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



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Mamish Mama




 
 
    
 

Post Tue, Sep 21 2010, 6:36 pm
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 Tue, Sep 21 2010, 6:45 pm
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 Tue, Sep 21 2010, 6:49 pm
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 Tue, Sep 21 2010, 6:50 pm
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 Tue, Sep 21 2010, 7:40 pm
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 Tue, Sep 21 2010, 8:02 pm
Try using seltzer instead of water.
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Laughing Bag!




 
 
    
 

Post Tue, Sep 21 2010, 8:21 pm
de_goldy wrote:
Try using seltzer instead of water.

I was gonna say the same lol
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lamplighter




 
 
    
 

Post Tue, Sep 21 2010, 8:23 pm
I cheat.
I add baking powder and it is fail proof.
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shanie5




 
 
    
 

Post Tue, Sep 21 2010, 8:40 pm
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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Mamish Mama




 
 
    
 

Post Wed, Sep 22 2010, 6:55 am
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 Wed, Sep 22 2010, 6:57 am
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 Wed, Sep 22 2010, 7:04 am
Because they are really golf balls? Is that the correct response? LOL
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Mamish Mama




 
 
    
 

Post Wed, Sep 22 2010, 7:16 am
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 Wed, Sep 22 2010, 7:18 am
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 Wed, Sep 22 2010, 7:23 am
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 Wed, Oct 13 2010, 5:38 am
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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Mamish Mama




 
 
    
 

Post Mon, Oct 18 2010, 10:47 am
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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