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  • 3 eggs, separated
  • 3 tbsps chicken fat
  • ½ tsp salt
  • 3 tbsps hot water or chicken stock
  • ¾ cup matzo meal


  • In a medium mixing bowl, whisk yolks until light and thick. Add chicken fat along with salt and chicken soup. Blend well. In a separate bowl, whisk egg whites until stiff, but not too dry. Gently fold egg whites into egg yolk mixture. Once blended, fold in the matzo meal with a rubber spatula. Refrigerate 1 hour or until batter is stiff enough to form balls. Remove a portion of matzo mix and roll into golf ball sized portions.

Categories: Jewish 
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