First, just what is matzo meal? Matzo meal is made by grinding matzo, a traditional Jewish unleavened bread that's also known as matzah or matzoh. Matzo bread is made by mixing flour and water, rolling it out thin, then baking it in an extremely hot oven. It can be soft and pliable, or cracker crisp. It is the crisp version that is used to make matzo meal. Prepared matzo meal comes in several types from course to finethe most finely ground variety is known as matzo cake meal.
There's more to do with this versatile ingredient than just make matzo ball soup, though that is its most common use. Matzo meal, which is kosher for Passover if handled by kosher standards, often replaces flour in chametz-free recipes. We've used it to lighten the texture of baked goods (like the Passover Chocolate-Walnut Cake with Orange shown here and our Flourless Apple-Pecan Torte), fill outvegetable fritters, and as breading forchicken or fish. In fact, matzo meal can be used as a breadcrumb substitute. Like all breadcrumbs, matzo meal acts as a binder, and thus can also be added to casseroles, potato pancakes, and more. You can substitute matzo meal in almost any recipe that calls for breadcrumbs. You can also use it for a sweet pie crust.
If matzo meal is not available in your local grocery store or you don't want to purchase a separate box, it's easy to make matzo meal. Basically, you are crushing packaged matzo to your desired consistency.
Here's how to get in on the matzo-meal magic: You'll need a food processor to grind the matzo. Start by using your hands to break the matzo sheets into one- to two-inch pieces, then add them to the food processor and gently pulse until your desired consistency is reached. Larger crumbles might work well sprinkled over agratin, but you'll want it fine and uniformly ground if you'll be baking with matzo meal.
Sinkers or floaters? That was the question always asked of Grandma Minnies kneidels [matzah balls] at the first seder for Passover. Would her always delicious matzah balls sink to the bottom of her wonderfully rich chicken soup, or would they float delicately over the surface. The answer to the question was never certain; some years they sank with a slightly chewy texture and other years they floated with a melt-in-your-mouth lightness. What causes the difference? It comes from the ratio of eggs to matzah meal and the amount of air whipped into the eggs. Too much oil added to the mix will make them sink, as will removing the cover while they cook.
Weve also got more varieties, like these matzah balls with fresh herbs and spices, healthy matzah balls with no fat or cholesterol, potato matzah balls, ones that are especially light and fluffy, and yet another approach thats sure to please your taste buds.Reprinted with permission from Jewish Family & Life!
Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.Get in Touch with Mechanic