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




  • 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.

  • Dip hands into cold water; shape matzoh mixture into 12 balls, using about 2 level tablespoons for each.

  • 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 Facts

87 calories; 4 g total fat; 73 mg cholesterol; 110 mg sodium. 9 g carbohydrates; 3 g protein;