Make Ahead Matzo Balls

Get the Recipe: http://www.ornabakes.com/2020/04/make-ahead-matzo-matza-matzah-balls/

Orna Purkin of OrnaBakes shows you how to make the best matzo balls from scratch.

No matzo meal? No prob! Just grind up some matzo!
#stayhome and cook #withme ❤️

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Edited by Orna Purkin, Sam Purkin, and Aja Purkin

hi everybody welcome to orna bakes today we are making homemade maxibles from scratch and i used to love my auntie phillies matzo balls back in south africa and i wish so much that i would have watched her make all her recipes but it was just i was too young and honestly i was really just not that into cooking back then so i have a special guest for you tonight um she’s actually my camera person this is my little one asia she is almost 10 and a half and she is behind the scenes and she’s going to be helping with my channel and she’s not only she filming but she’s also editing she’s got amazing final cut pro chops and you have anything to say please like subscribe to this channel and comment down below what you want orna to do for the next video okay should we get cooking yes let’s go cooking in our family we like matzo balls like the ones you get of jerry’s famous daily so i start with eight eggs but you can always cut the recipe in half use four eggs but you can freeze the rest of them and then what i do is when i make something that’s delicious i always share it with everybody that i love and then i have to make more and the vicious cycles and i’m making lots of old metals but anyway so we have eight eggs in the bowl and we’re gonna add half a cup which is eight tablespoons of chicken stock now i make my chicken stock a few days ahead or even weeks ahead and i freeze it and if you use low sodium chicken broth then you’re going to have to add salt to the mix we’ll talk about that after but if you use regular chicken stock then you’re not going to add salt or just a tiny bit of salt so keep that in mind so when i make my broth i only use two tablespoons of kosher salt for a giant pot for three chickens so it’s very not salted at all i’m gonna add salt to this mix so here we have half a cup of chicken stock i can smell it already smells yummy this is a quarter cup of just four tablespoons of schmaltz which is chicken fat that i skimmed off the top of my stock once my stock was cool you can get this at some specialty markets in the freezer but if you don’t want to use chicken fat you can just use canola oil or vegetable oil and then we got to add some salt so that the matzah ball is seasoned from the inside and it’s delicious the whole thing is delicious so for this recipe i’m gonna add just under two teaspoons of kosher salt if you don’t have kosher salt please go buy some it is so much more fun and delicious cooking with kosher salt see the coarse grains i love it but you can use if you use table salt or fine sea salt make sure you use less than that like one and a half teaspoons you could use a fork but i prefer using a whisk especially for this amount next we’re gonna add two cups which is eight and a half ounces of matzo meal which is just ground matzah so let’s say you bought tons of matzo and you don’t have matzo meal just grind it up at home in your food processor until it’s real fine and then you can make maca balls that’s one cup two cups and we’re just gonna gently mix that in and we’re going to refrigerate this for one hour to overnight and it’s going to thicken up and it’s going to set because you can’t form it into balls now it’s too mushy there lots of different ways of making this recipe some separate the egg yolks from the whites and they whip the whites to make them light and fluffy but i don’t think it makes much of a difference i usually add one teaspoon of baking powder to this mix but for passover you’re going to leave that out cover a plastic wrap i’ve been dying to show you my automated cabinets that my hubby got for me on by amazing or mustn’t forget to close the cabinet just press the button okay i’m going to refrigerate this for an hour and then we’re going to boil them in salted water our mutable mixture has been in the fridge for two hours and you can see that it’s set up a lot so now we’re gonna form it into balls i’m using a three tablespoon scoop because we like big metal balls but you can make them smaller if you like and serve people to multiples we like just giving everybody one big one so i found the easiest way to do it is to put some good old fashioned gloves on and i put a little bit of canola oil in this bowl but you could put water or you could even mix oil with a little water in fact i’m going to mix in a little bit of water here there we go just getting all the balls rolled using a little bit of oil mixed with a little bit of water so that they’re smooth don’t pound them just be real gentle rolling them around it’s so fun you can do this with your kids super fun or get your kids to film you and actually she has not done this with me before but you want to roll the bowl yes i need to wash my hands during the corona virus wash your hands a b c d e f g h [Music] 8 25 pm don’t tell them real gentle roll it like this this is what we do for you you see you put oil on your hands so that it doesn’t stick to your hands it smells like fish this does not smell like fish clearly we don’t eat enough fish in this house because this does not at all smell like fish it smells like matzo meal oh yeah it smells like okay the first really small fish but now it’s not it smells like music so i have 15 beautiful mata balls ready to go in the water and i’m gonna season the water now i’ve just got the water boiling you don’t season it until you’re ready to put the food right in otherwise it’ll keep on reducing and get saltier so we’re gonna put big pot like this we’re gonna put in about two tablespoons of kosher salt and the only way you can tell if your water is seasoned enough is by tasting it i’m going to drop my muscle balls into the seasoned water real gentle our mata balls have been cooking for 35 minutes and now we’re gonna take them oh my goodness look at that you could put them directly in bowls if you’re going to eat them right now i have 14 steaming hot gorgeous fluffy puffy massables cannot wait to go and eat them right now and i just put them on a baking sheet so they can cool and i stick it on a cooling rack so that the air circulates underneath them and when they’re totally cold i put them in a freezer ziploc getting out as much of the air as i can and then i freeze them and then i have them for whenever we have a craving for metabolism i really hope that you’ll make them they’re so easy and so delicious and your family will love them please like subscribe and share my video and comment below let me know if you made them and what you want me to make next time and i loved having you and i can’t wait to see you again bye [Music] oh