Ingredients:

  • 1 cup (120g) matzo meal
  • ¼ cup (60ml) vegetable oil (or melted chicken fat)
  • 2 large eggs
  • ¼ cup (60ml) seltzer water
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 cups (1.9 liters) chicken broth

Instructions:

  1. In a large bowl, whisk together the matzo meal, onion powder, garlic powder, salt, and pepper.
  2. In a separate small bowl, whisk together the oil (or schmaltz), eggs, and seltzer water.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix!
  4. Fold in the chopped parsley.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  6. Bring the chicken broth (or water) to a gentle simmer in a large pot or Dutch oven.
  7. Moisten your hands with cold water. Gently roll the matzo mixture into balls, about 1 1/2 inches (4 cm) in diameter.
  8. Gently drop the matzo balls into the simmering broth, being careful not to overcrowd the pot.
  9. Cover the pot and simmer gently for 25-30 minutes, or until the matzo balls are cooked through and fluffy.
  10. Use a slotted spoon to transfer the matzo balls to bowls. Ladle the hot chicken broth over them and serve immediately.