It turns out that you can use whole wheat matzo meal with your favorite recipe -- without making any changes to the ingredient amounts. I think it's because matzo meal (no matter what kind) is equally dry. The color will be different but that seems to be the only difference . . . and of course, you'll be getting more fiber.
If you can't find whole wheat matzo meal in the store, it's easy to make. Just put a bunch in your food processor and whirl it a while. This year, I could not get it as fine as I hope. I used it anyway, and it worked great!
Makes: 8 matzo balls
2 tablespoons of fat (I use canola oil; my grandmother used schmaltz)
2 eggs, beaten
1 teaspoon salt (sometimes I use ¾ teaspoon)
½ cup matzo meal (regular or whole wheat)
2 tablespoons soup stock or water (soup stock will give it more flavor)
- Mix fat, eggs, and salt in a mixing bowl using a fork.
- Add matzo meal and mix well.
- Add the soup stock or water.
- Cover and refrigerate for at least 20 minutes. You can leave it in the refrigerator for longer than that and it will be fine.
- Using a 2-3 quart pot, bring salted water to a boil. Lower the flame so that the water is slightly bubbling. If it boils too hard, it will break up the matzo balls.
- Make the balls. The dough is sticky. If you are having problems, wet your hands with cold water before you handle the dough.
- Gently put the balls into the water. The water should continue to gently bubble.
- Cover and cook 30 to 40 minutes. Check periodically to be sure it does not go into a rolling boil.
- Remove matzo balls from the salt water (preferably with a slotted spoon) and add them to your soup pot.