- 12 large eggs, separated
- ¾ cup rendered chicken fat
- 2 teaspoons salt
- Freshly ground black pepper, to taste
- 3 cups matzoh meal
- Chicken Soup, for serving
- 8 small sprigs fresh dill, for garnish
How to Make It
- Combine the egg yolks, chicken fat, salt, and pepper in a bowl and blend with an electric mixer.
- Place the egg whites in another bowl, and using clean beaters, beat them until they are stiff.
- Using a large rubber spatula, fold the whites into the yolk mixture.
- Fold in the matzoh meal, using just enough so that the balls hold together.
- Form the mixture into 20 balls the size of large plums and place them on a large platter.
- Bring a large pot of salted water to a boil. Carefully lower the matzoh balls into the water in batches, using a slotted spoon. Reduce the heat to a simmer and cook, uncovered, until the balls float and are enlarged and delicate, about 30 minutes. Using a slotted spoon, remove the balls from the water and drain them on paper towels.
- When you are ready to serve it, place the chicken soup over medium heat. Add the matzoh balls and heat through for the flavors to blend, 10 to 15 minutes. Using a slotted spoon, place 2 matzoh balls in each soup bowl. Ladle the soup over it, and garnish with a dill sprig.