Matzo balls are one of those things that everyone has their own recipe for. If you don’t have your own recipe or you are looking to try something new, try this basic recipe. The more you get used to it, the more spices you can add to make the taste perfect for your family. Make a certain kind for Shabbat and another kind with sweet spices for Rosh Hashanah. For spices to add to your matzo balls, click here. 

Ingredients: 

· 1 cup matzo meal 
· 4 large eggs 
· 1 teaspoon kosher salt 
· 4 tablespoons oil or 4 tablespoons melted schmaltz (fat) 
· 2 teaspoons baking powder 

Preparation: 

Measure and mix dry ingredients into a bowl. Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl. Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed. Pour egg mixture into the dry mixture and gently mix with the fork. 

DO NOT OVER MIX. Treat it like a muffin mixture; if you over mix they will be tough. Place in the fridge for 1 hour. Bring a large pot of water to a rolling boil on the stove. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready. 

DO NOT STIR AT ANY TIME. The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use. 

For exclusive content on other kosher foods from Israel, click here.