Equipment
Mixing bowl
or Large pot
Large pot
Ingredients
20 servings
Main
- 5 matzos
- 150 ml goose fat
- 4 egg
- 2 g ginger, ground
- 15 g parsley, fresh chopped
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
112
Calories
2g
Protein
6g
Carbs
9g
Fat
0g
Fiber
0g
Sugar
55mg
Sodium
Method
01
Break the matzos into small pieces by hand into a mixing bowl.
02
Add the goose fat, eggs, ginger, parsley, salt, and pepper to the bowl and stir gently until just combined.
03
Roll the mixture between your palms to form 20 balls, approximately the size of squash balls.
04
Fill a large pot with water, add salt, and bring to a rolling boil over high heat (100°C/212°F).
05
Carefully place the balls into the water, reduce the heat to a simmer (approx 95°C/203°F), cover the pot, and cook for 50 minutes.
50mLook for: Balls should be puffed and cooked through to the center.
Chef's Notes
- For a richer flavor and more tender matzo balls, ensure the goose fat is fully rendered and at room temperature before incorporating it into the mixture.
- Don't overmix the matzo ball ingredients. Overworking the dough can lead to tough, dense matzo balls.
- The key to light and fluffy matzo balls is to allow the mixture to rest in the refrigerator for at least 30 minutes (or even overnight) before shaping. This allows the matzo meal to fully absorb the liquids.
- When simmering, maintain a gentle simmer, not a rolling boil. A vigorous boil can cause the matzo balls to break apart.
- The size of the matzo balls can impact cooking time. Ensure they are cooked through to the center; a toothpick inserted should come out clean.
Storage
Refrigerator: 3 days — Store in cooking liquid to prevent drying.
Freezer: 3 months — Freeze in a single layer before transferring to a bag.
Reheating: Simmer gently in broth or salted water until heated through.
