1 cup unsalted matzoh
1 tsp salt, scant
3 tsp salt, for cooking water
3 pinches ground ginger
2 pinches ground nutmeg
1 pinch ground allspice
1 tiny pinch cinnamon
4 eggs
4 tsp schmaltz
1 (rendered chicken fat
1 or melted clarified butter)
1 warmed to liquify
A Recipe for
Chuck's Favorite Chewy Matzoh Balls
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Do vegetarians eat animal crackers? |
| Author Unknown |
Do vegetarians eat animal crackers? |
| Author Unknown |
This Recipe for Chuck's Favorite Chewy Matzoh Balls is one of thousands in the Recipes-to-go Bread Cookbook.
Herb Tip |
If you enjoy this Chuck's Favorite Chewy Matzoh Balls Recipe - you should enjoy the recipe collections you can find on the websites below:
Food is an important part of a balanced diet. |
| Anonymous |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
This is a recipe for Chuck's Favorite Chewy Matzoh Balls from the recipe cookbook of Recipes-to-go (Bread)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Herb Tip |
: Mix together the matzoh meal, 1 ts salt, ginger, allspice and
cinnamon.
: In a seperate bowl, whisk the eggs just to combime, then
whisk in the liquid fat. Stir this into the dry ingredients, then
add two tb plus 2 ts water (or soup) and combine with a few strokes.
Cover and chill for 20 minutes.
: With a teaspoon scoop up enough to roll between your palms
into a large walnut size ball. Batter will be sticky, have a bowl of
water to wet your hands. Place the dumplings on a baking sheet,
cover with plastic wrap and chill again for 10 minutes.
: In a 5-quart pot bring to a boil 3 quarts of water and 3 ts
salt (or use soup). Place the matzoh balls in the liquid, cover and
partially simmer for 20 minutes. Drain and store in the refrigerator,
in a tightly closed container. Washington Post 3/96 Walt
Serves: 14
Chuck's Favorite Chewy Matzoh Balls Recipe brought to you by Recipes To-Go