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Matzo Balls

I’ll start by saying I have no issue with using matzo ball mix. Matzo ball mix is matzo meal with spices and baking powder already mixed into it. All you have to do is add eggs and oil to complete. I’ve used it plenty of times, but I’ve also worked on my own recipe which is almost as easy to pull together and results in a fluffy, delicious matzo ball.

Like the box mixes, I use matzo meal, salt, black pepper, baking powder, eggs and oil. That’s it. I’ve tried adding water, stock, and carbonated water (people swear this is the trick to fluffy matzo balls!!). Every time I’ve added extra liquid, the final result has been a heavier, denser matzo ball. If you like a denser matzo ball (a sinker!) add some liquid. For a fluffy matzo ball, stick with this formula.

Matzo Balls

I like light matzo balls and this recipe makes them fluffy. For heavier matzo balls, add extra matzo meal until they're perfect for you.


Ingredients

  • 4 large eggs
  • 6 Tbsp. chicken schmaltz or neutral oil
  • 4 1/2 oz. | 130 grams matzo meal (1 cup)
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. baking powder

Directions

  1. Use a spoon to mix the eggs and schmaltz/oil in a mixing bowl. Add the matzo meal, salt, pepper, and baking powder and stir until well combined. Cover the bowl with plastic wrap and refrigerate for a half hour (or longer).
  2. While the batter is chilling, bring a large pot of lightly salted water to boil over high heat.
  3. After the half hour is up, divide the batter into 16 portions (I use a 1 oz. scoop), and dip your hands in water to help roll the batter into balls. Gently place the balls into the boiling water. Cover the pot, reduce the heat to medium and cook for 45-50 minutes. To test for doneness, cut one ball in half — the colour and density of the matzo ball should be consistent throughout. If they’re not, continue cooking until they are.
  4. Use a slotted spoon to lift the balls out of the pot and either add them to the hot soup and serve right away, or transfer to a container, cover with plastic and cool. Keep in the refrigerator. When you’re ready to use, heat gently in broth.
  5. Matzo balls freeze well. Freeze them in a single layer on a baking sheet, then transfer to freezer bags or an air-tight container once frozen.

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