Fluffy Matzoh Balls

Makes about 12 large matzoh balls at 10o each. Prep: 10 minutes. Refrigerate: several hours. Cook: 30 minutes.
Prep 10 m
Cook 30 m
Chill several hours



  1. 1 of 3 Mix the eggs well with a fork in a medium-size bowl. Add the chicken fat or oil, seltzer, matzoh meal and salt and pepper, and mix well. Cover and refrigerate for several hours or until well chilled.
  2. 2 of 3 Dip hands into cold water; shape matzoh mixture into 12 balls, using about 2 level tablespoons for each.
  3. 3 of 3 With slotted spoon, slip matzoh balls into large pot of boiling water. Reduce heat; simmer, covered, 30 minutes or until firm but soft. To serve, place 1 matzoh ball in each of 12 bowls of hot chicken broth.
Nutrition Information for Fluffy Matzoh Balls
Servings Per Recipe:
Per Serving: 110 mg sodium, 73 mg chol., 87 kcal cal., 4 g Fat, total, 9 g carb., 3 g pro.