Yield: 8 large matzah balls, or 16 small
Ingredients
- 130g matzo meal (1 cup)
- 4 eggs, lightly beaten
- 4 tbsp reserved chicken fat or vegetable oil
- 4 tbsp chicken stock
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Mix all ingredients together. Cover and place in the refrigerator for 20m.
- Meanwhile, bring well-salted water to a boil. There should be enough water ,,,, then reduce to a simmer and cover.
- With wet hands, form the mixture into 2″ balls, placing on wax paper or similar.
- One by one, gently drop into the simmering water.
- Cover the pot and cook for 45 minutes. (30m for 1″ balls) Matzah balls will puff up to about 2x original size.
- Once they start to float they’re getting close to done, but there is no sure way of knowing when your matzah balls are done without cutting one open. They should be a uniform color all the way through. Undercooked matzah balls will be hard in the middle. Don’t do that.
- (next time take a temp reading?) 205 were overcooked
To serve: Bring chicken stock to a simmer with some thinly sliced carrots. Ladle some soup and a matzah ball into each bowl and top with a sprig of dill.