Matzo balls are a traditional dish made with matzo meal, eggs, and fat. The dough is formed into small balls, which are then boiled in a flavorful broth. The resulting matzo balls are soft and fluffy, with a slightly chewy texture. They can be served as a side dish or in soup. The flavor of matzo balls is slightly nutty and slightly sweet, with hints of onion and garlic. They are often accompanied by carrots, celery, and other vegetables. Matzo balls are a comfort food that is easy to make and can be enjoyed by the whole family.
Ingredients
1/4 cup chicken stock
1/4 cup fat or shortening, melted and cooled
1/2 cup minced onion
1 – 1 1/2 cups matzo meal
4 large eggs, separated
kosher salt and white pepper
Method
In a large bowl beat the egg yolks with the chicken stock, fat, onion, and salt and pepper to taste.
Add 1 cup of the matzo meal.
In another bowl, beat the egg whites until fluffy.
Fold the egg whites into the matzo meal mix.
The dough is ready when just a few egg white streaks are visible.
The dough should be sticky and be able to hold it’s shape. If too thick, add some chicken stock, if too thin, add more matzo meal.
Cover and refrigerate for 1 hour.
Line a baking sheet with wax or parchment paper.
Scoop out small amounts of matzo and with moistened hands roll into balls and place them on the baking sheet. You should have 24 when finished.
To cook: Add to boiling soup and cook until they float, about 4-5 minutes. Lower soup to a simmer and cook an additional 10-15 minutes.
