Prep 10 mins
Cook 40 mins
OK, OK, I know; your bubbie made the perfect matzo balls. But they are finicky little rascals that are made a 1000 different ways and everyones bubbies always made them best. What I want to share here is the simplest, no nonsence methode of the creation of soft and/or firm matzo balls; for just like white and dark meat people, there are soft and firm matzo ball people.
For soft matzo balls
- 1 cup matzo meal
- 4 large eggs
- 1 teaspoon kosher salt
- 4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
- 2 teaspoons baking powder
For firm matzo balls the above plus
- 4 tablespoons water or 4 tablespoons broth
- baking powder (delete for firm matzo balls)
Optional Ingredients --- all some or none
- 1 teaspoon onion powder (optional)
- 1 teaspoon garlic powder (optional)
- 1 tablespoon dried parsley (optional)
- 1 teaspoon dill weed (optional)
- 1⁄2 teaspoon pepper (optional)
- Follow these instructions carefully.
- Measure and mix dry ingredients into a bowl.
- Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
- Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
- Pour egg mixture into the dry mixture and gently mix with the fork.
- DO NOT OVER MIX.
- Treat it like a muffin mixture; if you over mix they will be tough.
- Place in the fridge for 1 hour.
- Bring a large pot of water to a rolling boil on the stove.
- After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
- When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
- DO NOT STIR AT ANY TIME.
- The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.
I never knew there was a scientific method in making matzo balls. My husband grew up with soft ones and we are German; therefore, we like them hard. BTW, for an awesome dish......take your leftover hard matzo balls, slice them in half, and flat-side down slice them like you would an onion. Fry (any oil or butter) them with onion until slightly browned......Ummm, delicious! Unfortunately, we never have enough matzo balls left for frying. Try it, you'll like it.
I have tried several recipes, and this one by far is the best! It's getting a permanent spot in my recipe book! The ones I've made before were always too tough. These are perfectly fluffy and the perfect size! My family gobbled them up!
Made the firm matzo ball recipe cause I didn't have baking powder. They came out wonderful. My husband loved them so much I'm making them for the third time today in one week. Going to stuff them with chopped liver and with soup and salad becomes a meal. Thank you, next Passover I'm going to insist on making the matzo ball soup. By the way Ken, I live in Israel where during Passover they take everything that isn't kosher for Passover and put it away. Baking powder is left where you can buy it cause it's kosher for Passover, and our matzo meal does not come with this recipe. Try being a little less haughty, maybe.