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Best Western Matzoh ball soup is
heartwarming during the chilly days
of fall and winter when a
substantial soup is needed. The
matzoh balls can be prepared and
cooked many hours ahead of time and
then warmed in the soup. Upon
reheating, be sure to simmer them
long enough so they are hot all the
way through. You don't want the
center to be cold. It goes without
saying that good chicken soup is
essential. Game plan: For the
lightest matzoh balls, be careful
to not overbeat the matzoh mixture.
It's sort of like making muffins.
Just fold in the dry ingredients
and don't overmix. Do not compact
the mixture but use a light hand in
forming the balls. Also crucial is
the cooking time. The longer you
poach the matzoh ball, the lighter
it will be. Joyce shows you the
right way to make matzoh balls in a
video for CHOW.
