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Chef Yehuda Sichel is legendary for beating Bobby Flay with this matzoh ball recipe. Follow the directions for the fluffiest, tastiest matzo balls ever! For more great food, watch Baruch Hashem It’s Shabbos! Yields 10 to 12 matzo balls
220 grams Gefen Matzo Meal
6 whole eggs
80 grams schmaltz
40 grams cold chicken broth
1/2 teaspoon Gefen Baking Powder
2 teaspoons salt
1 teaspoon black pepper
In a medium bowl, mix the matzo meal with the baking powder, salt, and pepper.
Whisk the eggs, then add to the bowl with chicken broth and schmaltz. Gently stir the mixture until you get a nice consistency. Then place the mixture flat on a plate in the refrigerator for approximately 30 minutes.
Using a half-ounce scoop, portion into rough balls and refrigerate again for at least 30 minutes.
Bring a pot of chicken soup to a boil. Using greased hands, roll the chilled matzo batter into even balls and drop into the boiling soup. Cover and boil until cooked through, about 30 minutes.
Serve matzo balls together with the soup. You can also transfer the matzo balls to a plate using a slotted spoon, then freeze them.
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What can I use instead of shmaltz?
You can use margarine or olive oil.
Can you please convert the grams to cups?
You can convert it here https://www.thecalculatorsite.com/cooking/grams-cups.php
Looks amazing. Can you please provide the exact amounts used in converting grams to cups, since there can be some variation that would affect the recipe? Thank you.
It’s best to actually make this recipe in grams since the conversion won’t be exact. If that’s not a possibility then you can try converting it here https://www.thecalculatorsite.com/cooking/grams-cups.php