A Chic Matzo Ball???
Well here you have it. NOT your mother’s matzo ball soup. These mini matzo balls are scooped with a melon baller- a great idea from bonappetit.com. I mix these matzo balls into my favorite chicken soup. With all the cool weather coming our way, I think that these matzah balls will be on the menu.
makes about 26 mini matzah balls.
- 2 large eggs, separated
- 1/4 cup club soda
- 2 tablespoons safflower oil or 2 tablespoons (1/4 stick) pareve margarine, melted
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup unsalted matzo meal
Combine egg yolks, club soda, safflower oil or margarine, chives, coarse salt, and 1/4 teaspoon pepper in medium bowl; whisk to blend. Stir in matzo meal. Whisk egg whites in another medium bowl until soft peaks form. Stir 1/3 of whites into matzo mixture to loosen. Fold in remaining whites in 2 additions. Cover and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
Bring large pot of salted water to boil. Dip 1-inch melon baller or teaspoon-size measuring spoon in boiling water, then fill with rounded scoop of batter. Immerse melon baller in water and shake to release batter. Repeat with remaining batter, dipping melon baller or measuring spoon in boiling water between scoops. Adjust heat so water simmers gently. Cook matzo balls uncovered until tender, about 25 minutes.
Using slotted spoon, transfer matzo balls to 13x9x2-inch glass baking dish. DO AHEADCan be made 1 day ahead. Cover and chill.
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