Matzo Balls
Traditional Jewish matzo balls made with matzo meal, eggs, and schmaltz (chicken fat), perfect for adding to soup. These light and fluffy dumplings are seasoned with salt and pepper for a classic comfort food.
Ingredients
- •1 tablespoon salt
- •4 whole eggs
- •⅓ cup schmaltz
- •¼ teaspoon pepper
- •1 tablespoon baking powder
- •1⅓ cups matzo meal
Cooking Instructions
- 1.
Fill a large, wide stockpot three-quarters full of water, add 1 tablespoon of the salt, and bring to a rapid boil.
10 min
- 2.
While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.
5 min
- 3.
Wet hands and, folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer.
10 min
- 4.
Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.
25 min
