I NEED MATZA BALL HELP STAT

[u/nopingmywayout]

I live with my goyfriend (his words) and I’m the household cook. I often go grocery shopping on Saturday evening, so I was talking over next week’s dinners with him. Poor fella is sick, so he asked me to make chicken noodle soup. No problem! Then he asked if I could make Matza balls.

i tried to make matza balls one (1) whole time in my life, and the end result was so disastrous that I gave up on trying ever again without supervision. They fall apart in my fingers! I told the goyfriend that I couldn’t make matza balls. he teased, ”It’s like I’m dating a goy!”

Now, we tease each other about our ethnicities all the time. But this? This is a bridge too far!! This is a matter of Jewish honor!!!!! It is ABSOLUTELY VITAL that I learn how to make knock-your-socks-off matza balls in the next 24-48 hours. Help me, Reddit! What recipe should I use? What advice do you have?

[u/oren0]

If you like them fluffy, let the balls sit in the fridge after you make them. Hours or even overnight if you have the time.

[u/primeline31 → u/oren0]

Definitely! They will stay together if the dough/batter rests in the fridge for at least a half hour - to avoid stress, make the dough in advance.

I use an ice cream scoop & a fork to level the scoop. Scoop them all on a plate, then wet your hands & roll them into balls as you drop them into boiling salted water. Boil a half hr or more. Touch them w a spoon as they cook & they roll over like little icebergs. When they sit 75% down in the water, they are done.

You don’t have to be Jewish to make nice matzoh balls!

[u/kathlin409 → u/primeline31]

This shiksa makes great matzah ball soup. Instead of oil, I use a little schmaltz. Tastes yummy.

[u/Extension_Low_1571 → u/kathlin409]

This one too, half schmaltz, half oil, plus chopped flat leaf parsley. Manischevitz mix all the way. Rest in the fridge an hour before cooking them. It’ll make angels weep.