Fluffy Matzo Balls

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A fairly simple matzo ball recipe, but very good. If you don't have chicken fat, you can use a neutral oil, but it will really lack flavor.

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Steps

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Beat the egg whites to soft peaks.

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Set aside.

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Beat the egg yolks.

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Add chicken fat , salt and pepper , and beat well.

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Set aside.

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Fold matzo meal into egg whites gently , preserving as much air as possible.

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Fold egg yolk mixture into batter , still preserving as much air as possible.

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Refrigerate batter 30-60 minutes.

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Bring a large pot of water to a boil.

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Add a generous amount of salt.

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Using wet hands , divide batter into 12 portions and form each into a rough ball.

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Drop into pot.

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When all 12 balls are in the pot , and the water has returned to the boil , cover , reduce heat and simmer 30 minutes , turning matzo balls over in the water once.

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Turn off heat and allow to remain in the hot water for 60 minutes more.

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Serve in hot soup.

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Ingredients

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eggs, chicken fat, kosher salt, fresh ground black pepper, matzo meal