Matzah Balls
by Joan Nathan on Aug 28, 2011
Matzah ball soup is always a staple, whether its for the holidays or simply as a comfort food. Add noodles or vegetables to the broth to make this classic soup a little heartier.
- Servings
- about 12 large, soft matzah balls
- Course
- Soup and Stew
Ingredients
- 4 large eggs
- 2 tablespoons chicken fat or vegetable oil
- 1/2 cup seltzer club soda, or chicken broth
- 1 cup matzah meal
- Salt and freshly ground pepper to taste
Instructions
-
Mix the eggs well with a fork. Add the chicken fat or oil, soda water, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
-
Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
-
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 or until soft.