Serves 14
40 min
Matzo Balls
Recipe GLPRda58f6b0a6103e
Light and fluffy matzo balls, a classic Jewish dish perfect for serving in warm broth or soup. These tender dumplings are made with eggs, schmaltz, and matzo meal, then gently simmered until they double in size. Serve immediately in hot soup for best results.
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Ingredients
1¼ tablespoon Salt
4 Large eggs
⅓ cup Schmaltz (rendered chicken fat)
¼ teaspoon Black pepper
1 tablespoon Baking powder
1⅓ cups Matzo meal
Water
Directions
Fill a large, wide stockpot three-quarters full with water. Add 1 tablespoon of salt and bring to a rolling boil over high heat.
While the water heats, crack the eggs into a large mixing bowl and beat vigorously until well combined. Stir in the schmaltz, remaining 1/4 teaspoon salt, pepper, and baking powder, mixing thoroughly. Gently fold in the matzo meal using a spatula or spoon, stirring vigorously until the mixture is completely blended into a uniform batter.
Once the water reaches a rolling boil, wet your hands with cold water to prevent sticking. Scoop portions of the matzo mixture into your palms and gently shape into smooth balls approximately 1 1/4 inches in diameter. Carefully place each ball directly into the boiling water. Once all balls are added, reduce the heat to a gentle simmer.
Simmer the matzo balls uncovered for 25 minutes without stirring. The balls will rise to the surface and expand as they cook. Using a slotted spoon, remove the cooked matzo balls and place one or two in each bowl. Pour hot soup or broth over them and serve immediately.
