HOW TO MAKE TERRIBLE MATZOH BALLS
- Don’t let the dough rest long enough. The recommended 15 minute waiting time for the dough to condition itself is not long enough. If you wait only 15 minutes you will have hard matzoh balls, as the fat & moisture won't be absorbed enough. If you wait longer, the result will be better.
- To make the matzoh balls fall apart, put them in water that’s only simmering instead of very hot -- it should be at a rapid boil.
- Take the lid off the pot often to let the steam out. Letting steam escape helps to prevent the matzoh balls from getting light and well-cooked inside. Leaving the lid on makes them lighter and fluffier.
- Don't boil them long enough. The time on the package is just enough. A little more is ok too. If you want them to be hard and undercooked, take them out sooner.
- Leave the cooked matzoh balls in the broth for the soup for a long time. They will absorb the liquid and you won't have enough broth to serve all your guests.
|Matzoh-ball soup at my sister's Seder a couple of years ago.|
Do you know the old joke about the blond movie star who married a Jewish intellectual and was invited to his mother's house for Passover? According to the story she said: "These matzoh balls are delicious! What other parts of the matzoh do you eat?" If you are old enough to know the joke you probably can identify the movie star and her husband.