Chef notes
This recipe is perfect for the entire family because kids can easily help make these matzo balls with zero mess.
Technique tip: After you make the matzo mix in the bag, allow the mixture to rest in the refrigerator for 20 minutes.
Ingredients
- 4 eggs
- 1/2 cup extra virgin olive oil, poultry fat, or melted coconut oil
- 1/4 cup chicken broth or vegetable broth
- 1 cup matzo meal
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons finely chopped fresh flat-leaf parsley or dill (optional)
Preparation
1.Open a gallon-size, plastic storage bag and fold down the sides to “cuff” the bag. This will help keep the ingredients stay deep down in the bag and not spill over.
2.Place eggs, olive oil, broth, matzo meal, baking powder, salt and parsley or dill, inside the bag.
3.Seal the bag and squish mixture together until well combined. Allow the mixture to rest in the refrigerator for 20 minutes.
4.Fill a deep sauté pan with a tight-fitting cover halfway with salted water. Bring to a simmer.
5.Cut a small hole in a corner of the bag. Squeeze out a walnut size amount of matzo ball dough and gently roll it between moist palms. Place the ball in water. Continue dispensing dough, rolling it and adding to water. Cover and simmer for 20 minutes for heavier matzo balls or 30 minutes for lighter matzo balls.
6.Transfer matzo balls to chicken soup or vegetable soup, or cool balls on a tray and then freeze for up to 1 month. Frozen matzo balls can be directly added into soup without thawing first.
