Simmering matzo balls in rich chicken stock gives them a great flavor; the stock used to cook the matzo balls will be too cloudy to serve. You can also simmer the balls in salted water.
|3/4||cup matzo meal|
|1/2||teaspoon kosher salt|
|3||tablespoons schmaltz (chicken fat) or vegetable oil|
|3||tablespoons club soda or hot chicken broth|
|1 1/2||tablespoons grated raw onion|
|1||small clove garlic, crushed|
|2||quarts rich chicken stock (not the soup for serving)|
1. In a bowl, combine the matzo meal and salt.
2. In another bowl, beat the egg yolks until thick and light colored. Beat in the schmaltz or vegetable oil, club soda or hot chicken broth, onion, and garlic until well mixed.
3. In a separate bowl, beat the egg whites until stiff but not dry peaks form. Fold the whites gently into the yolk mixture.
4. Fold the egg mixture into the matzo meal mixture, stirring just to combine it (handle the batter as little as possible). Cover tightly with plastic wrap and refrigerate several hours or overnight until very cold.
5. Bring the chicken stock to a simmer. With moist hands, roll the batter into walnut-sized balls. Drop matzo balls into the simmering stock. The matzo balls should rise to the surface almost instantly. Cover and simmer very gently for 15 minutes or until just cooked through. The liquid should barely bubble.
6. With a slotted spoon, transfer the matzo balls from the pot into bowls. Ladle chicken soup (not the stock from cooking the matzo balls) on top.
Adapted from Dawn LaRochelle