Matzo Ball Soup
- 1 cup matzo meal
- 1 tsp baking powder
- ¼ heaping tsp onion powder
- ¼ heaping tsp garlic powder
- ¼ heaping tsp salt
- ¼ tsp white pepper
- 4 large eggs
- ¼ cup melted schmaltz*
- 5 qts chicken broth (See Chicken Broth.)
In a mixing bowl, stir together matzo meal, baking powder, onion powder, garlic powder, salt and white pepper.
In a second bowl, mix together the eggs and schmaltz, stirring briskly until they are well blended.
Pour the egg mixture into the dry ingredients and mix with a fork until just combined. Do not overmix. Refrigerate for 30 minutes.
Bring the chicken broth to a boil over medium heat. While the broth is heating form the chilled matzo ball mixture into 1-inch balls. Do not overwork the mixture when forming the balls.
When the broth boils reduce heat to a simmer and gently drop the matzo balls into the broth.
Cover the pot with a lid and cook for 30 to 50 minutes until the matzo balls are fluffy and soft. Keep the pot covered without opening for at least 30 minutes. When the matzo balls are done they should all be floating on the surface with a soft, airy texture. If they still seem dense or tough they have not cooked long enough.
Test for doneness by slicing a test batzo ball in half. It should be tender and look the same all the way through to the center (no dark spot in the center).
*Note: Schmaltz is rendered chicken fat. It can be made by boiling a chicken and skimming the fat from the top of the water. The skimmed schmaltz can be frozen in plastic bags for later use.