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
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
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"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
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This Recipe for Chuck's Favorite Chewy Matzoh Balls is one of thousands in the Recipes-to-go Bread Cookbook.
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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 Tip |
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This is a recipe for Chuck's Favorite Chewy Matzoh Balls from the recipe cookbook of Recipes-to-go (Bread)
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
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: 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