Matzo Balls

Total Time:
55 min
10 min
15 min
30 min

18 to 20 matzo balls

  • 4 extra-large eggs, separated
  • 1/2 cup good chicken stock
  • 1/4 cup rendered chicken fat, melted
  • 1/2 cup minced fresh parsley
  • 2 teaspoons kosher salt, plus more for egg whites
  • 1 cup matzo meal

Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.

Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

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4.6 20
Good flavor, but the batter was runny. I ended up with no more than half of my matzo balls not dissolving into a weird Jewish version of egg drop soup--and this was despite leaving the mixture to firm up in the fridge overnight. Next time I would omit the broth from the matzo ball mixture. item not reviewed by moderator and published
They made a loose sticky dough and never got stiff enough to shape into a ball. I had to scrape them off the spoon into the water (I didn’t use broth) to cook. They fell apart while cooking. When done, I had to pour them through a sieve looking pretty much like one big ol’ mass of knaidlach. The flavor was very good. The texture was too loose/tender. I like to be able to bite into a matzo ball. I will try this again using less, or maybe no, chicken stock as that kept it from forming a ball. item not reviewed by moderator and published
First time making matzo ball soup ever and they were so delicious, I want to make them every week! item not reviewed by moderator and published
Made the matzo balls along with your chicken soup recipe! It was phenomenal! A dinner party of 5 ate through the whole pot of soup and batch of matzo balls before moving on to the entree! item not reviewed by moderator and published
If you have problems forming the matzo balls, try "oiling" your hands before you start forming them. Also make them smaller to allow for the expansion in cooking. Cover the pot durning cooking, and I've subsituted veg oil for the chicken fat, it works fine, I just start out with 2 to 3 tablespoons, and add a bit more when I take it out of the fridge if needed. Ina has great recipes! item not reviewed by moderator and published
I WANT TO BE JEWISH! item not reviewed by moderator and published
These are fantastic. My last attempt at matzo balls resulted in hockey pucks. This recipe yielded light and fluffy balls of goodness. I do agree that the mix needs to sit in the fridge for at least 2 hours, though. item not reviewed by moderator and published
Fabulous flavor! Even the non Jewish son in law liked them. I don't think refrigerating them for 15-20 minutes is long enough. They expand and soak up a lot of the broth, so beware! We had to add a box of chicken broth to have enough liquid. I think cooking them in water first and then moving them into the soup might be the way to go. This recipe is a keeper!! The herbs are the best part. item not reviewed by moderator and published
Love the egg white trick. Don't always use the chicken fat, but add some poultry seasoning, some minced carrots,celery, and/or scallions. Make about 100 or so and freeze the balls for later use with a can of low sodium broth. Ina is a little heavy handed with her salt, but I luv her. item not reviewed by moderator and published
I tried this recipe first time; I ended with "matzo quartered-balls". My mother in-law suggested that I left the dough overnight in the refrigerator. This did the trick! The balls did not fall apart. They puffed up beautifully. From now on, I may have to make smaller balls to start with. item not reviewed by moderator and published
The chicken stock contributes to the flavor. It would be better to add more matzo meal than to leave the stock out. Perhaps you got a little extra liquid in there when you washed the parsley. item not reviewed by moderator and published
my guess is that you did not beat the egg whites enough - stiff means just shy of dry! item not reviewed by moderator and published

Not what you're looking for? Try:

Throwdown's Matzo Ball Soup

Recipe courtesy of Bobby Flay