A recipe to accompany this story on The Secret to Better Matzo Balls.
Jonathan Meyer’s grandmother Bessie Bender, who was born in 1879 and died in 1970, passed this recipe down. Meyer says you should not double or triple the recipe; instead, make as many separate batches as you need.
- 6 jumbo eggs (or use 7 extra large) separated
- 1 cup matzo meal (if unavailable, run matzo through a food processor, until the consistency of cornmeal)
- 2 tablespoons cold chicken fat*
- 1 teaspoon salt
- Pinch of pepper
- 2 tablespoons chopped parsley
- Separate the eggs. Put the whites in a large bowl and the yolks in a medium bowl.
- Beat the whites until they hold a soft peak.
- In a separate bowl, beat the yolks. Add the chicken fat, salt and pepper to yolks.
- Fold the matzo meal into whites, being careful not to deflate them. Fold the yolk mixture in. Handle gently. Refrigerate 1/2 hour.
- Meanwhile, bring a large pot of salted water to a boil.
- Using a large spoon or small ladle, scoop approximately 1/3 cup of the batter, and gently form it into a ball. Add it to boiling water. Repeat, until the batter is done; it should form roughly 10 matzo balls.
- Turn down the water to simmer, cover, and cook 1/2 hour. Turn off fire and keep the pot covered for 1 hour after cooking.
- Store in a bowl and heat in the soup.
- *If chicken fat is unavailable, or if you’re unable to render the fat from a few chickens, caramelize a medium onion in 4 tablespoons of margarine. Chop the onion, and use 2 tablespoons of the onion and 1 tablespoon of the margarine in place of 2 tablespoons of chicken fat.