Food & Cooking Recipes Dinner Recipes Margot's Matzo Balls Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 10, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 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. Ingredients 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 Directions 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. 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. Rate it Print