03 Apr Disabled Kitchen Recipe: Instant Pot Matzoh Balls
Just in case you want to eat Matzoh balls as their own snack or want to know how many calories you are adding or eliminating if you want to serve Matzoh Ball Soup without the balls or with extra balls.
Instant Pot Matzoh Balls
- 4 large eggs (separated)
- 1 tsp sea salt (or kosher salt)
- 1 pinch onion powder
- 2 tbsp butter (melted, or 2 tbsp fat from the chicken stock)
- 1 tbsp dried dill (or 2 tbsp fresh dill, chopped)
- 1 tbsp dried parsley (or 2 tbsp fresh parsley, chopped)
- 3/4 cup Matzoh meal
- 2 cup Matzoh Ball Soup stock (set aside after making the stock)
- 2 cup water
- Chill a stainless-steel mixing bowl.
- Once the bowl is chilled, separate the eggs and place the egg whites in the chilled bowl.
- Using an electric mixer or stand mixer, beat the egg whites until they form stiff peaks. Put them in the fridge to chill until you need them.
- In the bowl with the egg yolks, add the salt, onion powder, melted butter or chicken fat, parsley, and dill. Mix well.
- Mix in the Matzoh meal, a little bit at a time, until well-combined.
- Fold in the egg whites, about a quarter of the egg whites at a time.
- Once thoroughly mixed, cover and refrigerate for at least 1 hour. Refrigerate overnight to save spoons
- Once the Matzoh Ball mix has chilled and you're ready to make the soup, in a 3 qt Instant Pot, add the 2 cups of stock you set aside, 2 cups of water, and the trivet. Turn on the Instant Pot to Saute. Heat until it boils, about 5 minutes.
- While the stock is heating up, roll the Matzoh balls into 2 cm balls (3/4 inch).
- Once the stock/water mixture is boiling, lightly drop the balls into the pot using a spoon. Make sure the balls are floating and not sticking to the trivet. The trivet is there just in case one falls apart so it doesn't burn.
- Put on the lid. Click Cancel. Set to High Pressure for 12 minutes. Natural Release Pressure for 10 minutes, then quick release any remaining pressure.
- Put the cooked Matzoh Balls in a dish and set aside until ready to serve.
- Save the stock/water mix in case you need to top up a canning jar or a portion you are preparing for freezing.