Cloudy with a Chance of Matzo Balls – Kuftaot

My Savta (grandma) made Kuftaot (Matzo balls) once a year for our holiday Pesach (Passover). I never had her official recipe, so I had to recreate this recipe throughout the years based on my taste memories.

For years now we’ve annually enjoyed the BEST tasting and the MOST light and fluffy Matzo balls you ever eaten …

The great LOVE for this dish comes from the fact that we all (but especially my oldest daughter) wait a whole year to eat these Matzo balls.

Matzo balls are serious business …

Yes, they are about flavor, but most of all they are about texture. In many families matzo balls are the source of pride and family tradition: Many “Balabustas” claim for the fluffiest, the lightest, the tastiest, the absolute BEST Matzo balls you can ever imagine… The recipes usually involve special tips that are kept secret. I decided it is time to expose mine…

You will need:

(Makes 25-30 Matzah balls)

340 gr. Matzo meal (3 cups)

3 (large) Eggs

¾ cup Canola Oil

2 cups (boiling) Water

Parsley

Cilantro

Dill

1 tbsp. Consommé / Soup Mix Powder

1 tsp. Black pepper

¼ tsp. White Pepper

1½ tsp. Salt

2 Bay Leaves

Let’s get to work:

Bring 2 cups of water to a boil and add canola oil and all spices (including soup mix powder). Cook for couple of minutes.

Pour carefully onto the Matzo Meal.

Use a fork to gently poke and mix lightly to allow the Matzo meal absorb the liquids. Set aside to cool for about 30 minutes.

Meanwhile finely chop parsley, cilantro and dill and add to the mixture after it had cooled.

Gently mix together with a fork.

Separate the eggs and add the yolks to the mixture.

Whip the egg whites to FLUFFY foam.

Be careful not to over whip the egg whites, as they may get stiff.

Carefully FOLD the egg whites’ cloudy foam into the mixture. Make sure to always gently use a fork or a spatula and not to overly mix the mixture.

To create the Matzo balls, wet your hands and form balls of about 2 inch in diameter.

As you use your hands to bring the mixture together to a ball shape, try not to tighten too much and keep it airy… I actually mainly tap with my fingers to create the ball shape.

Bring water to a boil in a large pot add a bay leaf or two…

When the water is boiling gently drop the Matzo balls in.

Cook over a gentle simmer partially covered for 40-45 minutes.

Carefully take the balls out of the water and set aside to cool and firm up. Cover with plastic wrap so they do not dry.

If you serve them right away, add them to a hot soup. If you do not serve them right away, store in the refrigerator and right before serving warm them up covered in the microwave. Add to the soup of your choice.

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Quick Recipe:

Matzo Balls / Kuftaot –

Bring 2 cup of Water to a boil in a small saucepan.

Add Canola Oil, Consommé (Soup Mix Powder), Black Pepper, White Pepper and Salt.

Boil together and mix until unified.

Pour liquids over Matzo Meal mix LIGHTLY using a fork.

Set aside for 30 minutes to cool.

Add finely chopped Parsley, Cilantro and Dill and mix lightly.

Add 3 yolks and mix lightly still using a fork.

Whip Egg Whites to fluffy airy foam.

Carefully fold Egg Whites foam into the mixture.

Gently create balls (2 inch in diameter).

Carefully drop into boiling water with Bay Leaves.

Cook over a gentle simmer partially covered for 40-45 minutes.

Set aside to firm up and cool at room temperature.

 

If you do not serve them right away, store in the refrigerator and before serving warm them up covered in the microwave. Add to the soup of your choice.