Matzo Balls

3/4 cup matzo meal
1 tsp baking powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp white pepper (optional)
3 large eggs
3 tbsp melted schmaltz (or substitute grapeseed oil)
1 tbsp minced fresh dill (optional)
3-4 quarts soup broth or salted water

In a small mixing bowl, use a fork to mix together the matzo meal, baking powder, salt, garlic powder, onion powder, and pepper.

In another bowl, use another fork to mix together the eggs and schmaltz.

Pour egg mixture into the dry ingredients, and add the minced dill. Mix all ingredients together with a fork till just combined. Do not overmix.

Put mixture in the refrigerator to rest for 20 minutes.

There are two ways to cook your matzo balls– in boiling water or in the soup broth. Cook them in boiling water if you are feeding a large crowd; the matzo balls will soak up some of the broth, which will make for less servings of soup. Cooking them straight in the broth lets them soak up the chicken flavor– you may end up with a little less broth, but your matzo balls will taste amazing. You can always top the soup off with a little canned or boxed chicken broth, or water and bouillon, if you need to.

Bring your 3-4 quarts of soup broth or salted water to a boil over medium heat.

While your broth or water is warming, form the chilled matzo ball mixture into 1 inch balls. Don’t overwork the mixture when you roll the balls.

When your broth or water boils, lower it to an even bubbling simmer and drop the matzo balls gently into the liquid.

Cover the pot with a lid and let the balls cook for 30-35 minutes till fluffy and soft. Keep the pot covered– no peeking till 30 minutes have gone by! If you’ve followed instructions carefully, the balls should be floating on the surface of the water like billowy clouds of deliciousness.

Serve two or three matzo balls per bowl with hot chicken soup ladled over them. If you don’t plan on serving the whole pot of soup at one sitting, make sure you remove the matzo balls from the broth and let them come to room temperature before storing them in a separate container. If left to sit in the broth, they’ll become mushy.

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