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?
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Mention @thewifewiththeknife or tag #wifewiththeknife