Matzo Ball Madness Tournament - 2014

Matzo Ball Madness Tournament - 2014

Residents Vote to Select Tastiest Matzo Ball Recipe


Leslie CurleyLeslie Wilens Curley

Leslie's TRADITIONAL Matzo Ball recipe made it to the FINAL FOUR in the Matzo Ball Madness Tournament.

Expert Culinary Judges:

Todd Gray, renowned chef of Equinox Restaurant
Ellen Kassoff, Todd Gray's wife
Barbara Hurwitz
Graham Collette, Executive Chef, Charles E. Smith Life Communities
Rhonda Brandes, Clinical Nutrition Mgr., Charles E. Smith Life Communities

Taste Testers in the Final Four Competition:

Maxine Cohen, Ring House
Daniel Goodman, Hebrew Home
Florence Green, Landow House
Sidney Levy, Revitz House
Bea Litman, Hebrew Home

Special thanks go to the producer, Abby M. Sternberg of Media Masters.



1 cup matzoh meal

1 tsp. salt

3 pinches ground ginger

2 pinches ground nutmeg

1 pinch ground allspice

1 tiny pinch ground cinnamon

4 eggs

1/4 cup liquefied rendered chicken fat (no substitutions)

1/4 cup seltzer

Mix together the matzoh meal, 1 tsp salt, and the spices.
In another bowl, whisk the eggs. Add the seltzer, then the liquid chicken fat, and whisk until blended. Add the matzoh meal mixture and fold it all together until well blended. Cover and chill at least an hour (can be chilled for several hours).
Bring 3 quarts of water to a boil in a large, wide pot. Add roughly 1 Tbs salt (according to preference). Roll the batter gently into balls the size of a large walnut. Wet hands occasionally to keep the batter from sticking. Gently drop the balls in the boiling water (I roll the balls and put them on wax paper, then drop them in the water all at once). Lower to simmer, and cook, partially covered, for 20 minutes. Remove balls with a slotted spoon and put in the hot soup. Makes 18-20 balls.


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