Ingredients for Fluffy Matzo Balls
- Eggs
- 1/4 cup chicken fat (or neutral oil)
- Kosher Salt
- Fresh Ground Black Pepper
- 1 cup matzo meal
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How to Make Fluffy Matzo Balls
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 3 large egg whites with an electric mixer until soft peaks form.
- Gently set aside the egg whites.
- In a separate bowl, whisk together 3 large egg yolks, 1/4 cup chicken fat (or neutral oil), 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
- In a third bowl, gradually whisk 1 cup matzo meal into the beaten egg whites, being very careful to fold gently and preserve as much air as possible. Avoid overmixing!
- Gently fold the egg yolk mixture into the matzo meal and egg white mixture until just combined. Again, avoid overmixing!
- Cover the bowl and refrigerate the batter for at least 30 minutes, or up to 60 minutes. This allows the matzo meal to absorb the liquid, resulting in a more tender matzo ball.
- Bring 8 cups of water to a rolling boil in a large pot. Add 2 teaspoons of salt.
- Using wet hands, gently form the batter into 12 equal-sized balls (approximately 2 inches in diameter).
- Carefully drop the matzo balls into the boiling water.
- Once all matzo balls are in the pot and the water returns to a boil, reduce heat to low, cover, and simmer for 30 minutes, gently turning the matzo balls halfway through.
- Turn off the heat and let the matzo balls sit in the hot water for an additional 60 minutes. This allows them to fully cook and become incredibly fluffy.
- Remove the matzo balls with a slotted spoon and serve immediately in your favorite hot soup.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
15g
Carbs
1g
