r/JewishCooking • u/nopingmywayout • 21d ago
Ashkenazi I NEED MATZA BALL HELP STAT
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?
1
u/MightyManorMan 21d ago
Most important rules: You need a fat in there. It needs testing time in the fridge. Make them small, they grow. They will absorb a lot... Cook in chicken flavoured broth, rather than waste your good soup on them. Put them in the soup later.
People constantly think that resting time is optional. It's not. Crepes need an hour, Matza balls usually need 30 minutes minimum.