I know there’s so many recipes on the internet for matzo balls and they’ll all create a little different texture but I had a lot of trouble finding one in grams/weight instead of cups which just does not work for me now that I’m in Europe so this is my eventual take on matzo balls. Unlike my grandmothers recipe they only take about two hours to come together also and you’ll get a medium dense but still buoyant ball. You can experiment with flavors but personally I think they should just taste like they do. If you have schmaltz definitely use that but olive oil or vegetable oil also both work.
Matzo Balls
In a medium bowl mix together all the ingredients by hand until they are just mixed. Cover with plastic or a lid and put in the refrigerator for 60 minutes.
Bring a large pot of water up to a full boil on the stove.
Form the matzo balls by wetting your hands thoroughly then rolling into walnut sized balls (about 1-2") and then placing them in water. Wet hands between each ball.
Once all the balls have risen to the top of the water, turn the heat down to a simmer and cook for 40 minutes without stirring or disturbing the balls during the cooking process.
Once cooked, remove from the water gently with a slotted spoon and place in soup or stew base.
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