Matzo Balls

Posted on October 2, 2009. Filed under: recipe |

If you’re making chicken soup, you might as well make some matzo balls, too. They’re a lot easier to make than you think, and you can use the flavor of the soup to enhance the flavor of the matzo balls.

Whisk together:
2 Eggs
2 Tablespoons Chicken Fat
1.5 Tablespoons Chicken Soup
1/2 Teaspoon Baking Powder
Small Pinch Salt

Add:
1/2 Cup plus 2 Teaspoons Matzo Meal
Stir matzo in until just combined- do not over mix, or your balls will be less fluffy.
Refrigerate for one hour.

Bring a large pot of water to a boil.
Roll matzo mix into one inch balls.
Boil, with pot covered, for 40 minutes.

*Chicken fat. Listen. You’re not going to have a heart attack if you use it. It adds immeasurably to the flavor and texture of the matzo balls. So just use it. The best thing to do is to skim it from the top of the soup.

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4 Responses to “Matzo Balls”

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I can't get Matzo here!!!! I'm really craving me some matzo balls and that pic looks delicious my friend.

No matzo in Korea? Now that's just crazy.

Do you use the club soda to make them fluffy? I am not going to have chix fat from the soup bc I am making the matzo balls separately and freezing. So what do you suggest for the chix fat?

Chicken fat. There really is no substitute. It’s such a small amount that it’s not bad for you at all. If you don’t have any on hand, you can use vegetable oil though.


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