Thank you to everyone who alerted me to the embarrassing typo in the title of this newsletter! Sadly it won't be reflected in your email, but it has been updated on Substack. Sorry to Matzo/Mazto Balls for the accidental re-brand!
Do you have a favorite method for rendering chicken fat or a recommendation for a good online brand? Unfortunately, can’t find schmaltz locally. Thank you!
I'm obsessed with eating matzo ball soup but I've never made it myself. I've made tons of chicken soups but I always find the matzo intimidating for some reason. I think I have to change this using this recipe!
Making your soup today. Why don’t you cover the pots, especially for the matzo balls? I thought that was the #1 tip - NEVER open the lid while cooking?
I must have done something terribly wrong. Thought I followed the recipe perfectly. My balls fell apart during the cooking. Maybe the water was boiling too aggressively? I used butter instead of chicken fat? Anyway, my balls suck. HA! I put the remnants on a sheet pan and they're in the oven. Hoping for some Matzos crumble. Would love to try this again because it all tastes so good. What did I do wrong?
Ground boards in a Ziploc bag -- just like your video. I think my water was boiling too vigorously. I watched your video again. Your boil was pretty gentle. I'll try it again. But it was still delish. And my matzos crumble worked out well. Thanks for the reply. XOXO
Me again. I added too much butter. There is a typo in the downloadable recipe. There is a square where it should have said 1/4 cup. I was a dope and guessed that it meant 1 cup. Directions are correct in the video. I will definitely try this again. Happy holidays and be well.
This soup looks amazing! I love matzo ball soup! Question: if I can’t find chicken fat would an equal amount of duck fat work? Or should I stick with butter instead? Thanks!!
It is perfect. I love the texture of the balls. Having less uniform pieces of meal and the amount of eggs give airy matzo balls so much body. The stock is perfect as well. 👏🏻👏🏻👏🏻
Thank you to everyone who alerted me to the embarrassing typo in the title of this newsletter! Sadly it won't be reflected in your email, but it has been updated on Substack. Sorry to Matzo/Mazto Balls for the accidental re-brand!
Do you have a favorite method for rendering chicken fat or a recommendation for a good online brand? Unfortunately, can’t find schmaltz locally. Thank you!
I'm obsessed with eating matzo ball soup but I've never made it myself. I've made tons of chicken soups but I always find the matzo intimidating for some reason. I think I have to change this using this recipe!
Making your soup today. Why don’t you cover the pots, especially for the matzo balls? I thought that was the #1 tip - NEVER open the lid while cooking?
Because I’ve never needed to? You can, if you want! I just don’t find it necessary. And have had no issues. I like to see my food as it cooks :)
I must have done something terribly wrong. Thought I followed the recipe perfectly. My balls fell apart during the cooking. Maybe the water was boiling too aggressively? I used butter instead of chicken fat? Anyway, my balls suck. HA! I put the remnants on a sheet pan and they're in the oven. Hoping for some Matzos crumble. Would love to try this again because it all tastes so good. What did I do wrong?
Did you grind the boards by hand/in a food processor or use matzo meal?
Ground boards in a Ziploc bag -- just like your video. I think my water was boiling too vigorously. I watched your video again. Your boil was pretty gentle. I'll try it again. But it was still delish. And my matzos crumble worked out well. Thanks for the reply. XOXO
Me again. I added too much butter. There is a typo in the downloadable recipe. There is a square where it should have said 1/4 cup. I was a dope and guessed that it meant 1 cup. Directions are correct in the video. I will definitely try this again. Happy holidays and be well.
Oops. 1/3 cup.
This soup looks amazing! I love matzo ball soup! Question: if I can’t find chicken fat would an equal amount of duck fat work? Or should I stick with butter instead? Thanks!!
yes, I know several people who've made it with duck fat and LOVED it!
Ok, I will give it a try - thanks!!!
Most grocery stores sell chicken fat in the freezer section with kosher foods
Do the balls store well in the broth or is it best to refrigerate separately after you cook them? Looking forward to this healing our winter ills !
store in the broth and reheat gently together!
It is perfect. I love the texture of the balls. Having less uniform pieces of meal and the amount of eggs give airy matzo balls so much body. The stock is perfect as well. 👏🏻👏🏻👏🏻
When should we expect the next home movie :)
Any ideas why I only got about six cups of broth (started with about 11 cups). Perhaps cooked too long? Still very yummy though was hoping for more...
I’d say too hard of a simmer- should end up with 8-ish cups