How to make my great grandmother’s matzo balls from scratch using a few simple ingredients.
Ingredients: • 4 large eggs • 4 tablespoons schmaltz (rendered chicken fat) or vegetable oil •4 tablespoons chicken stock • 1 cup matzo meal • 1/4 teaspoon ground nutmeg • 1/2 teaspoon ground ginger • 1 teaspoon salt • 1/4 teaspoon coarse ground black pepper
Directions: • Using a spoon, gently mix the eggs, schmaltz, stock, matzo meal, nutmeg, ginger in a large bowl. • Season with salt and 2 to 3 grinds of pepper. • Cover and refrigerate until chilled, at least an hour or overnight. • To shape and cook the matzo balls, bring a wide, deep pot of lightly salted water to a boil. • With wet hands, take some of the mix and mold it into the size and shape of a golf ball. • Gently drop it into the boiling water, repeating until all the mix is used. • Cover the pan, reducing heat to a lively simmer. • Cook for about 20 minutes for al dente matzo balls, or closer to 45 for lighter matzo balls. (To test their readiness, remove one with a slotted spoon and cut in half. The matzo ball should be the same color and texture throughout.)
Note: Do not cook the matzo balls in the soup. The matzo balls can absorb a lot of the soup, changing their texture. But more important, they may break up and leave some debris in the broth.