Perfect Matzoh Balls
These matzoh balls are light, flavourful, and made to be prepared ahead — which is exactly how I like it. The batter benefits from resting, and the cooked matzoh balls hold up beautifully in both the fridge and freezer, making soup assembly effortless later on.Once cooked, matzoh balls can be refrigerated for up to 3 days. For longer storage, they freeze very well: arrange the cooked matzoh balls in a single layer on a baking sheet and freeze until solid, then transfer them to a zip-top freezer bag. Stored this way, they’ll keep for up to one month. Reheat gently in simmering soup until warmed through.
Ingredients
- 4 large eggs
- 1 teaspoon Diamond Crystal Kosher salt , or 1/2 teaspoon Mortons kosher salt
- 1 cup Matzoh meal
- 1/4 cup chicken stock
- 1/4 cup chicken fat (schmaltz), , melted and slightly cooled
- 1/4 cup freshly chopped dill
- 1 Tablespoon Diamond Crystal Kosher salt, for cooking water , or 1/2 Tablespoon Mortons kosher salt
Instructions
- Mix the batter. In a medium bowl, beat the eggs with the salt. Whisk in the matzoh meal and chicken stock. Mix in the chicken fat, then stir in the dill. Cover and refrigerate for at least 2 hours.
- Boil water. Bring a large, wide pot of water to a boil. Add 1 Tbsp kosher salt.
- Form the balls. Using a 2 Tablespoon scoop, portion the mixture. Wet your hands and gently roll each portion into a round ball.
- Cook. Add matzoh balls to the water. Reduce heat to a simmer, cover, and cook for 90 minutes.
- Check doneness. Cut one in half—it should be the same colour all the way through. If not, simmer a few minutes longer.
- Drain and store. Drain matzoh balls. Make up to 3 days ahead; store in a single layer on a baking sheet, cover, and refrigerate.
Tried this recipe?Let us know how it was!