Matzoh Balls Recipe

Matzoh Balls Recipe

  • 2 tablespoons melted chicken fat, melted shortening, or vegetable oil
  • 2 large eggs, lightly beaten
  • ½ cup matzoh meal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoons club soda, chicken broth or water
  1. Blend the fat and eggs together in a small bowl. Add the matzoh meal, salt, and baking powder and blend well. Add the club soda and mix thoroughly. Cover and refrigerate until the mixture is firm, at least 1 hour.
  2. Bring a large pot of water to a boil, and lightly salt it.
  3. Using wet hands, form the mixture into balls (2 tablespoons each for 2-inch knaidlach, 1 tablespoon for 1½-inch), and carefully drop them into the boiling water. Do not crowd the pot. Cover the pot and cook at a slow, steady boil (not a hard boil) until soft, 30 to 40 minutes.
  4. Remove the knaidlach with a slotted spoon, and serve in soup.
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