2 large eggs, at room temperature

4 tablespoons (½ stick) unsalted butter, at room temperature

1 tablespoon water

½ teaspoon kosher salt

Freshly ground black pepper

½ cup matzoh meal

Generous pinch baking powder

1 quart chicken broth


Whisk together the eggs, butter, water, salt, and a generous pinch of pepper in a large bowl. Mix together the matzoh meal and baking powder in a small bowl. Stir the matzoh meal mixture into the egg mixture. Cover with plastic wrap and refrigerate for about an hour, or until chilled. Divide the mixture into 6 portions and form each portion into a ball. Arrange on a plate, cover with plastic wrap, and refrigerate for another 15 minutes, or until firm.


Bring the broth to a simmer in a small pot. Add the matzoh balls and simmer, covered, for about 20 minutes, or until tender and cooked through. Ladle into individual bowls and serve immediately. 


Makes 2 generous servings. For a more substantial meal, add diced celery and carrots to the broth and simmer until tender before adding the matzoh balls. And add a bit of shredded cooked chicken near the end of the cooking time. This recipe can be doubled.