Matzo Balls

Makes about 12 matzo balls.

  • 2 large eggs
  • 2 T vegetable oil, olive oil, or rendered chicken fat
  • 1/2 C matzo meal
  • 1 t salt
  • 2 T cold water
  1. In a small bowl, lightly beat eggs.
  2. Add oil, matzo meal, and salt mix throughly.
  3. Add 2 T cold water and combine.
  4. Cover and refrigerate for at least 30 minutes.
  5. Bring 6 C water or chicken broth to boil in a medium pot.
  6. When water is almost boiling, with wet hands, form matzo mix in 1″ balls. Handle as little as possible trying to not compress. Don’t make the balls too dense.
  7. After water boils, reduce heat to low simmer, add balls, and cover pot tightly with lid and aluminum foil. Foil and lid will cause a higher simmer even on a very low heat.
  8. Simmer for about 35-45 minutes until cooked through to desired doneness.
  9. Drain and use for matzo ball soup.