Serves 16
95 min
BA's Best Matzo Balls
Recipe GLPR07629e61dcc223
Fluffy, light matzo balls made with eggs, chicken fat, matzo meal, and fresh dill. The key to perfect matzo balls is properly hydrating the matzo meal during chilling and cooking them long enough so they become airy and puffy rather than dense. Serve in warm broth for a traditional Jewish dish.
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Ingredients
6 large eggs
½ cup melted schmaltz (chicken fat) or vegetable oil
6 tablespoons chicken broth or water
3 tablespoons chopped fresh dill
¾ teaspoon freshly ground black pepper
3 tablespoons plus 1½ teaspoons kosher salt, divided
1½ cups matzo meal
3 quarts water (for boiling)
Directions
In a medium bowl, whisk the eggs together until completely smooth with no streaks visible. Add the melted schmaltz or vegetable oil, chicken broth or water, fresh dill, 1½ teaspoons kosher salt, and black pepper. Whisk vigorously until all ingredients are well combined.
Sprinkle the matzo meal over the wet ingredients and whisk until just combined; do not overmix. Cover the bowl and refrigerate for at least 35 minutes and up to 2 hours to allow the matzo meal to fully hydrate. This step is essential for achieving light, fluffy matzo balls.
Pour the water into a medium pot and bring to a boil over high heat. Once boiling, stir in the remaining 3 tablespoons kosher salt to season the cooking liquid.
Dampen your hands with cool water. Working with the chilled matzo mixture, gently roll portions into 16 balls about 1½ inches in diameter. Arrange the formed balls on a small rimmed baking sheet or large plate.
Using a slotted spoon, carefully lower each matzo ball one at a time into the gently boiling water. Adjust the heat as needed to maintain a low simmer—the water should bubble gently but not boil vigorously.
Cover the pot with a lid, reduce heat to low, and simmer for 30–40 minutes, checking occasionally to ensure the water remains at a gentle simmer. The matzo balls are ready when they are visibly puffed and have turned a lighter, pale color. Do not remove them early, as they will be dense in the center if undercooked.
Once fully cooked, remove the pot from heat and let the matzo balls rest in the hot cooking liquid until ready to serve. They can stay in the liquid for several hours without issue.
