Matzo Balls
Even though these didn’t work perfectly - they have in the past so I know the recipe is solid - I decided to not re-tape because life doesn’t always go as planned and the matzo balls were still very tasty, light and fluffy, and that’s what’s important.
Aim for smaller than 1” balls and squeeze them tightly in your hand when making them. I made a dozen, I would have preferred them smaller and made 18 balls. This recipe is easily halved or doubled.
Best served in hot Chicken Bone Broth but if you are vegetarian, you could serve them in a veggie stock instead.
- 1 1/2 teaspoon kosher salt
- 2 eggs (large)
- 1 pinch salt (about 1/4t)
- 1 pinch pepper (about 1/4t)
- 2 1/2 tablespoons schmaltz (chicken fat) (or sub neutral oil like sunflower oil)
- 1 1/2 teaspoon baking powder
- 2/3 cups matzo meal (NOT matzo ball "mix", just finely ground matzo)
- fresh parsley (chopped, optional)
- Making the Dough
Boil a large-ish pot of water and add the 1 1/2t of salt, keep it boiling with a lid on it while you make the balls.
Set out a plate and a bowl of water to dip your hands in, we will come back to them.
In a bowl, crack the 2 eggs, and whisk them together. Add the salt and pepper, whisk again. Add the schmaltz and mix well. Unlike me in the video, it is best to switch to a rubber/silicone spatula before adding the matzo meal and the baking powder. Mix just until there are no dry bits visible, making sure to get to the bottom of the bowl and scrape the sides as well.
- Making and Poaching the Balls
Dip your hands in the bowl of water and scoop out a small amount of the matzo dough. In the video, I made 12 balls that were about an inch. I would have preferred 18-24 balls that were less than an inch because they expand when you cook them. Squeeze the dough in your hands to pack them tightly before rolling them into a ball. Place each on the plate that you set out and move on to the next one.
When you have finished rolling all the balls, using a spoon, gently place the balls in the boiling water. Turn the heat down to a light simmer immediately - you don't want a full boil here or they will break apart - and poach them for 25 minutes.
- Finishing
Using a slotted spoon, take the matzo balls out of the water, and gently place them in your serving bowls - however many per serving you would like. Ladle hot broth over the matzo balls. Serve with a little parsley sprinkled over the top.
