Step 1

Mix eggs with the ‘schmaltz’, salt and pepper. Pour egg mixture into the dry mixture and gently mix with a fork. Don’t over mix or they may be tough.

Step 2

Cover the mixture and place it in the fridge for ½ – 1 hour. Don’t skip this step as the liquid needs to get absorbed to achieve the proper consistency before cooking.

Step 3

After the matzo ball mix has chilled, lightly roll teaspoon fulls into 1″ balls. You may need to keep your hands damp to prevent the mixture from sticking.I roll and lay them out on waxed paper all at once, but you could also drop them directly into the water if you roll fast. Gently separate them in the water if necessary to prevent sticking.

Step 4

When all the balls are in the water and they float to the top, lower the temperature to low. Cover tightly and simmer for 25 minutes at a rolling simmer. DO NOT STIR. Remove from water with a slotted spoon and transfer the matzo balls with a slotted spoon to already heated broth. Simmer 15 minutes more in the soup.