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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 18 days, which is 2 weeks and 4 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Ronni A..
Matzoh Balls
Ingredients
- 8 large or 6 jumbo eggs, separated (whites in a large bowl or stand mixer bowl, yolks into separate small bowl)
- 1 1/2 to 2 cups matzoh meal
- 2 tbsp water
- Kosher salt and pepper
Directions
- Using at least an 8-quart stock pot, fill it 2/3 full with salted water and bring to a full, rolling boil
- Beat the egg whites until they form stiff peaks (but not too dry!)
- Mix the 2 tbsp water into the egg yolks with a wooden spoon (my mother says it has to be a wooden spoon)
- Stir 1 tsp kosher salt (or more if you like salt) and however much pepper you want into the egg yolks (also with wooden spoon)
- Gently fold the egg yolks into the egg whites (yes, again with the wooden spoon)
- Using the wooden spoon (of course), begin by slowly mixing the first cup of the matzoh meal into the egg, about 1/3 cup at a time, gently folding until mixed in. (Make sure you are folding gently and not stirring too hard.) Then start adding more matzoh meal in, maybe a small handful or large pinch at a time, folding in each bit, until the mixture seems thick enough to hold together in a ball. You may or may not use all of the matzoh meal. As my grandmother said, it will use “as much as it takes.” You can test it by wetting your hands and seeing if you can make a small ball that holds together. It should not be stiff and dry, still moist, but firm enough to hold together.
- Make sure that the water is at a full, rolling boil. Wet your hands and roll the matzoh mixture in the palms of your hands until it forms a smooth ball, maybe a little bigger than a golf ball, and drop into the boiling water. They should go to the bottom and bounce back to the top of the water. Repeat until you have used all the mixture. If your pot is not big enough, do in two batches and don’t crowd the pot.
- Lower the heat so that it is still simmering strongly and cover the pot. Keep the lid on the pot and cook for 20 minutes. DO NOT OPEN THE LID! (Why? Because my grandmother said so!) Watch the heat so that the water does not boil over. After 20 minutes, remove the lid. The matzoh balls should have swelled up nicely. Stir them around, replace the lid and cook for another 20 minutes. This time you can peek if you want.
- When they are done, drain them in a colander. Put into your soup and let them cook for a while for them to absorb the flavor of the soup.
- Matzoh balls can be made ahead and frozen by placing on a cookie sheet and freezing until solid. Thaw at room temperature, then take each matzoh ball and gently squeeze the water out of them (like a sponge) before putting into your soup.
- Using at least an 8-quart stock pot, fill it 2/3 full with salted water and bring to a full, rolling boil
- Beat the egg whites until they form stiff peaks (but not too dry!)
- Mix the 2 tbsp water into the egg yolks with a wooden spoon (my mother says it has to be a wooden spoon)
- Stir 1 tsp kosher salt (or more if you like salt) and however much pepper you want into the egg yolks (also with wooden spoon)
- Gently fold the egg yolks into the egg whites (yes, again with the wooden spoon)
- Using the wooden spoon (of course), begin by slowly mixing the first cup of the matzoh meal into the egg, about 1/3 cup at a time, gently folding until mixed in. (Make sure you are folding gently and not stirring too hard.) Then start adding more matzoh meal in, maybe a small handful or large pinch at a time, folding in each bit, until the mixture seems thick enough to hold together in a ball. You may or may not use all of the matzoh meal. As my grandmother said, it will use “as much as it takes.” You can test it by wetting your hands and seeing if you can make a small ball that holds together. It should not be stiff and dry, still moist, but firm enough to hold together.
- Make sure that the water is at a full, rolling boil. Wet your hands and roll the matzoh mixture in the palms of your hands until it forms a smooth ball, maybe a little bigger than a golf ball, and drop into the boiling water. They should go to the bottom and bounce back to the top of the water. Repeat until you have used all the mixture. If your pot is not big enough, do in two batches and don’t crowd the pot.
- Lower the heat so that it is still simmering strongly and cover the pot. Keep the lid on the pot and cook for 20 minutes. DO NOT OPEN THE LID! (Why? Because my grandmother said so!) Watch the heat so that the water does not boil over. After 20 minutes, remove the lid. The matzoh balls should have swelled up nicely. Stir them around, replace the lid and cook for another 20 minutes. This time you can peek if you want.
- When they are done, drain them in a colander. Put into your soup and let them cook for a while for them to absorb the flavor of the soup.
- Matzoh balls can be made ahead and frozen by placing on a cookie sheet and freezing until solid. Thaw at room temperature, then take each matzoh ball and gently squeeze the water out of them (like a sponge) before putting into your soup.
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