Matzo Balls — Some Things Get Made Because It Is Tuesday and Tuesday Needs Dinner

Tomato rice was Tuesday’s answer, and this recipe is the same kind of answer in a different kitchen — matzo balls made not for a holiday or a milestone but because the pot is there, the water is boiling, and the ordinary week keeps its own schedule. There is something I recognize in a dish that asks so little of you and gives so much back: just mix, just roll, just lower into the broth and wait. The food continues. You continue with it.

Matzo Balls

Prep Time: 15 min + 30 min chill | Cook Time: 35 min | Total Time: 1 hr 20 min | Servings: 4 (about 8 matzo balls)

Ingredients

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup schmaltz (rendered chicken fat) or neutral vegetable oil
• 1/4 cup seltzer or plain water
• 1 tsp kosher salt, plus more for the cooking water
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• 2 tbsp fresh dill or flat-leaf parsley, finely chopped (optional)
• 8 cups chicken broth or vegetable broth, for serving

Instructions

1. Mix the batter. In a medium bowl, whisk together the eggs, schmaltz or oil, seltzer, salt, pepper, and garlic powder if using. Stir in the matzo meal and fresh herbs until just combined — do not overmix.
2. Chill. Cover the bowl and refrigerate for at least 30 minutes. This lets the matzo meal hydrate fully and makes the balls easier to shape.
3. Bring water to a boil. Fill a large pot with generously salted water and bring to a rolling boil.
4. Shape the matzo balls. With lightly oiled or damp hands, roll the chilled batter into balls roughly 1 1/2 inches in diameter — about the size of a golf ball. You should get 8 to 10. Handle gently; do not compact them tightly.
5. Cook. Gently lower the matzo balls into the boiling water. Reduce heat to a steady simmer, cover, and cook for 30 to 35 minutes without lifting the lid. They are done when puffed and cooked through — cut one open to check if uncertain.
6. Warm the broth. While the matzo balls cook, heat the chicken or vegetable broth in a separate pot over medium heat until hot.
7. Serve. Transfer 1 to 2 matzo balls per bowl using a slotted spoon, ladle the hot broth over them, and garnish with a little extra fresh dill if desired. Serve immediately.

Nutrition (per serving)

Calories: 280 | Protein: 10g | Fat: 14g | Carbs: 28g | Fiber: 1g | Sodium: 890mg