You may also like
Categories:
eggs chicken unsalted matzo meal seltzer water kosher salt freshly ground black pepper cold water vegetable oil
Viewed: 11 - Published at: 4 years agoIngredients
- 4 large eggs
- 1/4 cup schmaltz (rendered chicken fat)
- 1 cup unsalted matzo meal
- 1/4 cup seltzer water or club soda
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 quarts cold water
- Vegetable oil, for your hands
Method
- Combine the eggs and schmaltz, either by hand with a whisk or in a stand mixer fitted with the whisk attachment.
- Beat until thoroughly mixed and fluffy.
- Add the matzo meal slowly, in a few additions, until combined.
- Then add the seltzer, salt, and pepper, mixing until just combined.
- Taste again for salt (it should be well seasoned).
- Cover the bowl with plastic wrap and rest in the refrigerator at least 2 hours, or as long as overnight.
- Combine the cold water and a big pinch of kosher salt in a wide, high-sided saucepan with a tightfitting lid over medium heat and bring to a gentle simmer.
- Scoop 10 to 12 evenly sized lumps of the matzo mixture and place on a platter or baking sheet.
- Lightly coat your hands with vegetable oil and gently roll each lump into a ball between your palms, trying not to compress the ball, and place it gently into the simmering water.
- Repeat until all the matzo balls are in the water.
- Reduce the heat to the lowest possible setting, cover the pan, and simmer for 30 minutes.
- If youre not serving your soup right away, cool the matzo balls by placing them in a cold-water bath and refrigerate up to 2 days.
- Reheat gently in the soup and serve.
