Savory Spice-Infused Matzo Balls
Elevate your Passover meal with these Savory Spice-Infused Matzo Balls, inspired by Joan Nathan's beloved recipe. These delicate dumplings are infused with the warm flavors of nutmeg and ginger, harmonizing beautifully to create a subtly spiced addition to your matzo soup. With the option of using vegetable oil or chicken fat, you can tailor these matzo balls to suit your dietary preferences while maintaining the traditional essence of this cherished dish. Allow the dough to chill in the refrigerator for a few hours or overnight to enhance the flavors and achieve the perfect texture. Your guests will enjoy the delightful twist on the classic matzo ball, making this dish a memorable centerpiece for any occasion.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Vegetable oil or chicken fat
3 tablespoons (measured)
Large eggs
6 (well beaten)
Salt
1 teaspoon (measured)
Grated nutmeg
1/4 teaspoon (freshly grated)
Grated fresh ginger
1 teaspoon (freshly grated)
Matzo meal
1 1/4 cups (measured)
Chopped fresh parsley
1 tablespoon (freshly chopped)
Instructions
1
In a medium bowl, combine the vegetable oil or chicken fat with the well-beaten eggs, salt, grated nutmeg, grated fresh ginger, matzo meal, and chopped fresh parsley.
2
Mix the ingredients thoroughly until a cohesive dough forms.
3
Cover the bowl with plastic wrap and refrigerate the mixture for at least a few hours, or overnight for best results.
4
Once the dough has chilled, bring 3 quarts of water to a rolling boil in a large pot. Add a generous tablespoon of salt to the boiling water.
5
With your hands dipped in cold water to prevent sticking, gently form the matzo dough into balls about the size of large walnuts.
6
Carefully drop the formed matzo balls into the boiling water. Reduce the heat to a gentle simmer, cover the pot, and let them cook for approximately 20 minutes.
7
Use a slotted spoon to remove the matzo balls from the water, allowing excess water to drain off, before adding them to your favorite soup.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Spice-Infused Matzo Balls?
They are delicate dumplings infused with the warm flavors of nutmeg and ginger, designed to be a subtly spiced addition to matzo soup.
Who inspired this specific matzo ball recipe?
This recipe is inspired by Joan Nathan's beloved matzo ball preparations.
What unique spices are used in these matzo balls?
The recipe uses freshly grated nutmeg and freshly grated ginger to provide a unique flavor profile.
Can I use chicken fat instead of vegetable oil?
Yes, you can use either 3 tablespoons of vegetable oil or chicken fat (schmaltz) depending on your preference.
How many eggs are required for this recipe?
The recipe calls for 6 large eggs that should be well beaten.
How long should the matzo ball dough chill?
The dough should be refrigerated for at least a few hours, or overnight for the best results.
Why is it important to refrigerate the mixture before cooking?
Refrigeration allows the flavors to enhance and helps achieve the perfect texture for forming the balls.
What size should the matzo balls be formed into?
The dough should be formed into balls approximately the size of large walnuts.
How can I prevent the dough from sticking to my hands?
Dipping your hands in cold water before forming the balls will prevent the dough from sticking.
How much water is needed to boil the matzo balls?
You should bring 3 quarts of water to a rolling boil.
Should I salt the boiling water?
Yes, add a generous tablespoon of salt to the boiling water before adding the matzo balls.
How long do the matzo balls need to simmer?
They should cook for approximately 20 minutes.
Do I need to cover the pot while the matzo balls cook?
Yes, after adding the balls and reducing to a simmer, cover the pot for the duration of the cooking time.
How many ingredients are in this recipe?
There are 7 main ingredients: oil/fat, eggs, salt, nutmeg, ginger, matzo meal, and parsley.
Is fresh parsley used in this recipe?
Yes, the recipe includes 1 tablespoon of freshly chopped fresh parsley.
What is the best way to remove the cooked matzo balls from the water?
Use a slotted spoon to carefully remove them while allowing excess water to drain off.
Can these be served in any soup?
Yes, once cooked, they can be added to your favorite soup, though they are traditional for matzo soup.
Are these matzo balls suitable for Passover?
Yes, they are specifically highlighted as a way to elevate your Passover meal.
What is the preparation for the ginger?
The recipe requires 1 teaspoon of freshly grated fresh ginger.
How much matzo meal is needed?
The recipe calls for 1 1/4 cups of measured matzo meal.
Does the recipe include salt in the dough?
Yes, 1 teaspoon of salt is combined with the other dry and wet ingredients in the bowl.
What is the texture of the finished matzo balls?
They are described as delicate dumplings with a perfect texture achieved through chilling the dough.
Can I make the dough the night before?
Yes, chilling the dough overnight is recommended for the best flavor and consistency.
What heat setting should I use for cooking the balls?
Start with a rolling boil to add the balls, then reduce the heat to a gentle simmer.
Is the nutmeg fresh or ground?
The recipe specifies 1/4 teaspoon of freshly grated nutmeg.
Are these matzo balls gluten-free?
While one of the tags suggests gluten-free, standard matzo meal is made from wheat; use a certified gluten-free matzo meal if you have dietary restrictions.
What type of bowl should be used for mixing?
A medium-sized bowl is sufficient for combining the ingredients into a cohesive dough.
How do I know when the dough is ready for the fridge?
The ingredients should be mixed thoroughly until they form a cohesive dough.
Do I cook them directly in the soup broth?
No, the instructions state to boil them in salted water first and then add them to the soup.
How many matzo balls does this recipe make?
While the exact count isn't specified, it uses 1 1/4 cups of meal and 6 eggs to create walnut-sized balls.