This year's seder calls for next-level matzo balls.
instead of water. Wet your hands again, grab yourself a Ping-Pong-ball-sized portion of batter, and flatten it into a disk. Wrap a chicken meatball inside, and pinch up the ball until it looks like any old matzo ball.
Meaty, juicy innards; a matzo ball that's soaked up plenty of dill and schmaltzy onion flavor; and the first interesting matzo ball soup you've had in years.I couldn't find any pre-ground dark-meat chicken at my grocery store, so I wound up grinding my own from bone-in legs and thighs. This left me with two big pieces of chicken skin after my matzo ball–making was all said and done.
to keep tabs on the oil's temperature. Once they're done, season them with salt while they're still hot, then let them cool for a minute. Remove the toothpicks before serving.Matzo Ball Fun Time #3: Pan-Fried Matzo Balls
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