- 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
- finely chopped dill or parsley
1. Mix the eggs well with a fork (I use an immersion blender). Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and minced dill or parsley and mix well. Cover and refrigerate for several hours.
2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls. Handle as little as possible.
3. 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.