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Fluffy Matzah Balls

By Joan Nathan

4.5

(19)

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If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.

Recipe information

  • Yield

    Yield: about 12 large, soft matzah balls

Ingredients

4 large eggs
2 tablespoons chicken fat or vegetable oil
1/4 cup seltzer, club soda, or chicken broth
1 cup matzah meal
Salt and freshly ground pepper to taste
N/A freshly ground black pepper

Preparation

  1. Step 1

    1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.

    Step 2

    2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.

    Step 3

    3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.

    Step 4

    Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.

Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf
TagsJewishMatzoDairy FreeNut FreeEasySimmerPassoverRosh HashanahCookbooks

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