Matzo Balls

Ina Garten

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Show: Barefoot ContessaEpisode: Birthday Parties

Rated 4 stars out of 5
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  • Read 16 Reviews
Total Time:
55 min
Prep
10 min
Inactive
15 min
Cook
30 min
Yield:
18 to 20 matzo balls
Level:
Easy
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Ingredients

  • 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

Directions

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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Newest Ratings and Reviews

Read all 16 reviews

  • on January 11, 2012

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    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.

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  • on October 29, 2011

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    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.

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  • on September 29, 2011

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    I've followed this recipe several times now and it's the best ever! No alterations and I've never had a problem with the matzo balls falling apart. I usually make the stock the night before, refrigerate and then use the fat from the stock for the matzo balls the next day. Thanks again Ina!

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