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Margot's Matzo Balls

Martha Stewart Living commissary chef Margot Olshan shares her family's recipe for this holiday favorite. Use matzo balls to make Margot's matzo ball soup.

  • Servings: 8


  • 2 tablespoons chicken fat or vegetable oil
  • 4 large eggs, lightly beaten
  • 1 cup matzo meal
  • 2 teaspoons coarse salt
  • 2 teaspoons ice water
  • 2 teaspoons finely chopped fresh dill


  1. In a small bowl, combine chicken fat, eggs, matzo meal, and salt. Add the water and the dill; mix until just combined. Cover with plastic wrap, and chill for 15 minutes.

  2. Bring a medium saucepan of water to a boil. Reduce heat to medium, and drop 1-inch balls of chilled matzo mixture into water. Cover, and cook for 35 minutes. Remove with a slotted spoon. The matzo balls may be prepared in advance and stored refrigerated in an airtight container for up to 3 days.

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