These are definitely floaters, as opposed to the heavy “sinker” kind of matzoh balls. When Washington architect Phil Esocoff serves them each year at Passover, he says, guests jokingly cover the bowls with their hands to keep the matzoh balls from “floating toward the ceiling.” The recipe can be tripled (you might need to use slightly more matzoh meal); use a very large pot or 2 large pots for cooking.
Make Ahead: The matzoh ball mixture needs to rest in the refrigerator for at least 1 hour and up to overnight. The cooked matzoh balls can be refrigerated in broth for up to 3 days.
Servings: 8 large matzoh balls
- 4 large eggs
- 1/4 cup chicken schmaltz (rendered fat), liquefied, preferably Empire brand
- 2 teaspoons minced parsley
- 1/2 teaspoon kosher salt
- Pinch freshly ground black pepper
- 1 cup plain matzoh meal, preferably Streit's
- 1/4 cup chilled seltzer or plain club soda (may substitute 2 tablespoons seltzer and 2 tablespoons chilled chicken broth)
Beat the eggs in a large mixing bowl, preferably ceramic or glass. Add the schmaltz, parsley, salt and pepper; mix well, then add the matzoh meal and stir to incorporate. Add the seltzer or club soda and mix well. Cover and refrigerate for at least 1 hour or up to overnight.
Bring a large, wide pot of water to a boil over high heat; the wider the pot, the larger the matzoh balls will become (because they won’t bump into each other as much).
Use water or seltzer to moisten your fingers, then use all of the mixture to form 8 balls of equal size, taking care to smooth them and make them perfectly round without compressing them. Drop them into the water and reduce the heat to medium; cover and cook for 30 minutes, checking once to make sure that water bubbles are just breaking the surface.
Transfer the cooked matzoh balls to heated broth for serving right away, or to cooled broth to store in the refrigerator, covered, for up to 3 days.
Based on the recipe on the back of Streit’s Passover Matzo Meal boxes.
Tested by Phil Esocoff.
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