Matzo Ball Soup Recipe on Food52 (2024)

FAQs

Why are my matzo balls not fluffy? ›

Turns out, baking powder is key to creating the fluffiest, lightest “floater” matzo balls. Using carbonated water or seltzer in combination with whipped egg whites will help get you fluffy floaters. But baking powder makes the biggest difference.

The matzo tends to disintegrate once it has been in too long. To keep them from water-logging, the matzo balls are simmered for 30–40 minutes and then removed from the broth and held in a warming oven, then set in the bowl just before serving.

To make matzo balls, you also need fat. Rendered chicken fat, called schmaltz, is traditional, but you could substitute oil or butter (though butter conflicts with kosher dietary restrictions prohibiting combining meat with dairy).

The heat of the soup, the carbohydrates in the matzo balls, the extra liquid for hydration, and the chemical properties of the broth all combine to help the body power through a cold.

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience. Optional seltzer helps to aerate the matzo balls so that they're light and tender, while optional baking powder allows you to make insanely light and fluffy ones.

His answer was definitive: "When someone's matzo balls are super dense, it's typically because they have too many eggs, so it's too high in protein — so it binds a little too hard." So, if you're making matzo balls, pay attention to the ratios; a good recipe shouldn't lead you astray.

There are two camps of people, those who like their matzo balls to float “floater” and those who prefer them to sink, “sinkers.” If you prefer dense matzo balls, they will sink in the soup and have a rich, toothsome quality, whereas floater will be airy, soft and fluffy.

Molly says it's incredibly important that your matzo balls cook at a simmer, because a roiling boil will be too harsh and could cause them to disintegrate. And if you've already gone through all this trouble, you definitely don't want that.

Schmaltz is often sold in small tubs at kosher butchers and at some well-stocked grocery stores.

If a recipe calls for schmaltz and you don't have any, you can substitute melted butter, ghee, or your choice of cooking oil. You may miss the full-flavored goodness of schmaltz, but you can easily substitute any cooking fat in its place.

Can I use olive oil instead of schmaltz? ›

Some people may need a substitute for schmaltz if they are looking for a healthier alternative or if they follow a vegetarian or vegan diet. What are some common substitutes for schmaltz? Some common substitutes for schmaltz include vegetable oil, olive oil, coconut oil, and margarine.

Storage, Freezing, and Reheating

Place them both in air-tight containers in the refrigerator for up to 5 days. Freezing – If you are going to save the soup for longer than 5 days I recommend freezing the soup and matzo balls separately.

Constipation. Matza is known as a binding food, which is effective in counteracting the symptoms of diarrhea. But eating too much can cause the opposite reaction. Because matza contains no dietary fiber, constipation is often a complaint when consuming it daily.

Matzo ball soup is a traditional Jewish dish made from a savory chicken broth and light and fluffy dumplings made of matzo meal. It is often served during Passover but can be enjoyed all year round. Matzo ball soup is not only comforting and delicious, but it is also easy to prepare.

The density is directly related to the egg/matzo meal ratio. Too much matzo meal makes a golf ball. So, what you should do is add matzo meal according to whatever recipe you use less 1 or 2 tablespoons; mix and then add matzo meal a little at a time until you just "feel" the mixture change to a slightly stiffer mix.

Note that they'll “look done” after about 10 minutes, however it really does take around 45 minutes to cook all the way to the center of the ball. If you cut one open and the center looks yellow and grainy, like the batter, it's not done yet. You can't overcook a matzo ball.

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn't boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes.