Kenny & Ziggy's Matzo Balls
This recipe comes straight from larger-than-life deli man Ziggy Gruber of Kenny & Ziggy's in Houston. Stop in to try some or try your hand at making them at home!
Ingredients
- 4 large eggs
- ⅓ cup schmaltz (rendered chicken fat)
- ¼ tsp plus 1 Tbsp salt
- ¼ tsp freshly ground black pepper - or, even better, white pepper
- 1⅓ cup matzo meal
Instructions
- Crack eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz and add the ¼ tsp salt and pepper.
- Stir in the matzo meal and then mix vigorously with a wooden spoon until completely blended and very stiff. Let stand for 30 minutes. It can be refrigerated, covered with plastic wrap, until ready to use. Up to 8 hours.
- Fill a large, wide pot ¾ full with water. Add the remaining 1 Tbsp salt and bring to a boil over high heat.
- Wet your hands with cold water so the batter doesn’t stick to them, then holding and rolling the mixture between your palms, shape it into perfect balls about 1¼ inches in diameter. They will double in size when cooked.
- Gently place the matzo balls in the boiling water (or chicken stock). When all have been added, decrease the heat so the water simmers briskly, but isn’t at a rolling boil, when the pot is covered.
- Cook for 25 minutes, preferably without removing the pot lid.
- Remove the cooked matzo balls with a slotted spoon. Serve in hot chicken soup.
Tried this recipe?Let us know how it was!
