have half sinkers and half floaters.

    2 Replies
    1. re: rockycat
      a
      amigewolb Apr 21, 2011 09:40 AM

      Thanks for the information -- I think I did handle them too much. I'm sure yours were delicious. As it turns out, most of the guests said they liked them -- but I think they were just being kind.
      amigewolb

      1. re: rockycat
        r
        rockycat Apr 25, 2011 07:03 AM

        As a follow-up - the matzah balls came out as expected. Mine were light as usual, my daughter's were not sinkers, but were definitely heavier than mine. Since I made the batter and we formed the balls out of the same bowl, the only possible difference was how we handled them. A lighter touch made all the difference.

        I'm not suggesting that there is only one correct recipe for matzah balls, but I've never used seltzer. I separate my eggs and whip the whites to nearly stiff peaks. This is what works for me. YMMV.

      2. m
        Mother of four Apr 19, 2011 08:59 AM

        Are you sure that you cooked them long enough? I find that it usually takes a good hour, no matter what the recipe said.

        1 Reply
        1. re: Mother of four
          a
          amigewolb Apr 21, 2011 09:43 AM

          I'll try that next time. Thanks for the tip! Although another reply said not to cook them too long -- so I'll try them both ways. I'll get it right one of these years. . .
          amigewolb

        2. d
          Diane in Bexley Apr 19, 2011 09:02 AM

          Sorry but I don't think there is any "fix" for rock hard matzo balls. But a tip I learned a long, long time ago for nice fluffy balls is to use some club soda or seltzer water. The fizz acts like a leavening to lighten them up. Also, if you want really super light balls, try whipping the egg whites a little before folding them in. The other issue is not to overcook them. Exact timing is hard to give since circumferences vary in size of matzo balls. Mine are about the size of golf balls and I cook them in a very wide large stock pot in simmering water for about 30 minutes. I test one with a toothpick and drain them well before refrigerating or freezing. Good luck for the future, don't give up. Practice does make perfect.

          1 Reply
          1. re: Diane in Bexley
            a
            amigewolb Apr 21, 2011 09:45 AM

            These are great suggestions - thanks for taking the time to reply. I'll certainly try them next time.
            amigewolb

          2. s
            smartie Apr 21, 2011 04:07 PM

            sinkers are best anyhow for me - how did you make them?

            2 Replies
            1. re: smartie
              a
              amigewolb Apr 24, 2011 10:31 PM

              I have to admit I made them from the Manischewitz matza ball mix and just followed directions - I think they were hard because I rolled them too tightly into little solid balls about 1" diameter and put them in the refrigerator and didn't cook them until the next day.

              1. re: amigewolb
                v
                valerie Apr 29, 2011 10:56 AM

                I have been using the Manischewitz mix for years and I swear they come out perfectly. I think you are right in that maybe they were rolled too solid or making the batter a day in advance doesn't work. I completely make them a day in advance, let them cool, keep in refrigerator and gently reheat the day I serve them. I have never had a problem.

            2. visciole Apr 21, 2011 04:21 PM

              I prefer light, small matzoh balls. I use a lot of minced onion, blend the dough lightly, and whip the egg white until it is almost stiff, and fold it in. Then refrigerate the dough for at least an hour so it's cold when you form the balls, and handle it lightly, i.e. don't squeeze and settle for less-than-perfect spheres. I make them about 1 1/2 inches in diameter and cook for around 10 minutes. They are fully cooked and light, but bits of onion do tend to float out into the broth!

              1 Reply
              1. re: visciole
                a
                amigewolb Apr 24, 2011 10:24 PM

                This recipe sounds great -- I really appreciate it and plan to try it soon.

              2. m
                magiesmom Apr 21, 2011 04:21 PM

                this kind of ball is wonderful warmed and halved with some butter on it.

                1 Reply
                1. re: magiesmom
                  a
                  amigewolb Apr 24, 2011 10:21 PM

                  That sounds delicious -- I'll try that next time. Thanks!

                2. n
                  normalheightsfoodie Apr 24, 2011 10:55 PM

                  I have heard that using seltzer in the process really lightens them up.

                  1 Reply
                  1. re: normalheightsfoodie
                    a
                    amigewolb Apr 29, 2011 10:39 AM

                    Thanks for the tip. I've heard that too and will give it a try.

                  2. j
                    jerseydiner Apr 25, 2011 07:30 AM

                    I make mine with seltzer (my grandmother's original recipe called for ginger ale). I add a bit of ground ginger, onion powder, garlic powder, white pepper and fresh herbs to my batter. I also make the batter several hours in advance (with chicken fat) and let it sit in the fridge before forming the balls. I boil them covered (no peeking) for 40 minutes in a pot of chicken bouillon and then add them to the soup after they've cooked. They are always light and fluffy and get rave reviews. Less handling makes for lighter balls. Ironically, the mix usually contains sodium bicarbonate - a leavening agent. From scratch tastes best in my book!

                    1 Reply
                    1. re: jerseydiner
                      a
                      amigewolb Apr 29, 2011 10:45 AM

                      What a great recipe - thanks for sharing it. I bet they're delicious.

                    2. thew Apr 25, 2011 07:38 AM

                      send them here. i do not like soft fluffy matzohballs. they need to have some bite or they just fall apart in you mouth like soggy toilet paper

                      1 Reply
                      1. re: thew
                        a
                        amigewolb Apr 29, 2011 10:42 AM

                        That's so funny! I'm going to have that image from now on when I eat fluffy matzohballs.

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