Matza Balls
- Steppel Family Table
- Jul 28, 2021
- 1 min read
Notes: Original recipe from Grandma Tillie Block with modifications by Debra Steppel. For Passover we double the recipe to make 24.
Ingredients
2 eggs - add salt and beat well
1 tsp. chicken fat (schmaltz)
1 cup matzoh meal (or matzah that was pulverized in the food processor)
1 cup salted water or chicken soup/broth
Directions
Mix well. Cover and refrigerate for 30 minutes. Wet hands and form into 12 little (~1") balls.
Either drop in simmering soup or cook in boiling salted water for about 15 minutes.
Makes 12 balls.
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