Ingredients
Scale
3 large eggs, separated
1 Tbsp. chicken broth (Our recipes OR we love Imagine’s No-Chicken Broth)
2 Tbsp. rendered chicken fat, melted (saved from your stock), ghee, or sunflower oil
1 Tbsp mashed cooked onion from the stock. This added great flavor.
1 Tbsp. masked carrots from the stock.
1 Tbsp. minced fresh parsley
1 tsp. Kosher or Celtic sea salt
1 cup GF matzo meal or crushed GF matzos measuring 1 cup + 1/4 tsp baking soda
OR 1 box Streit’s GF Matzo ball mix use both packets (measures 1 cup)
1 pinch of fine ground pepper (black or white) (optional)
Instructions
- Mix together the egg yolks, chicken broth, chicken fat, parsley, mashed carrots, onion and salt.
- Stir in the matzo meal either matzo meal or the matzo ball mix.
- In a separate bowl whip the egg whites with a pinch of salt until they are stiff.
- Using a spatula, gently fold the egg whites into the matzo mixture until smooth.
- Refrigerate for at least 20-30 minutes or until the mixture is firm.
- Use a small wetted ice cream scoop or form matzo balls into the size of a golf ball with wetted hands. (they are sticky and grow as they cook),
- Drop them carefully into simmering water, not a rolling boil.
- Cover and cook for 30 minutes. The balls expand and grow almost twice their size. Do not open the lid.
- After 30 minutes, remove the balls into a large container or bowl.
- Keep them covered in water so they don’t dry out.
- Before serving, warm them in your chicken soup and then serve.
Notes
For best flavor reheat the matzo balls in chicken stock.
- Prep Time: 40
- Cook Time: 60