Prep 40 mins
Cook 1 hr 30 mins
A fairly simple matzo ball recipe, but very good. If you don't have chicken fat, you can use a neutral oil, but it will really lack flavor.
- 7 large eggs or 6 jumbo eggs, separated
- 2 tablespoons chicken fat
- kosher salt
- fresh ground black pepper
- 1 cup matzo meal
- Beat the egg whites to soft peaks. Set aside.
- Beat the egg yolks. Add chicken fat, salt and pepper, and beat well. Set aside.
- Fold matzo meal into egg whites gently, preserving as much air as possible. Fold egg yolk mixture into batter, still preserving as much air as possible. Refrigerate batter 30-60 minutes.
- Bring a large pot of water to a boil. Add a generous amount of salt (more than you would use for pasta). Using wet hands, divide batter into 12 portions and form each into a rough ball. Drop into pot.
- When all 12 balls are in the pot, and the water has returned to the boil, cover, reduce heat and simmer 30 minutes, turning matzo balls over in the water once. Turn off heat and allow to remain in the hot water for 60 minutes more. Serve in hot soup (or refrigerate up to 2 days, reheating in the soup before serving).
My Matzoh Balls are usually like cannon balls. Half the family loves them that way, but the other half (including me) yearned for light and fluffy. Boy, did this fit the bill! The recipe is a little more effort than the classic recipe, but well worth it. They were so light and airy that I was afraid they would fall apart in the cooking, but they didn't! These were the best matzoh balls I have ever had. Thank you for posting this great recipe.