I prefer the lighter ones, but will eat either. I'm with Annie on the size, smaller & more of 'em. The soup is broth with a few cooked carrots sliced on the diagonal for color. That's the way for Passover. The rest of the year, add a few noodles and some chicken! Dill? not in my chicken soup, but celery seed is good and definitely a parsnip!

Large sinkers, with lots of chicken, carrots, and celery. The bigger the better and the more the merrier ;o)

My mom -- good Methodist that she is -- makes big sinkers in broth. I love them.

Don't even know what a matzo ball is ...

I prefer the lighter ones, DH likes sinkers, so I make both.

My broth has traditional vegetables (see Jessy's post), but I roast everything first so the flavor is a little different and the broth is more amber than gold. I also like dill.

AM
The Dinner Chronicles

I'm a matzo ball virgin..........

I've never eaten one, wouldn't know one if it walked right by me.......

I think I've been deprived.

:+(

Deanna (off to google.........)

Don't feel bad! I'm Jewish and I never tasted matzo balls till I was an adult. It's an Eastern European Jewish invention and my family comes from the middle east.

It's just a mixture of matzo meal (which is matzo crushed up into breadcrumb sized bits) (matzo is the unleavened "bread" we eat at Passover), eggs, water & fat (oil or chicken fat). You mix all those up and create balls which you then add to boiling water or chicken soup, and they cook into a sort of dumpling.

It's traditionally served at the Passover seder (first night dinner), but also made year round.

As tightly packed as possible.

As long as the broth is flavorful, I don't care if it has veggies in it or not.

Must confess to never having had Matzo Ball's either. I love chicken and dumplings so suspect I would love this.

I'm thinking this Irish Catholic girl may just make a Jewish meal at Passover. It won't be Kosher but I think I can glean enough from the posts here to at least celebrate with my Jewish pals.

Hooray, Chase, I told Dishesdone that I was going to make a Jewish meal at Passover in solidarity, since she has proclaimed me "honorary jewish" on a couple of occasions.

Right now I'm thinking Bubbe's matzoh balls, brisket, Carol's potato kugel with the carrots in it, Jessica's sweet potato tsimmes. I need something green and some dessert.....

Annie

Blintzes!

OK I'm in!

But I need the recipes for the Matzo balls and the brisket.

Think I'll go with Latkes even though I don't know if they are dinner fare, they just sound so good! Will work on the veggie but will be sure to serve my dills, somehow they just say Jewish to me! LOL

I love the big flavorful sinkers because those are the first Matzo Balls I tried and learned to love as "Jewish" food.

Then, a friend's mother made the light ones that float and I have to say, I am really leaning towards them as my complete favorite.

Both are good. The lighter ones were not little, they were also bigger ones, and not served in a chowdery sort of soup, in fact they had only carrots in the broth. But, the broth was very, very rich and flavorful.

Chase, here is Bubbe's matzoh ball recipe, I'll look for the brisket recipe. I know there are several out there, I used Carol's (dishesdone).

Recipe from Ren Adler AscherÂs kitchen ***

Matzoh Balls (Judy LaneÂs Grandmother TillieÂs recipe)

R.A.Âs Comments: These are heavenly, light as a feather. I refer to them as "floaters" VS sinkers. Families have preferences. This is ours by way of a dear, dear friend.

Ingredients:
(For 8 - 10, makes 20 medium size)

1 1/2 cups Matzoh meal + 1 Tbs.
8 Tbs. Chicken fat (1/2 cup) (soup fat is wonderful, may use 1/2 oil to cut back on cholestrol)
8 Tbs. Chicken stock (1/2 cup)
6 eggs separated at room temp.
2 tsp. salt
Scant 1/2 tsp. pepper

(1 1/2 times the recipe, enough for 12 to 14)

2 1/4 cup s Matzoh meal plus 1 1/2 Tbs.
12 Tbs. Chicken fat (3/4 cup)
12 Tbs. Chicken stock (3/4 cup)
9 large eggs separated at room temp.
3 tsp. salt
1/2 + tsp. pepper

Equipment: 2 large mixing bowls, Electric hand or stand mixer, 1 or 2 large pots, a small ice cream scooper with a scraper works wonders for shaping the matzoh balls

Instructions:
 Beat egg yokes with whisk, add stock, salt, pepper, and chicken fat (melted, but cool). (I use a Kitchenaid electric mixer, but a hand mixer will work for the single recipe

 Add the matzoh meal 1/4-cup at a time and blend thoroughly. Note: mixture will be somewhat dry and difficult to mix. An electric mixer helps.

 Beat egg whites almost stiff but still glossy and not dry. Fold 1/4 of the whites into matzoh mixture to soften the mass. This will be difficult to do because of the stiffness of the matzoh mixture unless using an electric stand mixer. Then gently fold in the rest of the whites two to three stages

 Cover and refrigerate for at least one hour, two is better.

 Meanwhile, put one or two large pot of water up to boil.

 Using an ice cream scoop or with oiled hands, roll 1 Tbs. of mixture into sphere shape. These will expand quite a bit, so donÂt make them too big. Note: The mixture will be soft, but if it is very loose.
.
 Drop into boiling water as you go. If using one pot, cook in batches making sure not to over crowd pot or the matzoh balls will not expand properly and will be hard inside. I put 20 at a time in both my 13 and 16 Qt. stockpots.

 When water returns to a boil, cover boil for 25 minutes then reduce heat slightly [medium high] and keep at a boil for 40 minutes.

 Remove with slotted spoon to a large bowl of ice water. Cool.

 Store in water until ready to use. Refrigerate for longer storage (up to 3 days).

 Drain well on kitchen towels or a few thicknesses of paper toweling; add to chicken soup to heat thoroughly.

Notes on freezing:
Matzoh balls can be made ahead of time and frozen in water. Just remove from freezer in
enough time to defrost. In a pinch, you may microwave carefully to aid in defrosting. Drain
well before adding to soup to reheat.

Annie

LOL, hooked you on the matzoh balls but you gave up on the gefilte fish, Annie?

Sinker's or floater's here, they'll eat whatever is in the bowl, but the only vegetable is carrots (sorry Ann!) I use pretty much the same ingredients as Jessy, and I also add turnips. No sweet potatoes, garlic or tomato. I've had it with that in there and I liked it, but it's not how I was taught by my nana.

I use Renee's onion pot roast for the holidays, mine is also great but not kosher for Passover.

Onion-Pot Roasted Brisket
1 tablespoon canola oil
6 lbs. first cut brisket
(1 meaty lamb shank optional)*
6 large cloves garlic, crushed through a press
1 1/2-teaspoons fresh thyme or 1/2 teaspoon dry
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground pepper
4 large onions - 2 coarsely chopped, 2 cut into 1/2 inch rings
2 medium carrots, scraped and sliced 1/4 inch thick
1 1/2 cup beef stock or low sodium canned chicken broth
1 1/2 cups kosher dry red wine (good enough to drink)
2 tablespoons tomato paste

Note: I added the lamb shank because it imparts a more complex flavor, but I am not sure about kashrut! Check first.

Preheat oven to 300º.
Heat oil in large ovenproof casserole on moderately hot flame.
Add meat, let rest in pot before turning, brown on all sides (about 3-5 mins).
Rub meat top with garlic and thyme, then with 1/2 of the salt and pepper.
Turn over; season other side with balance of salt and pepper.
Pack chopped onion on top of meat.
Bake, uncovered, for one hour.
Turn brisket over, sprinkle with sliced carrots and onions.
In bowl, whisk together the stock and tomato paste. Add to brisket with the wine.
Cover and bake 3 1/2 hours.* Check for doneness in 2 1/2 to 3 hours if prime is used
Transfer meat to a carving board, slice on the diagonal into 1/2 inch thick slices.
Skim off fat from pan juices.
Serve vegetables and juices spooned over meat.

Hints:
Can be cooked ahead of time. Slice, put in baking dish with vegetables and juices. Cover tightly with heavy-duty aluminum foil. Will keep 2-3 days in refrigerator. Reheat in 350º oven for 20-30 minutes or until hot throughout.
I also like to brown a meaty lamb shank or 2, and/or lamb neck bones at the same time as the brisket
from Renée Adler Aschers Kitchen (bubbeskitchen)

Brisket of Beef
5-6 lbs. first cut brisket
2 meaty lamb shanks
1/3 cup brandy or cognac
2 tablespoons margarine
24 white onions, peeled, left whole, stem end 'X'-ed
12 carrots, peeled, left whole
1 teaspoon sugar
1/2 teaspoon dry thyme
2 bay leaves
3 springs parsley
1/2 teaspoon salt or so to taste (careful if broth is salty )
1/2 teaspoon fresh ground pepper, or to taste
1 cup red wine
1 cup beef stock or chicken broth, use more for extra gravy, I use 3 cups each for two briskets

Wipe off meat
Heat a large, deep, and heavy Dutch oven or pot (with a lid) over a high flame, add shortening.
Add the meat and let caramelize by resting undisturbed for 3 minutes or so, turn, repeat on all sides until will browned. Be careful not to burn pot black, reduce heat slightly, if necessary.
Remove meat to plate, add onions and brown.
Replace meat on top, heat brandy in metal ladle, carefully ignite (watch your face and hands, use a long match
or wooden stick, shield with lid of pot), let flame burn out.
Remove onions with a slotted spoon, reserve.
Stir stock, wine, sugar, salt and pepper together, add to pot along with herbs (tied in cheese clothe bag).
Bring to boil, cover, simmer 2 hours (or put in 275º oven). Add onions and carrots, bring back to below boil
and simmer 1 hour or longer.
Remove meat, cover loosely with foil to cool. When almost room temperature, slice across the grain into 1/4
inch slices. Put slices in container or ovenproof dish.
Meanwhile skim most of the fat from the gravy. Add enough gravy to the meat to keep moist.
Put the vegetables on top of the meat or in a separate container.
Put the rest of the gravy in a container. When cold, remove the rest of the fat.
To serve, reheat brisket and vegetables in 350 degree F oven for 1/2 hour or more until nice and hot.
from Renée Adler Aschers Kitchen(bubbeskitchen)

BRISKET
1 4-pound beef brisket
Kosher salt
Pepper
2 onions, thinly sliced into half moons (I use 3 large onions)
1/2 cup ketchup
1/2 cup prepared chile sauce (Heinz Chile Sauce - I use the whole bottle)
3 tablespoons brown sugar (I use a bit more)
6 cloves garlic, minced
1 12-ounce bottle beer

Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for 4 hours or more until tender. Puree half the gravy to thicken it up if you want (I used a stick blender) and slice the meat against the grain! Tastes even better the next day. Freezes well!

My father (who was Methodist) used to make big sinkers in clear chicken broth. Delicious! He also made wonderful Latkes and Blintzes, unfortunatly I never got his Latke recipe so I am still searching for a good recipe.

Joanne

Joanne, I'm also a heathen Methodist, but I like the floaters anyway, LOL.

Carol, I found that same gefilte fish at the local Meijer's, but I'm thinking about making my own. We'll see. Of course I didn't give it up, I actually LIKE it, so does Makayla!

Annie

Floaters, with carrots and parsnips, dill and parsley - and homemade noodles.

LOL everyone!!!!

Floaters (see above), extremely rich chicken soup (utilizing about 14 LBs of chicken in a 20 qt pot)...all the wonderful veggies jam-packed in.

I usually net 7 Qts soup from the whole shebang. Only carrot slices garnish the plated soup, diagonally cut. My MBs are about 2 plus inches in diameter so it's one or two depending on the appetite.

I make Bubbe's recipe also, but I make them smaller so that there are three per soup bowl. I omit the carrots in the soup, however, and have just broth and balls. I always have matzo meal on hand because I also use it to make Latkes:

Latkes

Ingredients:

1-1/2 pounds Yukon gold potatoes
1 medium onion
2 eggs
1-1/4 tsp salt
1/8 tsp black pepper
1 cup matzo meal
3 tbsp olive oil, for frying

Instructions:

Grate the potatoes and onion by hand or in a food processor and put them in a large bowl. Add the salt, pepper, and eggs, and stir to combine. Stir in the matzo meal. Let stand for 10 minutes.

With a large spoon or soup spoon, scoop a ball of batter onto a plate or platter and flatten with the back of the spoon. Repeat the process until you have four cakes that will fit into the skillet without crowding. They should be about 3 to 3-1/2" diameter and 1/4" thick.

Place a large cast-iron skillet over medium-high heat with 1 tablespoon of olive oil. Lay 4 pancakes in the hot oil and cook on each side, until they turn golden brown. While these are cooking, make four more on the plate that you have just used. Transfer the cooked pancakes to a paper towel to soak up any excess oil. While cooking the second batch, move the cooked ones to a 200° oven to keep warm.

Repeat, adding more olive oil to the pan, until all pancakes are cooked.

Makes 12 pancakes; serves 3-4 people; six if served as a side dish.

I use Yukon gold potatoes and do not peel them. If you use thick skinned potatoes, then they would have to be peeled.

Lars

Bubbe's matzoa balls are nothing....and I REPEAT Nothing!! with out her good chicken broth!
I could post the "Bubbe Method"...but I'll let her do that!
Linda C

Another Methodist here that just might try making Matzo Ball Soup, but veggie of course. I have very fond memories of my second job ever, working as a waitress at a Jewish Deli. (It was a major step up from my first job at Dunkin Donuts!) The Deli was called Izzy's, and was in Norman Oklahoma back in the early 70's. Anyway, it was owned by a couple that put their heart and soul into their food. It was sooooo good. I haven't had Matzos since then, but y'all have brought back fond memories of their brisket (yes, I ate meat back then) and all their other food. I don't know what became of them. Being a teenager, I moved on to other things and places, and when I went back a few years later, the restaurant was gone.

Sally

I love all styles of matzo balls.

The ones I make are the fluffy kind, medium-sized, and I float them in chicken broth with plenty of chunks of chicken, onions, carrots, parsnips, garlic, a squeeze of lemon juice and a little chopped parsley.

Dishesdone -- I thought my late mother-in-law (who cooked most things from scratch) was the only one who made their brisket with ketchup! She also added Lipton's onion soup mix, and it was actually quite tasty.

I'm glad I'm not the only person who has never had one!

I think I need to be adopted for Passover. This thread has made me very hungry.

I'll adopt you, Renee, You want some gefilte fish? LOL!

Petaloid, my MIL makes hers with Lipton's Onion Soup mix, no ketchup. My mother makes a brisket on top of the stove, using vegetables and a bottle of ketchup. That's pretty much it, and it comes out great! I love ketchup
Do you have your MIL's recipe?

Lars, have you ever made Matzoh meal pancakes with your matzoh meal? My grandmother had made them for breakfast during Passover. They were so good.

I wouldn't know a sinker from a floater as I have only had a matzo ball once and was not too fond of it. Sorry, maybe just a bad recipe. but I found it to be very bland. Ihave a feeling it was lacking the smaltz. I do make latkes and blintzes and love them.

I was educated under the Missouri Synod Lutherans, but I sure have strayed. My god mother would be horrified to learn that on Hannakah I make latkes, and may do a brisket on Passover. But can anyone tell me why a brisket is twice the price of corned beef????

Oy, what a reputation I'm getting!! Such a large head it won't get in the door soon.

Here is my chicken soup recipe as printed in the DOROT cookbook that I helped edit.

Renée's Chicken Soup

Cooks Notes: This is a very rich soup. It takes time to make so is worth making in such a large amount. Besides, you dont net as much liquid as you think after straining, about 7 quarts. I use a 20-quart pot. Its so rich that you can walk on this soup when its chilled. Of course you can stretch it by adding some water if necessary. I like to keep some in the freezer at all times. I have been making this for as long as I can remember. Oh, and I reserve the soup fat for making my matzoh balls; it is so flavorful.
Renée Adler Ascher

Ingredients:
15 lbs. chicken parts (including one large
chicken, quartered; wings; thighs; etc)
1 large or 2 small leeks, white part only,
rinsed, cut lengthwise, then sliced
5 carrots more or less, scraped & sliced
med. (1/4 inch)
1 large parsnip peeled and cut up
1 medium yam peeled and cut up
2 med. onions, skin on, root trimmed, quartered
1 shallot, whole & unpeeled, root trimmed
4 garlic cloves, whole & unpeeled
6 sprigs parsley
2 sprigs dill
2 outer & 3 inner celery stalks with leaves
16 whole black peppercorns
2 Bay leaves
2 cloves
2 allspice berries
4 sprigs fresh thyme or 1/4 tsp. dry
Large can of chicken broth (48-oz) optional
Salt to taste

Instructions:
Rinse chicken, remove excess fat, put in a very large pot. Add enough water or combined water & canned stock to cover by 2 inches or so.
Bring just to boiling point, skimming off froth and fat. Let simmer & continue to skim for 1/2 hour, or until all scum is removed.
Tie up carrot slices in cheesecloth bag. Likewise, for leeks if desired.
Tie up spices in cheesecloth, or put in a spice ball.
Add all ingredients, raise heat to return just below boiling, and simmer for one hour, partially covered on top off stove. Do not to boil; it clouds the soup.
After one hour, remove the large pieces of chicken to plate, peel off skin and bones, reserve meat for the soup or other uses. Return bones to pot.
Remove bag of carrots (and leeks), drain & reserve.
Continue cooking soup for at least 3 hours, or as long as you can for a real rich soup; 8 hours, or overnight in oven at about 150º or at whatever temperature keeps it at a gentle simmer.
Strain soup: Set one colander into another thats lined with 4 thicknesses of cheesecloth that has been rinsed in cool water first. Press on solids gently. Discard solids and bones. Repeat as necessary.
Put soup into containers with chicken pieces and vegetables if desired, cool containers, and refrigerate. Remove any settled fat from cold soup. May be frozen up to 3 months.

Sinkers here - I love the chewiness. Some carrots, maybe some celery in the broth.

I also like chicken soup packed full of veggies and chicken pieces, but I don't do it that way for the seder when there will so much else to eat.

For breakfast last year I made matzah granola. I was skeptical because the few times I bought a Passover cereal it was terrible but this was amazingly good. I'll be making it again this year. Someone posted the recipe on this forum last year. I saved the recipe but I was new to the forum and didn't think to save the attribution so I don't know who to credit.

You all got me craving matzoh balls, so after posting, I made a bee line to the kitchen and made some for my breakfast! Well, it was a quick version of chicken soup, using canned broth, veggies and a few chicken wings I had in the freezer, but it was fine.

Then we had the leftover as our first course with dinner...rather odd to have matzoh ball soup before seafood gumbo & rice, but what the heck. :D

I'm lovin this! Anyone who needs to be adopted for Passover is officially invited to my seder. I've got a few empty places at the table this year so help me fill them up! It's on Saturday night (Apr 19) so hey, if you can make it, let me know!!

Hey, Renee, I'll adopt you but I'm not Jewish. Of course, Carol could just adopt you, she's already adopted me and that would make us all sisters.

So, you gonna make matzoh ball soup on Passover?

Actually, there's even more to this than "solidarity". Elery's DIL is Jewish and although she does not keep kosher or attend religious service, etc., Elery likes to recognize her contribution to the family dynamics and has been encouraging her to celebrate Passover with her children. So, a Michigan Methodist and a Southern Baptist will be making Passover Dinner for a lapsed Jewish DIL and a 2 year old granddaughter and 3 month old grandson.

Only on the Cooking Forum, LOL.

Annie

Sinkers, because that's what Grandma's were. And mostly clear broth with a little chicken and some wispy carrots.

There was a bit on one of the Mel Brooks/Carl Reiner 2,000-Year-Old Man albums about a knish (or some other food, I'm not sure now) that you ate and it lodged itself under your heart and lived there forever. It probably has something to do with always having food in your system in case you had to flee across the desert again at a moment's notice, but my grandmother tended to cook things that took about forty years to digest. I think I still have one of her kreplach in my small intestine. ;o)

Carol, I'd try gelfilte fish, especially if I can have vinegar or horseradish. :)

Annie, It's tempting, but only if I can find someone to invite to dinner.

Definitely horseradish here, Renee. I even made it a few times, but it was really hot.

LOL, Maureen, that's very funny! Reminds me of that story Buddy Hackett told that when he went into the army and no longer had his mother's cooking, he thought he was dying because he no longer had the heartburn.

That's funny, Annie, and it sounds like the holiday at my house. A little of everything :)

Peppi, what kind of brisket are you getting? I get flat cuts.

Annie, I love that you'll be making a seder. I remember my first Passover posts on the forum..I was worried to bring up the topic. LOL, look how far we all have come.

Renee, I'll adopt you!

Carol, I use a first cut brisket without the deckle. Is that what you are referring to by "flat" cut??

My matzo balls are made from the box of matzo meal, but they are in-between floaters and sinkers - kind of "al dente." And no veggies, but lots of dill.

Renee, yes, the first cut, no deckle :) We called it flat!

I've never even seen a Matzoh Ball. This Southern Baptist admits to having been curious about them for years. I've been planning to make them for years and have a box of Manischewitz matzoh ball mix in my pantry right now.

Beverlyal, follow the recipe on the box. Except for the vegetable oil part...honestly, it does make a huge difference to use schmaltz. (In consideration of Southern Baptists everywhere, I translate: Schmaltz=rendered and strained chicken fat.)

If you've not made schmaltz before, you should get enough for the Manischewitz recipe by taking the slabs of fat from the large cavity of a store bought chicken, slicing them into thin strips and cooking them over a medium heat until the strips become frizzled up, brown crispy things, and you're left with a pan of fat.

Strain the fat through a fine sieve to get rid of tiny crispy bits and you've got your vegetable oil substitute for the matzoh balls.

Enjoy!

I too, think I need to be adopted! I have never had a Matzo Ball. I am feeling quite deprived! I have, however made latkes and I love them...served with sour cream, of course.

I take a shortcut and buy the frozen Empire unrendered chicken fat and render it. Works like a charm ;o)

I'm glad to know the boxed kind are good Rachel. Actually I had already learned what schmaltz was from Alton Brown. ; )

Bev,

Use the chicken soup fat if you can...it has tons of flavor from the soup.

An MB is a quenelle or dumpling but instead of flour, matzoh meal is used, and instead of butter, chicken fat or oil is used.

Renée

I have, however made latkes and I love them...served with sour cream, of course. ok, Vicki, now you opened a can of worms, I'm in the APPLESAUCE camp :)

mrsmarv, I've seen the Empire schmaltz at the butcher, both rendered and not, but never tried it. I'll have to give it a shot.

LOL, Beverly, gotta love Alton, even has a schmaltzy show :)

I'm greedy, I like sour cream AND applesauce.

The late dh and I differed on the chicken soup - based on our heritage - his Jewish style with a parsnip and mine Italian style with parsley sprigs and a tomato.

I surprised him once by making matzo balls. I used the recipe on the matzo meal box and made them about the size of Italian meat balls...had NO idea that they would swell and grow...ended up being HUGE - like baseball size... He commented on how large they were - but ate them and seemed happy.

He made them stuffed with a little carmelized onions. They were soooo good. -maria

I'm greedy, I like sour cream AND applesauce.
me too.

He made them stuffed with a little carmelized onions.
THAT sounds good!!! I've never thought of stuffing them...

I never met a matzah ball I didn't love. My mother's are floaters and mine are sinkers. I prefer the sinkers but both are good. The broth is just a vehicle for the matzah balls.

I think the secret of a good matzoa ball is cooking them in a good broth...not water! They swell absorbing the broth and get very very delicious!
So to have soup and broth to cook the MB's in you need gallons...and to make it you need flights of chicken wings!
Linda C

Not Jewish here...my best girlfriend in high school was 1/2 Jewish and 1/2 Catholic...her mother made the best Matzo Ball soup, I can taste it to this day. They were floaters. LOL

If you have a good strudel (apple) please share; to this day she won't give me her grandmothers recipe.

Linda P