- 4 large eggs
- 2 tablespoons chicken fat or vegetable oil
- 1/4 cup seltzer, club soda, or chicken broth
- 1 cup matzah meal
- Salt and freshly ground pepper to taste
- N/A freshly ground black pepper
- 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.