motza ball soup
Elvis...
Hello
I would like a recipe for motza ball soup. I know its easy...but
everyone has a different version and I'd like to try them all!
Thanks
Elvis
--
_______________________________________________________________________
The best way to a man's heart is to saw his breast plate open!
Ruth Heiges
Elvis... wrote:
>
> Hello
> I would like a recipe for motza ball soup. I know its easy...but
> everyone has a different version and I'd like to try them all!
As a start, I suggest you have a look at the recipes in the rfcj
archives: <http://www.cyber-kitchen.com/rfcj>. Search for _matza balls_.
You'll find recipes for matza balls/kneidlach, vegetable broths and
chicken broths. One doesn't make "matza ball soup." The soup is one
thing and the matza balls another.
Ruth
Miriam Podcameni Posvolsky
Elvis,
I just make matzoh balls and serve them with chicvken soup.
I'm also posting my version of chicken soup, different from the way my
grandma made.
Knaidlech
I don't measure but here it is approx. how I make them
1 cup matze mail
about 3/4 cups water
2 eggs
white pepper and nutmeg ( this gives it a real good taste)
Place matze mail in a bowl, add water, salt, pepper , nutmeg the eggs and
stir to combine well.
Chill 1 hour
Make 1" sized balls ( I like them real small).
Cook balls in the soup or in plenty of salted boiling water for 20 minutes.
Note: If you use only eggs( no water) they become too heavy
* Exported from MasterCook *
Miriam's Chicken Soup
Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
bones, back,wings, neck, feet and gizzard
2 chickens -- or
1 whole chicken
2 onions
2 carrots
1 clove garlic
2 celery ribs
1/2 tsp thyme
1 tablespoon peppercorns
salt -- to taste
1 tablespoon oil
4 parsley stems(no leaves)
1. Cut chicken or bones in small pieces.
2. Dice 1 onion, carrots, celery
3 .Heat oil in stockpot, and add chicken pieces and bones to slightly brown
4.Add roughly chopped onion, carrot and celery and cook 6 minutes, stirring
2 to 3 times.
5 .Pour about 8 cups cold water and bring to boil.
6. Turn down heat to simmer and add herbs and peppercorns tied in
cheesecloth, and garlic(whole, peeled) and 1 whole onion.
7. Simmer 2:1/2 hours
8. Strain .Season with salt
9(. Let cool overnight in fridge.
10. Remove fat from surface. reheat and serve with noodles or dumplings or
kneidlach
- - - - - - - - - - - - - - - - - -
--
Miriam Podcameni Posvolsky
Rio de Janeiro, Brasil
Elvis... <de...@coastnet.com> wrote in article
<34A458...@coastnet.com>...
> Hello
> I would like a recipe for motza ball soup. I know its easy...but
> everyone has a different version and I'd like to try them all!
>
Fred Goldrich
From my own experience:
1) I prefer to boil them in water, as boiling
them in the soup makes it cloudy;
2) I find that boiling them in a covered pot
makes them a little lighter, but then the heat has to
be checked occasionally, as too violent boiling can make
them fall apart.
-- Fred Goldrich
In article <01bd132d$f7bda960$661548a6@internet>,
Miriam Podcameni Posvolsky <mir...@pobox.com> wrote:
>Elvis,
>I just make matzoh balls and serve them with chicvken soup.
>I'm also posting my version of chicken soup, different from the way my
>grandma made.
>
>Knaidlech
>I don't measure but here it is approx. how I make them
>
>1 cup matze mail
>about 3/4 cups water
>2 eggs
> white pepper and nutmeg ( this gives it a real good taste)
>
>Place matze mail in a bowl, add water, salt, pepper , nutmeg the eggs and
>stir to combine well.
>Chill 1 hour
>Make 1" sized balls ( I like them real small).
>Cook balls in the soup or in plenty of salted boiling water for 20 minutes.
>Note: If you use only eggs( no water) they become too heavy
--
Fred Goldrich
gold...@panix.com
Mrs. Elaine Radis
My recipe comes in two parts...NEVER cook the matzo balls in the soup.
It is OK to warm them up though (in the soup, <g>)!
MM: MY MATZO BALLS
---------- Recipe via Meal-Master (tm) v8.05
Title: MY MATZO BALLS
Categories: Soups, Side dish, Passover
Yield: 10 balls
1/3 c Matzo meal; or up to 1 1/2 c
2 1/2 Egg
1/3 c Schmaltz; or a bit more
1/3 ts Salt
1. Whisk the egg and the schmaltz together until well
combined.
2. Stir in the matzo meal until everything comes
together. Add salt.
3. Put the mixture in the fridge for about an hour.
Form into balls quickly, 1" size, (they expand) and
refrigerate again for at least an hour or until ready
to cook.
4. Drop into hot salted boiling water and cover; NEVER
THE SOUP, turn down to a simmer for about 15 minutes.
They will rise to the top when they are done. I never
boil them in the soup because it clouds the broth. You
can drop into the soup after they are cooked to soak
up the flavor of the broth. Serve with the soup of
course.
NOTE: This is the 'shitarien' method and I watched my
Bubbe make it this way for years You will also have
to render the chicken fat, or buy it. No self
respecting matzo ball was made WITHOUT schmaltz, <g>...
-----
MM: BUBBE'S CHICKEN SOUP
---------- Recipe via Meal-Master (tm) v8.05
Title: BUBBE'S CHICKEN SOUP
Categories: Soups, Poultry, Jewish, Chicken
Yield: 8 servings
lg Fowl; 5-6 lb.
1 lg Kettle; (10-12 qt.)
-Water; TO cover and bring
-to a boil
-While waiting prepare
1 lg Onion
3 Celery stalks
1 Parsnip; OR
lg -Sweet potato
1 bn Carrot
1 bn Dill
1 bn Parsley
1. Put the chicken in the pot and cover with water.
When the soup comes to a boil, skim off the top, add
the veggies, turn down to a simmer.
2. While the soup simmers, keep the lid askew, and
season to taste for about two hours It's wonderful
and freezes well.
NOTE: #1 Put the dill and parsley in the mesh onion
bag, to make for easier removal. Most would say to
throw the veggies out, but I like to eat the carrots
and the onion. The chicken is great in sandwiches or
salad. I love it hot by itself, but you can put pieces
in the soup when you serve. Add rice or noodles
(cooked elsewhere) and of course there's always matzo
balls. Enjoy,
NOTE: #2 If you can't find a fowl, use a Perdue Oven
Roaster, cut up. A butcher gave me this tip once and I
now use it all the time. He cut it up too. Lately I
have been using the sweet potato in place of the
parsnip. My family seems to prefer it that way.
-----
Auntie_e/ Framingham
Elvis...
mmmmm
thank you!
elvis
Miriam Podcameni Posvolsky wrote:
>
> Elvis,
> I just make matzoh balls and serve them with chicvken soup.
> I'm also posting my version of chicken soup, different from the way my
> grandma made.
>
> Knaidlech
> I don't measure but here it is approx. how I make them
>
> 1 cup matze mail
> about 3/4 cups water
> 2 eggs
> white pepper and nutmeg ( this gives it a real good taste)
>
> Place matze mail in a bowl, add water, salt, pepper , nutmeg the eggs and
> stir to combine well.
> Chill 1 hour
> Make 1" sized balls ( I like them real small).
> Cook balls in the soup or in plenty of salted boiling water for 20 minutes.
> Note: If you use only eggs( no water) they become too heavy
>
BSWEET
On Tue, 30 Dec 1997 11:35:40 CST, "Elvis..." <de...@coastnet.com>
wrote:
>mmmmm
>thank you!
>elvis
>
Oy, now you've started something.
First chicken soup: One chicken, half a large rutabaga, several
turnips, parsnips, celery, carrots. Boil the life out of everything
and strain the soup. Leave some skin on, depending on your cholesterol
worries.
BSweet likes garlic and chicken boullion in his soup. I, his
girlfriend the purist, prefer it without.
Matzoh balls: Buy a box of Manischewitz matzoh meal and follow the
directions to the letter. Add finely chopped parsley, if you want to
get adventuresome. And boil them matzoh balls for 2 hours in water.
Don't let anyone fool you. That's how long it takes to make them light
as feathers and fully cooked.
janek
Ruth Heiges
BSWEET wrote:
> Matzoh balls: Buy a box of Manischewitz matzoh meal and follow the
> directions to the letter. Add finely chopped parsley, if you want to
> get adventuresome. And boil them matzoh balls for 2 hours in water.
> Don't let anyone fool you. That's how long it takes to make them light
> as feathers and fully cooked.
Whoa! Dem's fightin' words!
I agree with following the Manischewitz recipe, but cooking for *2
hours* is totally unnecessary.
BTW, someone asked how to make them heavy, like his mother used to make
them. My advice is to substitute oil for schmaltz or margarine. That
should create pretty good sinkers.
Ruth
Bob Halpern
BSWEET wrote:
>
> On Tue, 30 Dec 1997 11:35:40 CST, "Elvis..." <de...@coastnet.com>
> wrote:
>
> >mmmmm
> >thank you!
> >elvis
> >
> Oy, now you've started something.
>
> First chicken soup: One chicken, half a large rutabaga, several
> turnips, parsnips, celery, carrots. Boil the life out of everything
> and strain the soup. Leave some skin on, depending on your cholesterol
> worries.
Chicken feet, now availabe here in Los Anegeles, really add flavor.
>
> BSweet likes garlic and chicken boullion in his soup. I, his
> girlfriend the purist, prefer it without.
>
> Matzoh balls: Buy a box of Manischewitz matzoh meal and follow the
> directions to the letter. Add finely chopped parsley, if you want to
> get adventuresome. And boil them matzoh balls for 2 hours in water.
> Don't let anyone fool you. That's how long it takes to make them light
> as feathers and fully cooked.
Don't handle them any more than absolutely needed to shape them.
>
> janek
Bob Halpern
We have a friend who likes them heavy. We tell the story of our first
attempt to make them. They were so tough/heavy we actually could bounce
them in the sink. We were hysterical laughing.
If you handle them a lot while shaping them, and push the material
into a round shape, the density goes up, the weight goes up, the
rock gets harder.
Don't handle - light. Handle a lot - heavy.
Ruth Heiges wrote:
>
> BSWEET wrote:
>
> > Matzoh balls: Buy a box of Manischewitz matzoh meal and follow the
> > directions to the letter. Add finely chopped parsley, if you want to
> > get adventuresome. And boil them matzoh balls for 2 hours in water.
> > Don't let anyone fool you. That's how long it takes to make them light
> > as feathers and fully cooked.
>
Sharon Stein
Ruth Heiges wrote:
>
> BSWEET wrote:
>
> > Matzoh balls: Buy a box of Manischewitz matzoh meal and follow the
> > directions to the letter. Add finely chopped parsley, if you want to
> > get adventuresome. And boil them matzoh balls for 2 hours in water.
> > Don't let anyone fool you. That's how long it takes to make them light
> > as feathers and fully cooked.
>
> Whoa! Dem's fightin' words!
>
> I agree with following the Manischewitz recipe, but cooking for *2
> hours* is totally unnecessary.
>
> BTW, someone asked how to make them heavy, like his mother used to make
> them. My advice is to substitute oil for schmaltz or margarine. That
> should create pretty good sinkers.
>
> Ruth
Has anyone ever heard of roasting the matzo balls in oil after they have
been boiled? My Mom used to do this before fat grams became fashionable,
but I've never seen or heard of anyone else doing it. They had a crisp
outside and were delicious!!
Sharon
Wendy Baker
Bob Halpern (b...@CPUperform.com) wrote:
: We have a friend who likes them heavy. We tell the story of our first
: attempt to make them. They were so tough/heavy we actually could bounce
: them in the sink. We were hysterical laughing.
: If you handle them a lot while shaping them, and push the material
: into a round shape, the density goes up, the weight goes up, the
: rock gets harder.
: Don't handle - light. Handle a lot - heavy.
: Ruth Heiges wrote:
: >
: > BSWEET wrote:
: >
: >
: > BTW, someone asked how to make them heavy, like his mother used to make
: > them. My advice is to substitute oil for schmaltz or margarine. That
: > should create pretty good sinkers.
: >
: > Ruth
My mother gave me her recipe for Matzo Balls (light school). She
specified the number of eggs, the number of spoons of melted chicken fat,
th quantity of water and then "Matza Meal to thicken". The first time I
made them I was terrified of making them heavy (like the other side of the
family) so I added some matza meal and refrigerated the stuff to continue
to thicken as specified. I made the balls and put them into the boiling
water and they were so light that they came apart making a kind of
fleishig matza cereal fluff. The next year referred to the Manschevits
box for a reasonable amount to start with and have had reasonable success
since.
I do love those old time recipe that involve touch and feel and
appearance.
Wendy in NYC
rai...@ix.netcom.com
Sharon Stein wrote:
>
> Has anyone ever heard of roasting the matzo balls in oil after they have
> been boiled? My Mom used to do this before fat grams became fashionable,
> but I've never seen or heard of anyone else doing it. They had a crisp
> outside and were delicious!!
Nope, I never heard of that. But I did hear today that some people make
cholent with matza balls instead of beans for Passover.
Beth.
Gregory Sutter
On Mon, 5 Jan 1998 03:46:21 CST, Ruth Heiges <hei...@post.tau.ac.il>
wrote:
>BSWEET wrote:
>
>> Matzoh balls: Buy a box of Manischewitz matzoh meal and follow the
>> directions to the letter. Add finely chopped parsley, if you want to
>> get adventuresome. And boil them matzoh balls for 2 hours in water.
>> Don't let anyone fool you. That's how long it takes to make them light
>> as feathers and fully cooked.
>
>Whoa! Dem's fightin' words!
>
>I agree with following the Manischewitz recipe, but cooking for *2
>hours* is totally unnecessary.
I found that about an hour is good; the first couple of times I made
them I made the mistake of not cooking them enough. *Those* were
sinkers.
>BTW, someone asked how to make them heavy, like his mother used to make
>them. My advice is to substitute oil for schmaltz or margarine. That
>should create pretty good sinkers.
I do use (extra virgin olive) oil rather than schmaltz, but since I've
learned to cook them enough and don't compress the balls too much when
I'm shaping them, they come out pretty well. Not too light, not too
heavy.
Regards,
GReg
--
Gregory S. Sutter "How do I read this file?"
mailto:gsu...@pobox.com "You uudecode it."
http://www.pobox.com/~gsutter/ "I I I decode it?"
Mrs. Elaine Radis
> BTW, someone asked how to make them heavy, like his mother used to
make
> them. My advice is to substitute oil for schmaltz or margarine. That
> should create pretty good sinkers.
>
Actually dumping in a lot of matzo meal will do it too. There is a
great story in Sara Kasdan's LOVE & KNISHES...about Mama's matzo balls,
SINKERS...
Auntie_e/ Framingham
Evelyn Munro
On Tue, 6 Jan 1998 04:53:57 CST, Ruth wrote:
<snipped>
>If anyone is totally averse to schmaltz, especially the vegetarians among you, I
>recommend making a "faux schmaltz" by frying up onions in margarine and using
>that, rather than oil. It yields a tasty and fluffy product.
Thanks for this tip Ruth, I am not Jewish but use a lot of Jewish
recipes. I like good food and so do my granddaughters!
Evelyn
The Chocolate Lady
>> BTW, someone asked how to make them heavy, like his mother used to make
>> them. My advice is to substitute oil for schmaltz or margarine. That
>> should create pretty good sinkers.
>>
>
My Grandmother's recipe is the classic HEAVY matzah ball. If I recall
correctly (the recipe is in with the Pesach stuff, and only comes out
once a year):
Put eggs (unbeaten) and water in a bowl
Sprinkle over this the matzah meal
Sprinkle over this the potato starch
Grate one onion over this
Sprinkle salt, white pepper and cinnamon over this
At this point, if you place your spoon on top, it shouldn't sink.
Cut up (not softened) margarine and place on top
Now MIX "as best you can" using only a spoon - handmixers are not
allowed, and could cause these to be light. Chill for one hour.
Shape into balls and drop into boiling soup or boiling salted water.
COUNT how many you put in! Bring back to a boil and cook for 1/2
hour. Remove from the pot and chill again. Heat in the soup 1/2 hour
before serving.
These come out wonderful, believe me - absolutely fantastic. The
cinnamon gets concentrated in the center and really gives these a
lovely taste - much more flavorful than any other matzah ball I've
ever had - soft or hard.
I believe the recipe is Istonian in it's origin.
(Ask me just before Pesach for the amounts of the ingrediants, if
you're interested.)
The Chocolate Lady
Davida Chazan <davida at jdc dot org dot il>
~*~*~*~*~*~
De chocolatei non est disputandum! Ergo, carpe chocolatum!
~*~*~*~*~*~
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Joe...@webtv.net
What about the instant stuff. The soup and matza mix. Two hours???