Margot's Matzo Balls


Martha Stewart Living commissary chef Margot Olshan shares her family's recipe for this holiday favorite. Use matzo balls, which are flavored with fresh dill, to make Margot's Matzo Ball Soup.


  • 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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