Matzo Balls (Simple + Classic)

Ingredients (makes ~10–12)

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup schmaltz (or neutral oil)
• 1/4 cup water or chicken broth
• 1 tsp kosher salt
• 1/4 tsp black pepper (optional)
• 1/2 tsp baking powder (optional, for lighter/fluffier)

Steps

1. Whisk eggs + schmaltz/oil + water/broth + salt (and pepper/baking powder if using).
2. Stir in matzo meal until combined. Cover and refrigerate 30–60 min.
3. Bring a big pot of well-salted water or broth to a gentle boil (then keep at a steady simmer).
4. Wet hands, form balls (about 1–1.5 Tbsp each).
5. Drop in, cover, and simmer 30–40 min without lifting the lid much.
6. Serve in hot chicken soup.

Texture control

• Floaters (light): add baking powder + don’t pack the balls.
• Sinkers (denser): skip baking powder + pack a bit tighter.
• If too wet to roll, chill longer; if too dry, add 1–2 tsp water.