Download THE HEBREW HEEL – WWE 2k17 with Joel
2 cups matzo meal
2 large eggs, lightly beaten
1/4 cup chicken fat or shmaltz*
2 teaspoons kosher salt
1 teaspoon chopped fresh parsley
2 cups boiling water
3-4 quarts chicken broth or stock
In a bowl, mix together matzo meal, eggs, chicken fat, salt and parsley. Pour over boiling water and let sit until mostly absorbed, then lightly mix until no dry crumbs remain. Cover and refrigerate for at least 1 hour to mellow.
Roll dough into ball approximately 1-inch in size (they will expand when cooked). Use a light hand here, you don’t want to compress the dough too much lest you lose the light, airy texture. Arrange balls on a plate or baking sheet and cook immediately, or refrigerate for up to 1 day.
Bring a large pot of chicken broth (preferably homemade) to a bare simmer. Add half of matzo balls (you don’t want to overcrowd them) and cook for 20 to 30 minutes or until balls are cooked through (they will usually start to sink when they are done). Ladle into soup bowls with some broth and serve warm.
* Rendered chicken fat (or schmaltz) is a crucial ingredient to these matzo balls, giving them the majority of their substance or flavor. While you *can* technically use vegetable oil or shortening here, chicken fat is going to produce a much more flavorful matzo ball. Look for frozen rendered chicken fat in the kosher section of your favorite grocery store, or ask your local butcher.