| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 30 min |
| Yield: | 18 to 20 matzo balls |
Ingredients
- 4 extra-large eggs, separated
- 1/2 cup good chicken stock
- 1/4 cup rendered chicken fat, melted
- 1/2 cup minced fresh parsley
- 2 teaspoons kosher salt, plus more for egg whites
- 1 cup matzo meal
Instructions
- Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
Nutrition Facts
| Serving Size | 1 of 19 servings |
| Calories | 58 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 47 mg |
| Sodium | 59 mg |
Reviews
These were good and light but really salty. I’d use this again, but ½ the salt next time. Ina sure lives her salt. I should have known.
What does someone recommend as a good chicken stock? I made them and they were great but think my stock was a little flavorless as I just used a box of chicken broth.
fabulous recipe if done exactly as Ina suggests.
So delicious! I also scoop hardened chicken fat off soup after it’s cooled overnight in ‘frig. I use it in the matzo ball recipe after it melts to room temperature. I also refrigerate the batter for an hour before making the balls to cook. They come out perfectly!
I made 12 quarts of delish chicken soup, and wanted to try my hand at matzo balls. Followed the recipe and only had 25% of mine fall apart. The remaining ones were delightful … pillowy pieces of glory that soaked up all the yumminess of my soup stock. I watched the video again, and think I know why some fell apart (I need to fold the whites in more thoroughly and pack the dough more firmly into the scoop). Not bad for a first attempt at matzo balls. Looking forward to making more!
OMG. Those matza balls & soup just looked yummy!
This was the perfect recipe for our late winter snow day. Followed exactly with two notes. We didn’t have any celery so I added spinach for a leafy green. Also used boxed stock and skinless breasts so used some crisco in place of rendered chicken fat. Hubby is on his second bowl!
Top notch. I think the trick is to poach the matzo balls. If you watch the video , you’ll notice that Ina’s matzos are rather wet, but the broth they are cooked in is not at a rolling boil, which would break them up. That’s what I did, and they came out great!
Good flavor, but the batter was runny. I ended up with no more than half of my matzo balls not dissolving into a weird Jewish version of egg drop soup–and this was despite leaving the mixture to firm up in the fridge overnight. Next time I would omit the broth from the matzo ball mixture.
They made a loose sticky dough and never got stiff enough to shape into a ball. I had to scrape them off the spoon into the water (I didn’t use broth) to cook. They fell apart while cooking. When done, I had to pour them through a sieve looking pretty much like one big ol’ mass of knaidlach. The flavor was very good. The texture was too loose/tender. I like to be able to bite into a matzo ball. I will try this again using less, or maybe no, chicken stock as that kept it from forming a ball.