Some people like their matzo balls light as a cloud, floating effortlessly in a rich chicken broth. Others want them dense and hearty, the kind that sink right to the bottom of the bowl and let you know you’re in for a meal. Whichever side you’re on, this recipe has you covered! Whether you want fluffy floaters or classic sinkers, you’ll get matzo balls that are just right—tender, flavorful, and perfect for soaking up all that delicious soup.
Floating vs. Sinking Matzo Balls: Choose Your Style!
- Floating Matzo Balls: Light, airy, and absorb more broth.
- Sinking Matzo Balls: Dense, hearty, and hold their shape.
Floating Matzo Balls Recipe
Light, fluffy matzo balls that soak up delicious broth, perfect for a classic, comforting bowl of matzo ball soup.
Ingredients
- 1 cup matzo meal
- 1 tsp baking powder
- ¼ tsp sea salt heaping
- ¼ tsp garlic powder heaping
- ¼ tsp onion powder heaping
- ¼ tsp white pepper optional
- 4 large eggs
- 2 ½ tbsp Canola oil or vegetable oil
- 1 tbsp minced fresh dill or parsley optional
- 5 quarts chicken stock homemade recommended
Instructions
- In a medium bowl, mix together the matzo meal, baking powder, salt, garlic powder, onion powder, and white pepper.
- In a separate small bowl, whisk the eggs and oil until combined.
- Add the egg mixture and minced herbs to the dry ingredients. Stir with a fork until just combined (Avoid Over-Mixing: Over-mixing or compacting the dough can lead to dense matzo balls. Handle the mixture gently!)
- Cover and refrigerate for 30 minutes.
- Bring 5 quarts of chicken stock to a boil.
- Shape the chilled mixture into 1-inch balls, handling gently. (don’t compact them!)
- Reduce the stock to a simmer, gently drop in the matzo balls, and cover. No peeking for 30 minutes!
- Simmer for 30-50 minutes until the matzo balls are fluffy and floating.
- Slice one matzo ball open and check for doneness. There shouldn’t be a dense center.
- Serve 3-4 matzo balls in hot chicken soup (per bowl)
Notes
Storage
- Refrigeration: Leftover matzo balls can be stored in the fridge for up to 3 days. Be sure to keep them separate from the broth to prevent them from getting soggy and maintain their texture.
- Freezing: Cool completely, freeze on a tray, and then transfer to a freezer bag.
- Reheating: For best results, reheat them directly in hot soup to retain their texture and flavour.
- Matzo Meal Matters: Different brands absorb liquid differently. If your mixture is too dry, add water or broth 1 teaspoon at a time until it holds together. If it’s too wet, add a bit more matzo meal.
- Optional Schmaltz: For a more traditional matzo ball, you can optionally use schmaltz (chicken fat) in place of oil for a richer flavour.
- Cooking in Water vs. Broth: Cooking the matzo balls in broth infuses them with extra flavour, though it uses up some of the broth. If making a large batch, consider cooking in lightly salted water and adding the broth later.
- Make-Ahead Tip: The matzo ball mixture can be made up to a day ahead and stored in the fridge. Form them just before cooking.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
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Sinking Matzo Balls Recipe
These dense, hearty matzo balls are perfect for those who prefer a firmer bite that holds its shape beautifully in soup.
Ingredients
- ¾ cup matzo meal
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp white pepper optional
- 2 large eggs
- 2 ½ tbsp canola oil or vegetable oil
- 1 tbsp minced fresh dill or parsley
- 4 quarts chicken broth homemade recommended
Instructions
- In a small bowl, mix together the matzo meal, salt, garlic powder, onion powder, and white pepper.
- In another bowl, whisk the eggs and oil.
- Add the egg mixture and minced dill or parsley to the dry ingredients. Stir with a fork until just combined don’t over-mix.Note: The mixture will feel dry but will soften in the fridge. If it’s too crumbly, add water 1 teaspoon at a time.
- Cover and refrigerate for 45 minutes.
- Bring 3-4 quarts of chicken broth to a boil.
- Shape the chilled mixture into 1-inch balls, handling them gently.
- Reduce the heat to a simmer, drop in the matzo balls, and cover.
- Simmer for 35 minutes until cooked through.
- Serve 3-4 matzo balls in hot chicken soup (per bowl)
Notes
Storage
- Refrigeration: Leftover matzo balls can be stored in the fridge for up to 3 days. Be sure to keep them separate from the broth to prevent them from getting soggy and maintain their texture.
- Freezing: Cool completely, freeze on a tray, and then transfer to a freezer bag.
- Reheating: For best results, reheat them directly in hot soup to retain their texture and flavour.
- Matzo Meal Matters: Different brands absorb liquid differently. If your mixture is too dry, add water or broth 1 teaspoon at a time until it holds together. If it’s too wet, add a bit more matzo meal.
- Optional Schmaltz: For a more traditional matzo ball, you can optionally use schmaltz (chicken fat) in place of oil for a richer flavour.
- Cooking in Water vs. Broth: Cooking the matzo balls in broth infuses them with extra flavour, though it uses up some of the broth. If making a large batch, consider cooking in lightly salted water and adding the broth later.
- Make-Ahead Tip: The matzo ball mixture can be made up to a day ahead and stored in the fridge. Form them just before cooking.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
