Matzah Ball Recipe
Make Matzah Ball Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Matzah Ball Ingredients
Soup Ingredients
Method
Matzah Ball Preparation
- 1
Mix Matzah Ball Batter
In a mixing bowl, combine the matzah meal, eggs, water, chicken fat (or oil), salt, black pepper, and chopped parsley (if using). Stir until well combined and the mixture has a thick consistency.
- 2
Chill the Batter
Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes. This helps the matzah balls hold their shape when cooking.
Soup Preparation
- 3
Prepare the Broth
In a large pot, bring the chicken broth to a boil. Add chopped carrots and celery, and season with salt and pepper. Reduce heat to a simmer.
- 4
Form Matzah Balls
Wet your hands with a little water to prevent sticking. Take a tablespoon of the matzah mixture and roll it into a ball (about the size of a walnut).
- 5
Cook Matzah Balls
Carefully drop the matzah balls into the simmering broth. Cover the pot and allow them to cook for about 20-25 minutes or until they have doubled in size.
- 6
Serve
Once cooked, serve the matzah balls in a bowl with the broth and vegetables. Garnish with fresh dill if desired.