Traditional Matzo Balls for Matzo Ball Soup
This is a quick how-to video for our favorite Matzo Ball recipe. Light, soft, and bursting with flavor, these dumplings are the perfect pairing for the salty broth and chicken in matzo ball soup. Not to mention, they are incredibly simple to make, with only a small list of ingredients. Check out the recipe below, and try them out yourself for your next family meal!
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RECIPE FOR IG MATZO BALLS
- 4 Large Eggs
- ¼ Cup Schmaltz (Rendered Chicken Fat), Coconut Oil or Sunflower Oil (kosher for Passover)
- ¼ Cup Chicken Stock or Vegetable Stock
- 1 Cup Matzo Meal*
- ¼ Teaspoon Ground Nutmeg
- 1 to 2 Tablespoons Freshly Grated Ginger
- 2 Tablespoons Finely Chopped Parsley, & Dill
- 1 Teaspoon Salt, and more for cooking
- Black Pepper
*You can make your own by putting matzo crackers in the food processor or purchase a package of kosher matzo meal
- In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley.
- Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon.
- Cover and refrigerate until chilled, about 1 – 1.5 hours this may be done the day before and stored overnight.
- To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
- Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. If you are not serving till later or the next day they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth. They will keep in the freezer for up to 3 months.