Recipe: matzo balls

  • Updated: April 9, 2014 - 1:01 PM

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.

Photo: Photos by Stephanie S. Cordle • St. Louis Post-Dispatch,

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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

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