- 4 large eggs
- 1/4 cup schmaltz (rendered chicken fat) or vegetable oil
- 1/4 cup chicken stock or vegetable stock
- 1 cup matzo meal
- 1/4 tsp ground nutmeg
- 1-2 Tbsp ginger, freshly grated
- 2 Tbsp parsley or dill, finely chopped
- 1 tsp salt
- 1 pinch black pepper
- 12 cups chicken or vegetable broth
- In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper.
- Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
- To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball.
- Gently drop it into the boiling water, repeating until all the mix is used.
- Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light.
- The cooked matzo balls can be transferred to boiling chicken or vegetable broth and served immediately.
Additional options for spicing up the chicken or vegetable broth to create more of a soup include chopped carrots, celery, onions, or chicken.
Recipe adapted from cooking.nytimes.com
Share this Recipe