1 cup matzo meal
4 large eggs
¼ cup schmaltz or vegetable oil
¼ cup chicken or vegetable stock
2 tablespoons chopped parsley
2 tablespoons chopped dill
1/8 teaspoon black pepper
1 teaspoon Sabatino Truffle Parsley Salt
Drizzle of White Truffle Oil, optional
- In a large bowl, whisk to combine the matzo meal, eggs, schmaltz or vegetable oil, stock, dill, parsley, pepper and Sabatino Truffle Parsley Salt. Cover and refrigerate for at least 3 hours or overnight.
- Bring a large pot of salted water to a boil. Meanwhile, using wet hands, form small balls (about 2 tablespoons worth) and set them aside. Once the water boils, drop in the matzo balls.
- Cover the pot and cook for about 30 minutes. Once cooked, remove and serve immediately into warmed chicken or vegetable soup or broth. Drizzle with a few drops of Sabatino White Truffle Oil on top to add an extra touch of richness to the broth and matzo balls.
- If you have leftover matzo balls, transfer them to a sheet pan, let cool, and store in the freezer. Once fully frozen, transfer the matzo balls into a plastic bag and store. They will store well in the freezer up to 6 months.