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Matzo Balls

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Matzo BallsCookbook cover image courtesy of Random House

Abe experimented until he came up with the lightest, fluffiest, most Jewish motherly matzo balls imaginable.

Recipe information

  • Yield

    Makes 12 to 14

Ingredients

1 tablespoon plus 1/4 teaspoon salt
4 large eggs
1/3 cup schmaltz
1/4 teaspoon pepper
1 tablespoon baking powder
1 1/3 cups matzo meal

Preparation

  1. Step 1

    Fill a large, wide stockpot three-quarters full of water, add 1 tablespoon of the salt, and bring to a rapid boil.

    Step 2

    While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.

    Step 3

    Wet hands and, folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer.

    Step 4

    Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.

Nutrition Per Serving

Per serving: 70.0 calories
15.0 calories from fat
1.5g total fat
0.0g saturated fat
60.0mg cholesterol
610.0mg sodium
11.0g total carbs
0.0g dietary fiber
0.0g sugars
3.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
Cover of the 2nd Avenue Deli cookbook featuring a white background with blue lettering.
Reprinted from The 2nd Ave Deli Cookbook by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Copyright © 1999 by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Published by Random House Publishing Group. All Rights Reserved. Buy the full book on Amazon or ThriftBooks.
TagsJewishNut FreeDairy FreeMeal PrepSimmerCookbooks
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