Perfect Kosher Matzo Balls

5.00 (46)
⏱ 50 mins 🍽 18-24 Matzo Balls 🏷 Clear Soup

This recipe provides a clear, fuss-free approach to preparing classic matzo balls. It accommodates both soft and firm preferences, with optional seasonings for extra flavour. The method involves a simple batter that is chilled before being poached in simmering water. The result is light, tender dumplings ideal for serving in clear soup or alongside a main course. The entire process takes around 50 minutes from start to finish.

Perfect Kosher Matzo Balls

Ingredients

  • 1 cup matzo meal
  • 4 large eggs
  • 1 teaspoon kosher salt
  • 4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
  • 2 teaspoons baking powder
  • 4 tablespoons water or 4 tablespoons broth
  • baking powder (delete for firm matzo balls)
  • 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)

Method

  1. Adhere to these directions closely.
  2. Combine all the dry components in a mixing bowl.
  3. Crack each egg separately into a glass to check for spots, then transfer them to another bowl.
  4. Gently stir the oil or schmaltz (and water or broth for a firm texture) into the eggs using a fork, just until the yolks are broken and combined.
  5. Transfer the wet ingredients into the bowl of dry ingredients and mix lightly with the fork.
  6. Avoid mixing the batter too much.
  7. Handle it as you would muffin batter, as overmixing leads to a tough result.
  8. Refrigerate the mixture for 1 hour.
  9. Heat a large pot of water until it reaches a vigorous boil.
  10. Once chilled, gently form teaspoonfuls of batter into 1-2" balls and carefully drop them into the boiling water.
  11. After all balls are added, let them boil until they rise to the surface, then reduce the heat to maintain a steady simmer for 40 minutes until done.
  12. Refrain from stirring the pot at any stage.
  13. Use a slotted spoon to lift the matzo balls from the water. Serve them in soup, with a stew, as a side with gravy, or freeze them on a tray for future meals.

Nutrition (per serving)

Sodium186400 mg

Recipe details

CategoryClear Soup
AuthorFeral Grandpa