Perfectly Fluffy Kosher Matzo Balls
Discover the secret to making irresistibly fluffy kosher matzo balls that will impress even the toughest bubbes! While matzo balls come in varying textures - soft and light or firm and hearty - this recipe offers a foolproof method to achieve the perfect balance based on your preference. With a combination of matzo meal, eggs, and a touch of seasoning, these matzo balls are easy to prepare and can be served in your favorite soups or stews. Whether you prefer them light as air or with a bit more bite, this recipe guarantees satisfying results every time. The optional ingredients allow you to customize the flavor profile to your liking, making it not just a meal, but a cherished family tradition.
N/A
Servings
25
Calories
11
Ingredients
Ingredients
matzo meal
1 cup (measured)
large eggs
4 (cracked and checked)
kosher salt
1 teaspoon (measured)
oil or melted schmaltz
4 tablespoons (measured)
baking powder
2 teaspoons (measured (omit for firm matzo balls))
water or broth
4 tablespoons (measured (use water for soft matzo balls, broth for firm))
onion powder
1 teaspoon (optional)
garlic powder
1 teaspoon (optional)
dried parsley
1 tablespoon (optional)
dill weed
1 teaspoon (optional)
pepper
1/2 teaspoon (optional)
Instructions
1
In a medium bowl, measure and mix the matzo meal, baking powder (if making soft matzo balls), kosher salt, and any optional seasonings thoroughly.
2
In a separate clear glass, crack each egg and check for any blood spots. Transfer the eggs into a large mixing bowl.
3
Add the oil or melted schmaltz (and water or broth if you are making firm matzo balls) to the eggs. Whisk gently with a fork until just combined.
4
Pour the egg mixture into the dry ingredients and use the fork to mix gently. Avoid over-mixing; the mixture should remain slightly lumpy.
5
Cover the bowl with plastic wrap and refrigerate the mixture for 1 hour to allow it to firm up.
6
While the mixture is chilling, bring a large pot of salted water to a vigorous boil on the stove.
7
Once chilled, use a tablespoon or your hands to form the matzo ball mixture into 1-2 inch balls, careful not to pack them too tightly.
8
Drop the formed matzo balls gently into the boiling water, ensuring they do not stick together.
9
Let the matzo balls boil until they float to the surface. Once they do, reduce the heat to a gentle simmer and allow them to cook for an additional 40 minutes without stirring.
10
Using a slotted spoon, carefully remove the matzo balls from the water. They can be served right away in soup, alongside a stew, or frozen for later use.
Nutrition Information
1g
Fat
3g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Perfectly Fluffy Kosher Matzo Balls.
How many eggs are required for this recipe?
This recipe requires 4 large eggs, which should be cracked and checked for blood spots.
How much matzo meal is needed?
You will need 1 cup of measured matzo meal.
Can I use oil instead of schmaltz?
Yes, you can use 4 tablespoons of either oil or melted schmaltz.
How do I make the matzo balls soft and fluffy?
To make soft matzo balls, include 2 teaspoons of baking powder and use water as your liquid.
How do I make firm matzo balls?
For firm matzo balls, omit the baking powder and use broth instead of water.
Why must the mixture be refrigerated?
Refrigerating the mixture for 1 hour allows it to firm up so it can be easily formed into balls.
How long should the matzo ball mixture chill?
The mixture should be covered with plastic wrap and refrigerated for 1 hour.
How many calories are in a serving?
Each serving contains approximately 25 calories.
Is this recipe suitable for Passover?
Yes, it is a traditional kosher recipe tagged for Passover.
How long do the matzo balls need to cook?
After they float to the surface, they should simmer for an additional 40 minutes.
What size should I form the matzo balls?
Form the mixture into balls that are 1 to 2 inches in diameter.
Should I stir the matzo balls while they simmer?
No, you should allow them to cook for 40 minutes without stirring.
Can these matzo balls be frozen?
Yes, they can be removed with a slotted spoon and frozen for later use.
What optional seasonings can be added?
Optional seasonings include onion powder, garlic powder, dried parsley, dill weed, and pepper.
Why should I check the eggs in a separate glass?
Checking each egg in a clear glass ensures there are no blood spots before adding them to the bowl.
Can I use broth in the mixture?
Yes, using broth instead of water is recommended if you prefer firm matzo balls.
What type of salt is used?
The recipe calls for 1 teaspoon of kosher salt.
What is the fat content per serving?
There is 1 gram of fat per serving.
How much protein is in each serving?
Each serving contains 1 gram of protein.
How many carbohydrates are in a serving?
There are 3 grams of carbohydrates per serving.
What should I avoid when mixing the dough?
Avoid over-mixing; the mixture should remain slightly lumpy for the best texture.
How do I form the balls without them being too dense?
Use a tablespoon or your hands to form them gently, being careful not to pack them too tightly.
How many total ingredients are used in this recipe?
The recipe uses 11 ingredients, including the optional seasonings.
How much baking powder is required for the soft version?
Use 2 teaspoons of baking powder if you want soft matzo balls.
How much liquid is added to the egg mixture?
Add 4 tablespoons of either water or broth.
What is the first step of the instructions?
Mix the matzo meal, baking powder (if using), salt, and seasonings in a medium bowl.
What should I do once the balls float to the surface?
Reduce the heat to a gentle simmer and let them cook for 40 minutes.
How should the eggs and fat be combined?
Whisk the eggs with the oil or melted schmaltz gently with a fork until just combined.
What are the primary tags for this recipe?
The tags include matzo balls, soup, kosher, passover, comfort food, family recipe, and traditional.