Homemade Matzoh Balls

Fluffy homemade matzoh balls make the chicken soup complete. Need I say more?
Prep Time
45 minutes
Cook Time
35 minutes
Total Time
1 hour 20 minutes

Ingredients

Yield: 10 matzoh balls
  • 1/2 C matzoh meal
  • 2 T chicken schmaltz (rendered fat)
  • 2 eggs, separated
  • 2 T seltzer water, or as needed
  • 2 T fresh dill, chopped
  • sea salt & freshly ground black pepper to taste

Instructions

Step 1

Combine egg yolks and chicken shmaltz. Then add the matzoh meal, chopped dill and salt & pepper

Step 2

Add seltzer water to egg yolk mixture (a few tablespoons as needed) to make mixture moist.

Step 3

In a separate bowl, beat egg whites until stiff.

Step 4

Fold in egg whites to mixture.

Step 5

Refrigerate for 15-30 minutes. Meanwhile bring soup to a boil.

Step 6

Make golf ball size balls out of mixture, and place in boiling soup. Boil 35 minutes, then turn down heat to a simmer and serve.