The Art of Kosher Cooking: Perfecting Fluffy Matzah Balls and Rich Chicken Soup

Kosher cooking is a prominent and ever-evolving culinary tradition. One of the most beloved and challenging aspects of this practice involves creating traditional dishes such as matzah balls (better known as kneidlach) and chicken soup. My sister, a celebrated kosher cookbook author, shares invaluable insights on perfecting these dishes. Here's her expert advice and tips to help you achieve the perfect matzah balls and a wonderfully rich chicken soup.

Perfecting Fluffy Matzah Balls

When crafting the perfect matzah ball, one crucial factor to consider is the consistency of the batter. It's surprising, but adding any kind of water to the batter, whether it be plain or sparkling, can lead to matzah balls that sink to the bottom of the pot. To ensure light, fluffy matzah balls, it's best to stick to recipes that do not include water within the batter. Instead, focus on other key ingredients and techniques.

Ingredients and Techniques for Fluffy Matzah Balls

To achieve light and fluffy matzah balls, my sister recommends using club soda at a cool room temperature. This ingredient helps maintain a light texture in the matzah balls. Additionally, schmaltz, which is rendered chicken fat, is used as a shortening in a cold room temperature state. Here's the step-by-step process:

Eggs and Schmaltz: Beat the eggs and schmaltz until well combined. Club Soda: Add the club soda to the mixture and stir well. Matzoh Meal: Stir the matzoh meal very briefly and form the mixture gently into balls with wet hands. Chill: Refrigerate the matzah balls for 15 minutes to ensure they cohere without being squeezed. This chilling period is a must for achieving the perfect texture.

Subsequently, place the matzah balls into salt water at a hard rolling boil. Once the water begins to boil again, reduce the heat and simmer the balls for 45-60 minutes over a low flame. This slow cooking process helps to deepen the flavor while ensuring the matzah balls remain light and fluffy.

Dealing with Heavy Matzah Balls

While the above method guarantees light and fluffy matzah balls, heavy matzah balls can still occur. This is usually due to a combination of factors, including the use of vegetable oil, overworking the mixture, and improper handling of the matzah balls during formation or boiling.

Common Reasons for Heavy Matzah Balls

Vegetable Oil: Using vegetable oil as a shortening can result in a denser, denser texture. Overworking: Excessive mixing can create gluten in the batter, leading to heavy balls. Handling: Gently forming the balls and avoiding squeezing during the shaping process is key. Boiling Time: Insufficient cooking time or using too much heat can also make the matzah balls weigh down.

Creating Rich Chicken Soup

For a truly authentic and nourishing chicken soup, it's essential to start early and build a rich flavor profile. My sister recommends beginning preparation two to three days ahead of time to ensure the soup is as flavorful as possible.

Ingredients and Preparation Tips for Chicken Soup

Entire Chicken: Use the whole chicken, reserving the white breast meat if desired, and boned chicken thighs. Chicken Parts: Include the skin, bones, and cartilage. Vegetables: Add a generous amount of carrot chunks, celery stalks including their leaves, onions, garlic cloves, and a piece of pale inner onion skin for color. Simmer: Keep the soup at a gentle simmer for the entire day. Strain and drain the soup overnight to remove excessive fat and condense flavors. Meat: Pick the meat off the carcass and mince the gizzard and heart for inclusion in the soup.

It's also important to note that certain ingredients should not be served, such as the peeled carrot skins. By following these steps, you'll achieve a rich, flavorful chicken soup that perfectly complements your matzah balls.

Happy New Year 5772!

As we welcome the new year, let's continue to explore the art of traditional kosher cooking, from fluffy matzah balls to rich chicken soup. Happy cooking!