Name: Two Classic Matzoh Ball Recipes
Cuisine: United States
Ingredients: ¼ cup Olive Oil Schmaltz or 3 tablespoons Poultry Schmaltz or, less desirably,; freshly ground black pepper; 4 large eggs, separated Kosher salt; Up to 4 tablespoons finely minced fresh herbs (dill, chives, parsley, or a combination) and/or 2 pinches of ground ginger (optional); 4 teaspoons grated onion; 1 cup matzoh meal; 3 tablespoons mild olive or avocado oil

Preparation info

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

A very close runner up, this matzoh ball—eggier and a little more delicate in flavor and texture—calls for separating the eggs. Have all ingredients at room temperature.

Ingredients

4 large eggs, separated Kosher salt
¼ cup Olive Oil Schmaltz or 3

Americas
United States
Dinner
Soup

Method

In a large bowl, beat the egg whites with a pinch of salt until they hold peaks that are stiff but not dry. In another bowl, beat the yolks with the fat, about 1½ teaspoons salt, or to taste, and a little pepper, until thick and creamy. Whisk in the onion and seasonings, if using. Fold the whites int

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