Passover is a time of joyous celebration and somber remembrance, but mostly it’s all about the matzo balls. At top, Picadillo-Stuffed Matzo Balls. Above, making fluffy matzo balls, which will soon make their way into soup.
FLUFFY MATZO BALLS
Makes about 12 matzo balls.
Note: Rendered chicken fat, also called “schmaltz,” is available in the frozen kosher foods section of some of the larger grocery stores. Adapted from Ina Garten, via Food Network.
• 4 extra-large eggs, separated
• 4 1/2 c. good chicken stock, divided
• 1/4 c. rendered chicken fat, melted, or 1/4 c. vegetable oil (see Note)
• 1/2 c. minced fresh parsley
• 1 tsp. kosher salt, plus more for egg whites
• 1 c. matzo meal
• Chicken soup, for serving
Whisk together egg yolks, ½ cup stock, chicken fat or oil, parsley and salt. Stir in the matzo meal. Whisk the egg whites with a pinch of salt until stiff (it is faster to use a mixer with a whisk attachment). Whisk the whites, a cup at a time, into the matzo mixture until it is smooth. Refrigerate at least 15 minutes, or until mixture is stiff.
Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands (rinse your hands in cold water after every couple of balls to prevent sticking) or scooping them with a small ice cream scoop.
Bring remaining 4 cups stock to a simmer. Drop balls into stock and simmer 30 minutes or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
Nutrition information per 1 matzo ball:
Calories 120 Fat 7 g Sodium 190 mg
Carbohydrates 10 g Saturated fat 2 g Calcium 16 mg
Protein 4 g Cholesterol 73 mg Dietary fiber 0 g