Matzo Balls

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.

4. 4

   Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.