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Gallery Recipe Summary Servings: 8

Ingredients Ingredient Checklist 2 tablespoons chicken fat or vegetable oil 4 large eggs, lightly beaten 1 cup matzo meal 2 teaspoons coarse salt 2 teaspoons ice water 2 teaspoons finely chopped fresh dill

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 2 tablespoons chicken fat or vegetable oil 4 large eggs, lightly beaten 1 cup matzo meal 2 teaspoons coarse salt 2 teaspoons ice water 2 teaspoons finely chopped fresh dill

Directions

In a small bowl, combine chicken fat, eggs, matzo meal, and salt. Add the water and the dill; mix until just combined. Cover with plastic wrap, and chill for 15 minutes.

Bring a medium saucepan of water to a boil. Reduce heat to medium, and drop 1-inch balls of chilled matzo mixture into water. Cover, and cook for 35 minutes. Remove with a slotted spoon. The matzo balls may be prepared in advance and stored refrigerated in an airtight container for up to 3 days.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Margot’s Matzo Balls

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Margot’s Matzo Balls

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest