Wish your matzo balls were as light and fluffy as those from New York’s venerable 2nd Avenue Deli? They can be, because the recipe is featured in — and we’ve got it right here.
“Eating Delancy” and Enjoying Every Morsel
Classic chicken soup recipe
Makes 12 to 14
1 1/3 cup matzo meal
4 large eggs
1/3 cup schmaltz
1 tablespoon plus ¼ teaspoon salt
1 tablespoon baking powder ¼ teaspoon pepper
1) Fill a large, wide stockpot ¾ full of water, add 1 tablespoon of the salt and bring to a rapid boil.
2) While water is boiling, crack eggs int a large bowl and beat thoroughly. Beat in schmaltz, salt, pepper and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.
3) Wet hands, and folding the misture in your palms, shape perfect balls about 1¼ inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.
From “Eating Delancey,” by Aaron Rezny and Jordan Schaps, photographs by Aaron Rezny, 2014 powerHouse Books.