Ingredients
200g Lewis & Son’s Chicken Schmaltz (or light olive oil)
5 Large eggs
2tsp Ground cinnamon
250ml Ice cold water
1/2 tsp sugar
5 Ice cubes
1 packet Lewis & Son’s Fine Matzo meal (approx)
Tip: use really fresh eggs, if you are not sure, add 1 extra
Method
Place the schmaltz, eggs, cinnamon, iced water, salt, sugar and ice cubes into a bowl and beat with a whisk until mixed
Rain in the matzo meal in a fine stream until the mixture starts to come away from the bowl
When you touch the mixture, it should be moist but not sticking to your hands. If it is sticky, add a bit more matzo – Don’t add too much or you will have dry matzo balls.
Spread the mix out in the bowl and sprinkle with a bit of matzo ontop and place in the fridge for 30 minutes or overnight (if overnight use less matzo as it will dry out)
Bring a pot of water to the boil
Make 1 ball and drop it into the water to test
If it holds together, make the rest of the balls
If not, add another egg, remix and re test
Make the balls and drop into boiling water
Cover and reduce the heat and simmer for 30 minutes covered
Switch off
Once the balls have dropped, they are ready
Enjoy and Chag semach!