Matzo Balls
  • Cooking Time: 40 minutes
  • Servings: 8
  • Preparation Time: 10 minutes plus 1 hour to chill
  • 5 large eggs
  • 4 tablespoons hot chicken soup or water
  • 3 tablespoons chicken fat (schmaltz), skimmed from the soup or vegetable oil
  • 1 teaspoon Kosher salt plus more for cooking water
  • 1 cup plus 2 tablespoons matzo meal
  1. In a large bowl, beat together the eggs, soup (or water), chicken fat, and salt. Beat in the matzo meal and refrigerate, uncovered, for 1 hour.
  2. Bring about 5 quarts of water to a boil with 1 1/2 tablespoons Kosher salt dissolved in it. Remove the matzo meal mixture from the fridge. Wet your hands with cold water and gently shape about 2 tablespoons of the mixture into a ball by rolling it around in the palms of your hands. Try not to compact the ball too much. Note that the matzo balls will swell to more than double their size when cooked.
  3. Add the matzo balls to the boiling salted water and repeat with the remaining mixture. Bring the water back to a boil. Once boiling, turn the heat down to a simmer, tightly cover the pot, and cook for about 40 minutes until the matzo balls are floating on the surface, puffed, and snowy white. Using a slotted spoon, transfer the matzo balls to the hot soup. Keep warm until you are ready to serve.
we always cut these with a steak knife... be careful!