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Matzo Balls

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Seasoned matzo meal with eggs and schmaltz

Ingredients

Scale
  • 2 cups plain matzo meal
  • 1 tsp ground black pepper
  • 1 tsp ground fennel seed
  • 1 TBL kosher salt
  • 1 TBL + 1/2 tsp baking powder
  • 6 whole eggs
  • 6 TBL schmaltz
  • 2–4 oz club soda

Instructions

  1. Mix all of your dry ingredients in one bowl
  2. Mix your eggs and oil in another bowl
  3. Gently stir the wet into the dry. Mix until just coming together. Do not overmix
  4. Fold in the club soda. Let it sit for 20 minutes. While it is resting begin cooking your chili broth
  5. Roll the balls immediately after resting the “dough” for the 20 minutes
  6. Do not over-work them or compress them. Roll just enough to round them out the size of a golf ball. They will double in size after cooking!

Notes

Schmaltz is rendered chicken fat and rarely found on a grocery shelf. In fact where I live I call it unobtanium. I also didn’t find a suitable, readily available resource. So I substituted duck fat which is available on the shelf of my large, nearby grocer.

Find it online: https://www.cooksavorcelebrate.com/matzo-ball-soup/