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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Abe experimented until he came up with the lightest, fluffiest, most Jewish-motherly matzo balls imaginable. Ingredients:
1 tablespoon plus 1/4 teaspoon salt |
4 large eggs |
1/3 cup schmaltz |
1/4 teaspoon pepper |
1 tablespoon baking powder |
1 1/3 cups matzo meal |
Directions:
1. 1. Fill a large, wide stockpot three-quarters full of water, add 1 tablespoon of the salt, and bring to a rapid boil.
2. 2. While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.
3. 3. Wet hands and, folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water and reduce heat to a simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.
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