Matzo Balls

Frangiosa stresses that there is no substitute for schmaltz when it comes to this recipe. “If you don’t have schmaltz, don’t make matzo balls,” she says. Her restaurant gets its schmaltz through the process of making chicken stock. After an overnight rest in the fridge, the precious chicken fat rises to the top where it forms a firm, easily skimmable layer of schmaltz. Any excess keeps well in the freezer for future matzo balls, says Frangiosa.

September 08, 2015


In a medium-size mixing bowl, combine egg yolks, chicken fat, parsley, chives, dill, and salt and pepper and whisk to blend.

In a stand mixer with the whisk attachment, beat the egg whites until stiff peaks form, about 2 minutes. With a spatula, fold 1/3 of the whites into yolk mixture, followed with 1/3 of the matzo meal. Repeat until all the matzo is incorporated. Cover and chill until cold and firm, at least 8 hours but preferably overnight. (Giving time for the matzo meal to hydrate and absorb all of the good flavors takes time.)

Bring a large pot of salty water to a boil. Scoop hunks (each about 1 ounce, or 2 tablespoons) of the matzo mixture onto parchment paper and, using slightly moistened hands, shape into balls. Drop matzo balls into boiling water. Reduce the heat to medium low and simmer, covered, until cooked through, about 35 minutes. Using a slotted spoon, transfer the cooked matzo balls to a large platter, arranging in single layer. Use immediately by dropping into your favorite chicken broth or soup, or refrigerate up to three days for later use.

Recipe courtesy Edible Philly

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  • 6 eggs, separated
  • 4½ ounces chicken fat (schmaltz), melted and cooled to room temperature
  • 1 tablespoon finely minced parsley
  • 1 tablespoon finely minced chives
  • 2 teaspoons minced dill
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 7 ounces matzo meal
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