Matzo Balls
Print recipe
| Serves | 8-10 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
Ingredients
- 1 cup matzo meal
- 4 Large eggs
- 2 tablespoons butter (melted)
- 2 tablespoons schmaltz (rendered chicken fat melted)
- 1/4 cup seltzer
- 1 tablespoon grated onion
- 1 teaspoon kosher salt
- black pepper (a few grinds of fresh pepper)
Directions
| Step 1 | |
| Separate two eggs, putting the whites in one bowl, Beat egg whites until stiff Add the two yolks, plus the rest of the eggs to another bowl Beat eggs, and add seltzer, butter, schmaltz and seasoning, and mix well | |
| Step 2 | |
 Add matzo meal, and mix well Gently fold egg whites into matzo mixture Cover and refrigerate for one hour | |
| Step 3 | |
| Bring a large soup pot filled 2/3 with salted water to a boil | |
| Step 4 | |
 Set up a station with a bowl of cool water, the matzo mix and the soup pot, Moisten hands before forming each ball Matzo balls will double in size, so make them half as large as you want them Try to handle them as little as possible | |
| Step 5 | |
 After all balls have been formed, lower heat to let the water stay at a simmer, and cover th pot and let cook for thirty minutes. | |
| Step 6 | |
|
To store matzoh balls, remove them from the pot, and put into a container where they aren't too tight, and cover with cooled cooking liquid | |
| Step 7 | |
| To serve, remove from cooking water, and heat the matzo balls in the soup you will be serving | |
| Step 8 | |
| Garnish with fresh dill if desired | |