Serves 18
55 min
Matzoh Balls
Recipe GLPRa65e4c65db1966
Light and fluffy matzoh balls made with matzoh meal, eggs, schmaltz, and chicken stock. These tender dumplings are a classic Jewish comfort food, perfect for serving in warm broth or as a hearty side dish.
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Ingredients
1 cup matzoh meal
4 large eggs
1/4 cup schmaltz (chicken fat)
1/4 cup chicken stock
1 teaspoon salt
pinch pinch of ground pepper
Directions
In a large bowl, beat the eggs together until well combined. Add the schmaltz and chicken stock to the eggs and mix well.
Add the matzoh meal, salt, and ground pepper to the egg mixture. Stir gently until all ingredients are incorporated. Do not overmix.
Cover the mixture and refrigerate for at least 20 minutes to allow it to firm up.
Bring a large pot of salted water to a boil. Using wet hands or two wet spoons, gently form the chilled mixture into 18 balls about the size of walnuts.
Carefully drop the matzoh balls into the boiling water. They will sink at first and then rise to the surface after about 10 minutes.
Once the balls float to the surface, continue cooking for an additional 15-20 minutes until they are light, fluffy, and cooked through.
Remove the matzoh balls with a slotted spoon and serve immediately in hot chicken soup or broth.
