For a full Passover feast, check out Baby’s First Seder Menu.
In the interest of full disclosure, I will tell you that my family does not reserve the eating of matzoh balls for Passover. They are on the menu at Thanksgiving and pretty much any other time we need a pick-me-up, some comfort food, or “penicillin.”
And, for even fuller disclosure: these matzoh balls are not from my mom’s recipe, even though my mom is the resident matzoh ball maker and the person I asked when I was looking for a recipe for the site. Nope, these matzoh balls come almost straight from the Streit’s matzoh meal package, since that’s the recipe Mom follows.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
For broth, schmaltz, and soup to submerge the matzoh balls in, check out our small kitchen-friendly recipe for Chicken Soup here. If you don’t have schmaltz, you can substitute olive or neutral oil (I hear).
1 cup matzoh meal
4 large eggs
1/4 cup schmaltz (chicken fat; see note)
1/4 cup chicken stock
1 teaspoon salt
pinch of ground pepper
Note: When you make homemade chicken stock and cool it overnight, you’ll find that the top is covered by a layer of solidified fat or schmaltz. Skim it off and save it. You’ll want it to be room temp when you use it.
In a medium bowl, beat the eggs. Add the stock, schmatz, salt and pepper, and mix well. Add matzo meal and stir thoroughly.
Cover the bowl tightly with plastic wrap and refrigerate for 6 hours, or overnight.
Fill a large pot with water and bring it to a boil. Moisten your palms with cold water, and form a bit of the mixture into a ball 3/4 inch in diameter. Drop it into the pot, and repeat with the remaining mixture until you’ve made all your matzoh balls. Reduce the heat slightly and cover. Simmer for about 20-25 minutes, removing the matzoh balls with a slotted spoon. Keep them in a large bowl, then add to soup no more than 30 minutes before serving.