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Provided by: Chef Jo-Ann Markovitzky
Ingredients2 tablespoons melted chicken fat (reserved from recipe above)
2 eggs, lightly beaten
1/2 cup matzo meal
2 tablespoons chicken soup (recipe above)
2 tablespoons chopped dill (optional)
Mix all the ingredients, plus 1 teaspoon of salt, together in a bowl using a wooden spoon. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Fill a 5-to-8-quart pot three-quarters of the way with cold water, and bring to a boil. Add 3 tablespoons salt. With cold, wet hands, form the matzo mixture into 8 balls. Drop, one at a time, into boiling water. Cover, and boil gently for 45 minutes to 1 hour. Remove the balls from the water with a slotted spoon, and place in the seasoned chicken soup. Reheat 15 to 20 minutes before serving. Do not heat for too long, or the matzo balls will start to disintegrate.
Matzo balls can be made 4 hours in advance and kept warm in a bowl covered with plastic wrap. Do not refrigerate; they will harden.