Makes 12-15 matzo balls
Ingredients
- 4 large eggs
- 1/4 cup schmaltz or olive oil
- 1/4 cup chicken stock, vegetable stock, or water
- 1 cup matzo meal
- 1/4 teaspoon nutmeg
- 1 to 2 tablespoons freshly grated ginger
- 2 tablespoons finely chopped parsley, dill, or cilantro
- 1 teaspoon salt, more for cooking
- black pepper to taste
Directions
1. Make the mix
In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and herbs. Add 1 teaspoon salt and season with pepper to taste. Mix with a spoon or spatula. Cover and refrigerate until chilled, about 3 hours or overnight.
2. Shape and cook
Fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.