Fluffy Matzo Ball Soup

Experience the comforting warmth and nostalgia of homemade matzo ball soup with these light and fluffy matzo balls. Made with a delicate mixture of eggs, chicken fat, and matzo meal, these delectable dumplings are sure to elevate any soup into a heartwarming delight.

Ingredients

7	eggs, separated
2	tablespoons chicken fat
	kosher salt to taste
	fresh ground black pepper to taste
1	cup matzo meal

Instructions

• Instructions

  1. Begin by beating the egg whites to soft peaks. Set them aside for later use.
  2. In a separate bowl, beat the egg yolks until smooth. Add the chicken fat, kosher salt, and fresh ground black pepper, then beat the mixture until well combined. Set it aside.
  3. Gently fold the matzo meal into the beaten egg whites, being careful to preserve as much air as possible. Then, fold in the egg yolk mixture while still maintaining the airy texture. Refrigerate the batter for 30-60 minutes to allow flavors to meld.
  4. Next, bring a large pot of water to a boil. Season generously with salt, more than you would typically use for pasta. With wet hands, divide the batter into 12 portions and shape each into a rough ball. Drop the balls into the boiling water.
  5. Once all the matzo balls are in the pot and the water has returned to a boil, cover the pot, reduce the heat, and let the matzo balls simmer for 30 minutes. Turn the matzo balls over in the water once during cooking. After 30 minutes, turn off the heat and allow the matzo balls to rest in the hot water for an additional 60 minutes. Serve them in hot soup immediately or refrigerate for up to 2 days, reheating in the soup before serving.

Aug 12, 2024