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Matzo Balls
Difficulty Level Easy
A Serious Man is surely typical of a Coen brothers film in that it is unlike anything else they have made.The humour is so black that you feel guilty laughing as troubles pile up on the blameless and hapless lead character, Larry. I kept thinking, that's a lot of tsouris, but how can you not laugh when Larry is in his divorce lawyer's office and he takes an emergency call from his son, only the emergency is that the son can't get "F Troop" on the tv because the antenna is misaligned.
Aside from Fiddler on the Roof, this has to be the most Jewish film I've ever seen, so I knew that food had to be involved, specifically chicken soup with matzo balls, and I wasn't disappointed. The scene at the dining table of Larry's awful wife and horrible children slurping up their chicken soup was hilarious in an entirely repellant way.
I've made tons of chicken soup in my life, but I've never made matzo balls, I usually leave that to my mother-in-law. After the first taste of these matzo balls, my husband suggested that I make the matzo balls for Passover rather than his mother. Not touching that with a barge pole. These were really wonderful, the lightest matzo balls I've ever had. I didn't have any chicken fat or margarine, so I used butter, but that is strictly not kosher.
INGREDIENTS
| 4 | large eggs, separated |
| 1/4 cup | chicken fat or pareve kosher-for-Passover margarine, melted, cooled |
| 2 tablespoons | chopped fresh parsley |
| 1/2 teaspoon | coarse kosher salt |
| 1/4 teaspoon | ground black pepper |
| 2/3 cup | unsalted matzo meal |
PREPARATION:
- Stir egg yolks and next 4 ingredients in medium bowl to blend. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into yolk mixture alternately with matzo meal in 3 additions each. Cover and chill until cold and firm, at least 1 hour and up to 1 day.
- Bring large pot of salted water to boil. Drop cold matzo mixture by generous tablespoonfuls onto sheet of plastic. Using moistened hands, shape into balls (each about 1 1/4 inches in diameter). Drop matzo balls into boiling water. Reduce heat to medium-low; simmer uncovered until cooked through, turning matzo balls over after 15 minutes, about 35 minutes total. Using slotted spoon, transfer matzo balls to dish, arranging in single layer. (Can be made ahead. Let stand up to 2 hours or cover and refrigerate up to 1 day. Simmer in salted water until heated through, about 10 minutes, and drain before serving.)
From Bon Appetit, April 2004
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