Matzo Balls Recipe
Jewish · Soup · 45 min total
Light and fluffy matzo balls are a classic Jewish comfort food, perfect for floating in a bowl of hot chicken soup.
15
min prep
min prep
30
min cook
min cook
6
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 4 large eggs
- 1/4 cup rendered chicken fat (schmaltz) or vegetable oil
- 1/4 cup chicken broth or water
- 1 cup matzo meal
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
Instructions
- In a medium bowl, whisk together eggs, schmaltz (or oil), and chicken broth until well combined.
- Add matzo meal, salt, pepper, and garlic powder (if using). Stir until just combined. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to overnight) to allow the mixture to firm up.
- Bring a large pot of salted water or chicken broth to a gentle boil.
- With wet hands, form the matzo mixture into 1-inch balls (about the size of a walnut). Drop them gently into the boiling liquid.
- Reduce heat to low, cover the pot, and simmer for 30 minutes, until matzo balls are cooked through and puffed.
- Remove with a slotted spoon and serve in hot chicken soup.
Tips
- For fluffier matzo balls, separate the eggs and beat the whites to soft peaks before folding in.
- Store leftover matzo balls in the soup; they will absorb liquid and become softer.
- Matzo balls can be frozen in the soup for up to 3 months.
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