About the Recipe
Matzo balls are dumplings that are traditionally made from matzah meal, eggs, fat such as schmaltz or oil, and a liquid component, which can vary depending on the recipe. These dumplings are commonly served in a rich and flavorful chicken broth, which enhances their taste and makes them a comforting dish. Matzo balls hold significant cultural importance as a traditional Jewish food, particularly during the Passover holiday. During Passover, they symbolize the unleavened bread that the Israelites consumed as they fled from Egypt, marking a pivotal moment in Jewish history. There are two main types of matzo balls, distinguished by their texture: “floaters” and “sinkers.” “Floaters” are known for being light and airy, often achieved by incorporating whipped egg whites into the mixture. In contrast, “sinkers” are denser and heavier, resulting from different recipe variations and preparation techniques. The choice between these textures often depends on personal preference and family tradition.
Ingredients
4 extra-large eggs, separated
½ cup chicken stock
¼ cup rendered chicken fat, melted
½ cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal
Preparation
In a bowl, combine the egg yolks, chicken stock, chicken fat, parsley, and salt. Gradually incorporate the matzo meal into the mixture, stirring continuously until a smooth consistency is achieved. Refrigerate the mixture for at least 15 minutes, or until it thickens.
To form the matzo balls, use two spoons to shape them, roll them with your hands, or scoop them with a small ice cream scoop. Place the formed balls into simmering chicken stock and cook for approximately 30 minutes, or until they are fully cooked and puffed. Turn the balls once during cooking. Remove the matzo balls from the stock and serve them hot in chicken soup.
Notes