Matzo balls
kneidlach · matzah balls
Matzo-meal dumplings served in chicken soup, especially at Passover. Texture preferences famously range from dense “sinkers” to airy “floaters.”
About this dish
Matzo-meal dumplings served in chicken soup, especially at Passover. Texture preferences famously range from dense “sinkers” to airy “floaters.” The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Matzo balls in chicken broth
- 85 g matzo meal
- 3 eggs
- 3 tbsp schmaltz or neutral oil
- 3 tbsp seltzer
- 1/2 tsp salt
- pinch of pepper
Serve
- 1.5 L chicken broth
- 2 tbsp chopped dill
- 1
Use 85 g matzo meal; 3 eggs; 3 tbsp schmaltz or neutral oil and the listed remaining ingredients. Whisk eggs, fat, seltzer, salt and pepper. Stir in matzo meal and refrigerate covered 1 hour. Whisk liquids first, fold meal evenly and cover the full refrigerated rest.
- 2
With wet hands, form 12 loose balls without compressing. Wet hands between equal portions and compact only lightly.
- 3
Drop into a wide pot of gently boiling salted water, reduce to a simmer, cover and cook 35-45 minutes, until expanded and tender through the center. Use a wide pot, quiet simmer and closed lid; cut a test for tender set egg-meal center at 71°C/160°F.
- 4
Serve: 1.5 L chicken broth; 2 tbsp chopped dill. Transfer to hot chicken broth and finish with dill. Drain before separately heated broth and add dill at serving.
Note
Do not replace matzo meal with ordinary breadcrumbs for the same result. No baking powder is used in this version; Passover suitability depends on the ingredients selected.