Serves 8 . Published February 15, 2005.
Matzo meal is usually found in the international or kosher aisle of the supermarket. It is important to let the matzo mixture sit for 1 hour. If you try to form the balls without sufficient resting time, they will be too soft and will not hold their shape when cooked. Also, be gentle when shaping the balls; too much pressure will yield dense, rock-like matzo balls.
| 4 | large eggs , separated |
| 1 1/2 | tablespoons chicken fat or vegetable oil |
| 1/2 | teaspoon table salt |
| Pinch ground black pepper | |
| 2/3 | cup matzo meal |
| 1 | recipe Chicken Broth (see related recipe) |
1. Beat the egg whites in a medium bowl until stiff peaks form and set aside. Whisk the yolks, chicken fat, salt, and pepper together in a small bowl until smooth. Fold the yolks into the whites using a rubber spatula. Fold in the matzo meal, 2 tablespoons at a time, until fully incorporated. Cover the mixture tightly with plastic wrap and refrigerate for 1 hour.
2. Bring the broth to a simmer in a large Dutch oven over medium heat. Following the photo, use wet hands to roll 2 tablespoons of the matzo mixture into 1 1/2-inch balls, then drop them immediately into the simmering broth. Cover the pot and simmer until the matzo balls have doubled in size, 20 to 25 minutes.
To Make Ahead
This soup can be cooled, covered, and refrigerated for up to 2 days. Reheat over low heat until the matzo balls have warmed through.
Forming Matzo Balls
Using wet hands, roll about 2 tablespoons of matzo mixture into a 1 1/2-inch ball and drop immediately into the simmering broth.
