Make Ahead Matzo Balls

Step 1

In medium bowl, whisk the eggs, chicken broth, and chicken fat until well combined.

Step 2

Add 1 3/4 teaspoons kosher salt (depending on how salty stock is) or 1 - 1 1/2 teaspoons fine sea salt or table salt.

Step 3

Add matzo meal and baking powder (if using) to egg mixture and combine gently with a rubber spatula.

Step 4

Cover with plastic wrap and refrigerate for two hours or overnight.

Step 5

Fill one very large pot (the wider the better) or two medium pots about 2/3 full with water and bring to a rolling boil. The balls will expand a lot so make sure there’s enough room in the pot for them to almost double in size.

Step 6

When you are ready to cook your matzo balls, season your water with salt and taste it! It should taste quite salty—a little less than you would for pasta water but you should definitely be able to taste the salt.

Step 7

Make one small ball—about one tablespoon—and drop it into the water. (If you’re using two pots make one tester for each pot!) Cover and reduce the heat and cook the tester for about twenty minutes while you form your balls. Refrigerate the balls if not ready to cook them yet. (You can skip this step but it’s the best way to tell how your balls will turn out and control your seasoning). If your tester tastes bland add some salt to the pot. If it tastes too salty add some plain hot water to the pot.

Step 8

Use food grade gloves, or coat your palms lightly with oil or oil mixed with a little water or plain water. Use a 3 tablespoon cookie scoop to make balls about 3-inches wide. Makes 14 - 16 balls per batch. They will puff up and expand a lot as they cook.

Step 9

Roll gently into smooth balls. Make sure there are no bumps or crevices or they will come apart or flecks of your balls will swim around in the water. You can add them to your water as you make them, or I prefer to roll all the balls and place them on a baking sheet or plate lined with parchment paper or plastic wrap.

Step 10

Drop the balls gently into simmering water. Cover and reduce the heat to low and simmer gently for 30 - 40 minutes until almost doubled in size and tender. I used to turn them over half way but there’s really no need to. Cut one in half to test for doneness. It should be moist and tender throughout. Don’t overcook them because they will still be reheated in your soup.

Step 11

To serve: Gently lift up one ball at a time with a slotted spoon and place in serving bowl.

Step 12

Make Ahead instructions: Place on parchment lined baking sheet set on a wire cooling rack. Cool completely. Place baking sheet in freezer; when balls are firm place in 2-gallon freezer bags removing as much air as possible and freeze.

Step 13

Thaw in refrigerator overnight. Set on the counter to get to room temperature before serving and add to simmering soup to heat through before serving. To test if they’re heating through stick a sharp pointed knife into the middle and if the tip of the knife is hot you’re good to go!

Step 14

Serve in chicken broth with steamed carrot slices and fresh dill. Add shredded roast chicken and egg noodles to make it a meal. Taste for seasoning before serving! Enjoy!