Fluffy Matzah Balls
by Joan Nathan
familyprinted-with-annotationsJewishside
Yield: about 12 large, soft matzah balls
Ingredients
You have 0 of 8
protein
- ○4eggs(large)
grain
- ○1 cupmatzah meal
pantry staple
- ○freshly ground pepper(to taste)
- ○2 tablespoonschicken fat
- ○2 tablespoonsvegetable oil
- ·salt(to taste)
other
- ○1/4 cupclub soda
- ○1/4 cupchicken broth
- ○1/4 cupseltzer
Instructions
- Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, 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 until soft.
- Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.
My notes
1998 - Epicurious | September\n- 1/4 cup seltzer, club soda, or chicken broth\n \u2192 pineapple juice, soup oil (crossed out)