How to Make Matzo Balls for Passover

Matzo is a cracker-like bread made from unleavened flour. Matzah balls are especially popular during Passover when leavened products may not be used by observant Ashkenazi Jews. However, some Ashkenazi Jews have a restriction against Gebruchts, which would prohibit them from eating matzo during Passover. The following steps will show how to make matzo balls for Passover.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 large eggs
• 2/3 cup unsalted matzo meal
• 1/4 cup chicken fat
• 2 tbsp. chopped fresh parsley
• 1/2 tsp. coarse kosher salt
• 1/4 tsp. ground black pepper

1. Separate the eggs and place the yolks in a medium bowl. Stir in the chicken fat, parsley, salt and pepper until well blended. The chicken fat should be reserved from broth if available. Otherwise, pareve margarine that has been melted and cooled may be substituted. This margarine is kosher for Passover.

2. Beat the egg whites in another medium bowl until they are stiff, although they should not be dry. Fold one third of the whites into the yolk mixture made in Step 1 and then add one-third of the matzo meal. Repeat this 2 more times until all of the whites and matzo meal have been added.

3. Cover this mixture and chill up to 1 day until it is firm.

4. Fill a large pot with water and lightly salt it before bringing it to a boil. Drop large tablespoons of the matzo mixture onto a sheet of plastic, ensuring that it is still cold.

5. Keep your hands moist and make the matzo into balls about 1 1/4 inch in diameter. Drop them into the boiling water and simmer uncovered for 15 minutes. Turn the matzo balls over and continue simmering for another 20 minutes.

6. Serve within 2 hours or refrigerate for up to 1 day.

Resources

• Learn more about making matzo balls.