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?
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