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Help!!! Why are my matzo balls hard????

 
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Mamish Mama









  
Post Posted: Tue, Sep 21 2010, 8:36 pm       Post subject: Help!!! Why are my matzo balls hard????
I have made this recipe a few times and my matzo balls came out amazing and fluffy. Occasionally I get one that doesn't behave but overall they are usually good. I just took out 4 balls from my dough batch to do a "test run" before tomorrow and they are hard on the inside after cooking. What am I doing wrong?

Here is my recipe if it helps to know...


8 large eggs
2 teaspoons canola oil
2 teaspoons extra-virgin olive oil
1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
1/4 cup water
1/3 cup freshly chopped parsley leaves
2 tablespoons kosher salt
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
2 cups matzo meal
2 1/4 teaspoons baking powder

Let refrigerate for minimally one hour or overnight.

This is my first course tomorrow and I really need some guidance fast!!

TYIA and Chag Sameach to All!
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Mrs Bissli









  
Post Posted: Tue, Sep 21 2010, 8:45 pm       Post subject: re: Help!!! Why are my matzo balls hard????
I don't see anything wrong with the ingredients, it should be fluffy given you're using enough eggs and oil/fat... BUT maybe leaving the mixture for such a long time could have resulted in harder dough? I usually leave mine for only about 20min or so. Also are you cooking them in a wide pot with the lid on? That seems to help matza balls fluff up during the cooking.
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fortunate123









  
Post Posted: Tue, Sep 21 2010, 8:49 pm       Post subject: re: Help!!! Why are my matzo balls hard????
Are you dropping them into water that has come to a "rolling boil"?
I don't know if this is helpful, but I usually make matzah balls with the mix and if the water isn't really boiling then the matzah balls come out hard. I have also heard of adding seltzer to make them super fluffy.
good luck!
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Lady Godiva









  
Post Posted: Tue, Sep 21 2010, 8:50 pm       Post subject: re: Help!!! Why are my matzo balls hard????
Are you opening the lid of the pot while they're cooking? For fluffy matza balls, do not uncover the pot for at least 20 minutes after you have thrown the matza balls into the soup (or boiling water).
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Rubber Ducky









  
Post Posted: Tue, Sep 21 2010, 9:40 pm       Post subject: re: Help!!! Why are my matzo balls hard????
I have the same initial thought as some others: Are you keeping the pot covered? It really does make a big difference.
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de_goldy









  
Post Posted: Tue, Sep 21 2010, 10:02 pm       Post subject:
Try using seltzer instead of water.
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Laughing Bag!









  
Post Posted: Tue, Sep 21 2010, 10:21 pm       Post subject:
de_goldy wrote:
Try using seltzer instead of water.

I was gonna say the same lol
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lamplighter









  
Post Posted: Tue, Sep 21 2010, 10:23 pm       Post subject:
I cheat.
I add baking powder and it is fail proof.
_________________
"But it's no use going back to yesterday, I was a different person then"- Alice in Wonderland
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shanie5









  
Post Posted: Tue, Sep 21 2010, 10:40 pm       Post subject:
Are u sure the baking powder was mixed in very well? That is the main ingredient here for fluffier knaidlach.

Also, are they covered in the fridge?
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If you're gonna be blue, be bright blue!
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Mamish Mama









  
Post Posted: Wed, Sep 22 2010, 8:55 am       Post subject: re: Help!!! Why are my matzo balls hard????
thank you so much for replies.

#1 - I do cover the dough when in the ref.

#2 - I do NOT keep them covered while cooking (light bulb moment) maybe this is the secret!!!

Thank you so much, I hope your suggestions will help save my matzo balls Smile
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Mamish Mama









  
Post Posted: Wed, Sep 22 2010, 8:57 am       Post subject: re: Help!!! Why are my matzo balls hard????
Also, do all of you cook them for the entire time on a rolling boil or do you lower the flame after a few minutes?
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Tamiri









  
Post Posted: Wed, Sep 22 2010, 9:04 am       Post subject: re: Help!!! Why are my matzo balls hard????
Because they are really golf balls? Is that the correct response? Laughing
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Mamish Mama









  
Post Posted: Wed, Sep 22 2010, 9:16 am       Post subject: re: Help!!! Why are my matzo balls hard????
well... only golf balls on the inside. they do cook about 1/2 way through then the inside is very dense - like golf balls Smile

I guess I didn't inherit the matzo ball chromosome.
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Tamiri









  
Post Posted: Wed, Sep 22 2010, 9:18 am       Post subject: Re: re: Help!!! Why are my matzo balls hard????
Mamish Mama wrote:
well... only golf balls on the inside. they do cook about 1/2 way through then the inside is very dense - like golf balls Smile

I guess I didn't inherit the matzo ball chromosome.
Me either. I don't make them often enough. Think: maybe once/year.
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Rubber Ducky









  
Post Posted: Wed, Sep 22 2010, 9:23 am       Post subject: re: Help!!! Why are my matzo balls hard????
I bring water to a boil, shape and add the matzo balls one by one to the boiling water, and then cover and lower the flame. The water should still be at a low boil but not a hard boil. Cook for at least 30 minutes, covered.
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Shopmiami49









  
Post Posted: Wed, Oct 13 2010, 7:38 am       Post subject: re: Help!!! Why are my matzo balls hard????
MamishMama, I don't know if you are still following this thread, but how many balls does this recipe make? Do you just mix everything together? They sound amaaaaazing.
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For every minute of anger, you lose sixty seconds of happiness.
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Mamish Mama









  
Post Posted: Mon, Oct 18 2010, 12:47 pm       Post subject: re: Help!!! Why are my matzo balls hard????
Hi, to all wondering....I pitched the original batch then made a new one and only refrigerated for 20 min. before shaping and boiling. That must have been the problem because the second batch came out AMAZING soft and fluffy.

As for the poster who asked how many this recipe yields... I can get about 30+ out of it depending on size. Also I have recently cut it in thirds bc I didn't need much and it worked out well.
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