Name: Two Classic Matzoh Ball Recipes
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: Up to 4 tablespoons finely minced fresh herbs (dill, chives, parsley, or a combination) and/or 2 pinches of ground ginger (optional); 4 large eggs; 1 cup matzoh meal (you can substitute up to ¼ cup finely ground skinned almonds for an equal quantity of the matzoh meal); 6 tablespoons mild olive or avocado oil (the fat should be at room temperature); 1 recipe Olive Oil Schmaltz (see Cook’s Note) or 6 tablespoons Poultry Schmaltz or, less desirably,; 4 teaspoons grated onion; freshly ground black pepper; Kosher salt; 1 teaspoon baking powder (optional; see Cook’s Note)

Preparation info

Yield:
6 to 8
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Featherweight matzoh balls so delicate they quiver when you sigh—these are not the stuff our dreams are made on. My family prefers matzoh balls with a rich flavor you can really taste, buttery and light-textured, but not so fluffy you might as well be eating scrambled eggs. I’ve experimented with many slight variations, including my grandmother’s addition of club soda, and for years relied on the standard, back-of-the-matzoh-meal-box recipe that called for a few tablespoons of broth stirred