Matzo Balls

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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.

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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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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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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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Oh my! Had to put down my spoon just long enough to review this. They're fabulous. The only difference I had was that I used large eggs instead of x-large (and I made half a batch as there's only 2 of us.
For the person that said they fell apart, make sure that your broth is just barely simmering, and not fulling boiling. Also, I put the lid on to steam them (like dumplings. I used a cookie scoop to just gently form them. You don't want to pack them unless you like your matzo balls dense. Mine are light as a cloud, and soooo flavorful. Slurp!

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The absolute best matzo balls. I love this recipe.

(I hate when reviewers knock a recipe that they did not make as written. Ridiculous.

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I forgot to render the chicken fat from when I made the stock so I used canola oil instead. The dough was too liquidy to form into balls so I added more matzah meal and refrigerated the dough for a longer period of time. I still wasn't able to form the balls but I went ahead with the recipe and threw pieces of dough into the boiling soup in the end it tasted great. I enjoyed the addition of fresh parsley to the matzah balls - my family usually just makes the matzah ball soup from a box.

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I truly love how much depth these matzo balls add to the chicken noodle soup. It's very light- in taste and size - the rendered chicken fat and the parsley, to me, is what really makes these matzo balls taste great. I don't think I mind cooking them in chicken stock or water - either way, it'll make your soup more interesting. It's a whole other wonderful element to experience and I don't think I'll ever eat my chicken noodle soup without it.

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Exceptional MATZO BALLS! Very Flavorfull.

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I am not even Jewish... and these were a big hit with my husband's family! I made a flavorful turkey soup to serve with them.