I volunteered this year to make the full Rosh Hashanah dinner. I've made soup before, but I never made matzo balls. For the last 42 years, I've been the victim of eating matzo balls made from mixes every holiday. I found many recipes out there, but decided to try the 2nd Ave Deli's (it had schmaltz in it - what could be bad?)
These matzo balls came out light but with a great mouth feel and absolutely fantastic! I did add a little chopped fresh dill in the second batch and voila! I found my go-to recipe forever! Here you go:
1 tablespoon plus 1/4 teaspoon salt
4 large eggs
1/3 cup Schmaltz
1/4 teaspoon pepper
1 tablespoon baking powder
1 1/3 cups matzo meal
Fill a large, wide stockpot 3/4 full with water. Add 1 tablespoon salt, and bring to a rapid boil. Meanwhile, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended. Cover and refrigerate for 30 minutes.
Wet your hands, and folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup.
Yield: about 12 to 14