Ingredients:

  • 1 cup (120g) matzo meal
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2.5g) salt
  • ¼ teaspoon (1.25g) ground white pepper (optional)
  • 4 large eggs
  • ¼ cup (60ml) rendered chicken fat (schmaltz), melted
  • ¼ cup (60ml) chicken broth
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • 8 cups (2 litres) chicken broth
  • 1 teaspoon (5g) salt, or to taste
  • Pinch of white pepper, to taste

Instructions:

  1. In a large bowl, whisk together matzo meal, baking powder, salt, and white pepper (if using).
  2. In a separate bowl, whisk together eggs, melted schmaltz, chicken broth, and parsley.
  3. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix!
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 2 hours).
  5. Bring the chicken broth, salt, and white pepper to a gentle simmer in a large pot or Dutch oven.
  6. Using wet hands, gently roll the matzo ball mixture into balls about 1-1.5 inches in diameter.
  7. Carefully drop the matzo balls into the simmering broth. Do not overcrowd the pot.
  8. Cover the pot and simmer gently for 25-30 minutes, or until the matzo balls are cooked through and fluffy.
  9. Serve the matzo balls hot in bowls of the chicken broth they were cooked in. Garnish with extra fresh parsley, if desired.