Award-Winning Matzo Balls

foreign came to join me today he's not only a super talented Chef he's also a winner of one of the most famous Nationwide shows called Beat Bobby Flay Yehuda signature dish was matzo balls the knidel guess what you're the one that matzo ball competition millions of people watched him let's see how yahudah teaches us how to prepare that perfect matzo ball right over here on kosher.com chef what is your signature dish matzah balls matzo balls [Laughter] let's go ahead [Music] foreign cool so we're gonna make some matzo balls matzo balls are very simple you could use the Box recipe but this is a recipe that I developed that I really enjoy we're going to use some chicken broth which is not super common to put inside the matzo ball eggs you'll see in every mouthful recipe and then Schmaltz you definitely want the real thing either chicken or duck or even beef Schmaltz is very very good if you have to do canola oil that's okay also we got your excellent matzo meal over here some baking powder salt and pepper that's really all you need I like to use a scale a digital scale it just gives me an accurate recipe every single time but you could obviously use cup measurements or whatever today we're going to use a scale though chaos let's make this person how's that sound all right let me grab some gloves though because we are going to mix with our hands so before I got to know Yehuda I never worked with the scale these days everything in my restaurant works with the scale every sauce every recipe gets weighed to the gram right absolutely right and your customers probably appreciate that every time the sauce is the same time first I'm going to weigh out the matzo meal we're gonna do the dry ingredients first this is going to yield about 10 to 12 matzo balls some baking powder very important cheese baking powder if you want your mozz balls to be nice and fluffy half a tablespoon salt and pepper so I'm just going to kind of move this around with my hands now we're going to add the wet ingredients so I'm gonna take my eggs and just kind of bust them up a little bit cool so that goes in six eggs thanks sir you need a whisk uh no so you know these mozzable is going to be sinkers or floaters they're absolutely gonna be floaters floaters are you uh Saker not a bully or a floater I'm a floater guy for sure what are you I'm definitely a floater grew up on the sinkers um but I'm here to change all that you have a problem with the Sinker sometimes is you try to put the spoon and cut the matzo ball it'll it'll jump out again it's the guy next to you [Music] so we're going to transfer it to a plate so that it's nice and flat and then it's going to go into the refrigerator okay yeah that's done everything's done this way your matzo ball mix should look like it should kind of be like not too dense it should not be like super liquidy like you could almost form them but they would look like pretty crummy all right so it's uh what is it 20 minutes later or so yeah so you could see like you know you make an indent and it stays that way that means that it's set right so that the schmalta setup which is very very important because then we cook it it's going to do magical things so you can use a scoop or you can use your phone you can use your hands usually I start with a scoop and then I get frustrated and I go to my hands exactly what you're talking about it seems like a good idea until you get to like the fifth matzo ball you could dip it in water but that's okay this looks like a half ounce scoop I'm gonna do kind of like a heaping scoop of it like that doesn't have to be exact but it does definitely help me sorry Yehuda my ADD is kicking in that's okay I'm going right in we're gonna scoop them onto this tray and then we're gonna put them back in the refrigerator for about 10 minutes just to ensure that they're nice and soft it's 10 minutes later we got these Mata bowls out of the fridge all right cool so we're gonna form them right into the liquid here we call that Jewish penicillin this is a lovely chicken soup that cooked at for how long probably around eight hours yeah nine hours I think it's feeling the color you can smell it it's fully seasoned which is important your liquid has to be seasoned so if you're cooking it in chicken soup make sure there's salt in that chicken soup if you're cooking in water definitely make sure there is salt in there I like to ball into boiling liquid you know we're adding cold matzo balls to this liquid so we don't want to drop the heat too much and once we get all the balls in we'll put it down to a simmer all right so we're just going to drop it in 400 at a time so let me ask you when you were on the show what did you cook your uh bouncer balls of I made a chicken stock you made a chicken stock and how long it's like 45 minutes I actually made a fortified chicken stock so I made it twice so while it was cooking I roasted chicken bones right and then you know 20 minutes later after boiling the heck out of it strain the liquid onto more chicken bones roasted and then simmer that for 20 minutes and then you cook your Lunchables in there exactly did you taste this matzo ball I didn't I I was definitely not very impressed no I did not taste those mozzles they looked all banged up it looked like they went through because you know what he didn't he didn't let them set he just made the mix and balled them into the liquid so they didn't have like that nice smooth finish which we're gonna have today you want to make sure your matzo balls are floating right away if you want floaters once it comes back up to a boil we're going to turn it to a simmer we're gonna simmer it for about 25-30 minutes and then they're done beautiful how about we have like a glass of wine in between perfect maybe we can have two 25 30 minutes yeah I think not that I'm a wine connoisseur but I was trying to like pure a wine with a matzo ball I think the baron hurts like rose that'll go well what do you think I am a firm believer that it's always Rose season so and you know Rose is super versatile it'll definitely go nice because we're gonna freshen this soup up with fresh parsley and fresh radishes I think the rose will kind of tie that all together goes very well with poultry time I mean foreign [Music] that is excellent very nice so here we are what are the 35 minutes later see this is what happens after 35 minutes you love me we're smoothing I don't know if you remember but this bottle was almost full before hi we're chilling we're having a good time we're waiting for the matzo ball to cook he got Bobby flays on Chicago now he has to get you'll see why this is Chicago this is the real one let's go ahead dude let's face it with the soup [Music] wow I think something if my grandmother was still alive she would shut my hands me wow that means so good [Music] all right I'm gonna wait to go all set so I can finish this I'm probably gonna slurp I don't want to slurp on that video [Music] until next time everybody shabbat shalom [Music] [Applause]