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Matzo Balls

The debate rages: heavy matzo balls or featherlight ones? The above matzo balls satisfy both camps. Makes 8 matzo balls.

SKU 594-Recipe



  1. Mix the eggs, seltzer, chicken fat, salt and pepper in a bowl. Gradually stir in the matzo meal, stirring until everything is well combined.  Chill, covered, in the refrigerator for at least 4 hours and up to 8 hours.
  2. Bring a pot of salted water to a boil.
  3. Using cool, wet hands shape the matzo mixture into 8 balls, each about 1 1/2-inches in diameter.
  4. Reduce the heat to simmering and gently add the matzo balls. Cover the pot and poach the matzo balls in the barely simmering water for 25 minutes.