Matzo Balls

1 dozen

  • 4 large eggs
  • 1/4 cup chicken schmaltz or vegetable oil
  • 1 cup matzo meal
  • 1/2 cup seltzer, club soda or sparkling water
  • 1 tsp salt
  • 1/4 tsp ground pepper
  1. Beat the eggs in a large bowl. Add the remaining ingredients and stir with a fork to combine.
  2. Cover and refrigerate for at least four hours.
  3. Form batter into balls about the size of a golf ball - moisten hands slightly to prevent sticking.
  4. Bring a large pot of lightly salted water to boil.
  5. Add the matzo balls to the boiling water. Cover and turn heat down to medium. Simmer matzo balls, covered, for thirty minutes.
  6. Remove matzo balls from water with a slotted spoon and drain.
  7. Place cooked matzo balls in chicken soup and heat through prior to serving.