Classic and Delicious Matzah Balls

Learn how to make the best matzah balls with this simple and delicious recipe. These light and fluffy dumplings are a staple in Jewish cuisine, especially during Passover. Serve them in chicken soup or enjoy them as a side dish. The secret to perfect matzah balls lies in the right combination of ingredients and the cooking technique. With this recipe, you'll achieve matzah ball perfection every time!

Ingredients

• 4 eggs
• 1 cup matzah meal
• 1/4 cup club soda
• 1/4 cup chicken fat or vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons chopped fresh parsley (optional)

Directions

1. In a large mixing bowl, beat the eggs until well combined.
2. Add the matzah meal, club soda, chicken fat or vegetable oil, salt, black pepper, garlic powder, and onion powder. Mix until all ingredients are fully incorporated. If desired, stir in the chopped fresh parsley.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.
4. Bring a large pot of salted water to a boil.
5. Using wet hands, shape the matzah ball mixture into golf ball-sized balls. Wet hands will prevent sticking.
6. Gently drop the matzah balls into the boiling water. Reduce the heat to low, cover the pot, and let the matzah balls simmer for 30 minutes. Do not uncover the pot during this time.
7. After 30 minutes, remove the matzah balls from the pot using a slotted spoon. They should be light, fluffy, and cooked through.
8. Serve the matzah balls in chicken soup or as a side dish with your favorite meal. Enjoy!

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