More Great Recipes: Jewish

Matzo Balls


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Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


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