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Matzo Balls
The matzo mixture will be thin just after mixing, but will be thick enough to roll into balls after refrigerating. Use a cookie scoop to easily portion the matzo mixture, patting with wet hands to shape into balls. —Risa Lichtman, Portland, Oregon
Ingredients
- 3/4 cup matzo meal
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- Dash pepper
- 3 large eggs, lightly beaten
- 3 tablespoons schmaltz or neutral oil
- 2 tablespoons seltzer
- 1 tablespoon chopped fresh dill
Directions
- 1. In a large bowl, combine matzo meal, salt, baking powder and pepper. In a small bowl, whisk eggs, schmaltz, seltzer and dill. Add to dry ingredients; stir just until blended (do not over mix). Mixture will be thin. Cover and refrigerate 30 minutes.
- 2. Meanwhile, bring a large saucepan of salted water to a boil.
- 3. With wet hands, shape matzo mixture into 2-in. balls (about 1 oz. each) and place on a greased plate. Gently add matzo balls to boiling water one at a time. Reduce heat to low; cover and simmer 30 minutes. Remove to a dish in a single layer with a slotted spoon. Cool slightly before serving.
Nutrition Facts
1 matzo ball: 112 calories, 7g fat (2g saturated fat), 74mg cholesterol, 271mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 3g protein.
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