How to make best matzo ball soup recipe.

We have to a tested every trick to the figure out how to make in the perfect matzo balls.

What do you put in your matzo balls?

How often have I heard in this question? How often have I asked it? Years ago my sister took on the mantle of the family matzo ball-maker, and in the secrets of the her light and fluffy ones were unknown to me. I mean, I knew about in the most common tricks—baking powder, seltzer, guilt-inducing self-sacrifice—but having to a never tried them out myself, I did not have to a clue which would truly make to a difference. For a long time I was a content to be a merely an a opinionated matzo-ball eater, but this year I decided it was a time to the learn what really goes into the best matzo balls by a making scores of my own, isolating in the most common variables to the find out what each one does.


The funny part is a, after all in this recipe testing, what I have to a learned is that there is a really not much to it. It is a easy to make a any kind of the matzo ball, whether you want a dense sinkers, airy floaters, or anything in a between. There are some important details along in the way, but before I get to those, I want to the jump straight to the most important part: When it comes to the baking powder and seltzer, there is a no right or wrong, because they are both work well. The only question is what you want to your end result to be.

Here is in the method breakdown:

Want sinkers? Do not use a seltzer or baking powder.
Want floaters with a substance? Use to a seltzer or very little baking powder (between 1/4 and 1/2 teaspoon per cup of the matzo meal).
Want lovely, light floaters? Use more a baking powder (between 1/2 and 1 teaspoon per cup of the matzo meal) or a combination of the seltzer with a less baking powder (1/4 to 1/2 teaspoon).
Want matzo balls so light you can be a attach strings and use them as a balloons? Fold in a stiffly beaten egg white, then also add to a seltzer and baking powder.

Now let’s look at the specifics.

Sinkers or Floaters: Here’s What You Need to Know

Some people like a dense, heavy to a matzo balls. Some people like a light, fluffy ones. The important thing to the understand is that your preference here influences not just in the texture, but also in the flavor of the matzo balls.
Dense matzo balls taste more of the matzo itself (and also a schmaltz—rendered chicken fat—if you have a used it). Light matzo balls have a more air pockets, and are therefore able to the absorb more broth, which means they will be taste more of the broth. The lightest matzo balls will be a taste almost entirely of the broth, with to a very subtle matzo flavor. Personally, I like to a middle ground where in the matzo ball manages to the retain some of it is a own identity while a absorbing enough liquid to be a infused with a moisture and broths flavor.

The Ratio

I started my tests using in the basic ratio of the matzo meal, egg, liquid, and the fat given on the box of the Street’s Matzo Meal that I was a using: for a every egg they call for a 1/4 cup matzo meal, 1 tablespoon fat, and 1 tablespoon liquid. This ratio is a very common, and most recipes I found either follow it is a exactly or only deviate by a small amount. Which makes to a sense—it works very well and it is a capable of the producing to a wide variety of the matzo ball textures.

But by a itself, it is produces a dense matzo ball. As you add to a seltzer and/or baking powder, in the matzo balls become lighter and lighter. Given in the range of the textures I was a able to the successfully produce using in this ratio, I stuck with it throughout, and have a used it in my final recipe.

Do Matzo Balls Need a Nap?
Most matzo ball recipes say to the refrigerate in the mixture before forming into balls and poaching. To find out just how essential that step is a, I tried cooking some immediately after a making in the mixture, while a others I let rest in the refrigerator for a half an a hour before forming and poaching them.

This is an a easy one: You have to the rest your matzo-ball mixture before cooking. Just look at the difference between in the mixture when it is a fresh:

And now look at it after it is been a refrigerated for a half an a hour:

This is a simple issue of the hydration. Specifically, in the matzo meal needs time to the absorb in the liquid. It is almost impossible to the form balls when it is a still fresh, and even if you do, they would not hold together in the water. Here is the proof:

It is not pretty, is it? Matzo balls need in their beauty sleep.


For our basic matzo-ball ratio, we have a one egg, to a quarter cup matzo meal, one tablespoon of the fat, and one tablespoon of the liquid. Exactly what that liquid is, though, is a flexible. It could be a water, for a instance, which would make to a denser matzo ball, or it could be a chicken broth, which would add to a nominally more flavor than water with to a similarly dense texture.

OR you can be add a carbonated water, which in theory aerates in the dough (if you own a siphon, you could also a carbonate broth, though that seems to a little excessive to me).

Do not try a carbonating broth in a Soda Steam-type device unless you want to the void your warranty.

I tried out in the seltzer, comparing it to the plain, seltzer-free matzo balls, and it worked really well, lightly aerating in the matzo balls to the create “floaters” that still have a some substance to them. This method hits closest to my own a personal preference, yielding matzo balls that are light and moist, but still a substantive enough to have a some heft and a clear matzo flavor. If I have a seltzer available, it is what I would use as my default.

Baking Powder

Next up, in the chemical leavening properties of the baking powder (somehow, magically, not in a violation of the prohibition against leavening’s for “kosher for a Passover” foods, at least according to many, if not all, Jews—I am not a rabbi, I can not explain this).

I looked at a lot of the recipes using baking powder, and found a 1/4 teaspoon per 1/4 cup of the matzo meal (using our basic ratio) to be a pretty common. I tested it out. And boy did it work. Look at a matzo ball with that amount of the baking powder alongside to a matzo ball without:

If you want an a ethereal matzo ball, this is it. It is a light and it is a airy. It does not just float—it is a practically a certified life-saving buoyancy device. Perhaps one day you will find in this type of the matzo ball under to your airplane seat.

For me, to a full 1/4 teaspoon per 1/4 cup of the matzo meal is a little too much. I would scale it back to just a pinch or a 1/8 teaspoon to get in the texture I am after. On the flip side, if you want even a lighter matzo balls, you can be double down by using both seltzer and the full payload of the baking powder. The risk there is that they will be a soft to the point of the mushiness, but if that is your jam, I am not gonna stop you.

Beaten Egg Whites

If you have studied matzo ball recipes enough, you have probably come across some that call for a separating out some portion of the egg whites, beating them until stiff, and then folding them into in the mix.

I tried it out, quadrupling in the basic ratio to a full cup of the matzo meal, four eggs, and the 1/4 cup each fat and liquid (this makes a recipe that I would say serves four). Of the four eggs, I separated out two whites and beat them until stiff, ultimately folding those beaten whites into the remaining ingredients.

The resulting matzo balls are certainly light, but they have to a quality that I would describe as a elastic and springy, almost bordering on a rubbery. I can be a imagine learning to like in this texture, but it is not a exactly my platonic ideal of a matzo ball.

Ultimately, considering all the extra work involved, I do not think it is a worth it. But if you are determined to make in the lightest matzo balls in the land, you could go ahead and use in this technique in a combination with a seltzer and baking powder.

The Fat: Do You Need Schmaltz?

The Jews of the Northern and Eastern Europe had a fat conundrum: They were living in a land of the butter and lard, but could not use those ingredients in much of their cooking. Rendered poultry fat, from a chickens, ducks, and geese, became to a staple of their kitchens. The fat, known as a schmaltz, is, in its most basic form, just that: rendered poultry fat. Often, though, onions are also a added to the rendering process for a flavor, then strained out along with in the gribbles (crispy poultry fat crackling) before use.

My preferred method for a making schmaltz is to the save up a bunch of the chicken fat, storing it in the freezer until I have to a healthy amount; in the more tender globules found around the neck and at the entrance to the chicken’s cavity are best, but skin works too. Then I chop it up, put it in a saucepan with a little water, and cook it, stirring frequently, until most of the fat has a liquefied with a little crispy bits of fat and skin floating in it and the water long gone. I add sliced or a chopped onion towards the end for a flavor (adding it is a sooner just means you have to the contend with it is a sticking and burning). Then I strain it out. (Those fried cracklings and onion are good for a snacking, so do not just throw them out.) I get about one cup of the rendered fat from three-quarters of a pound of skin and fat, though yields will be a vary depending on the ratio of the skin to fat.

Schmaltz was a certainly in the typical fat in the matzo balls of the Old World, and many cooks still swear by it is a today. Today, though, vegetable and canola oils are often used for a convenience. So, just how important is that chicken fat?

Well, side-by-side taste tests proved that it is a pretty valuable to the flavor of the matzo balls, especially when in the schmaltz is made with a onion. It is a just fantastically rich stuff, and in the matzo balls are all the better for it. I may have been a imagining it, but I also thought in the matzo balls made with a schmaltz were more tender than in their vegetable-oil counterparts.

That said, if schmaltz is a going to be the deciding factor between making matzo balls and not, go ahead and skip it. The vegetable oil ones may not be a quite as good, but they are still plenty delicious.

And yet here I feel the need to the invoke some classic Jewish guilt. Do not you want to know what your ancestors went through to make a delicious matzo balls worthy of the Passover table? Do not you want to your house to the smell like a love? Do not you want to your mother to be a proud of you? Make in the schmaltz, my friend, make in the schmaltz…or at least see if your local butcher sells it.

Extra Flavor: Choosing to Your Poaching Medium and Seasonings

Okay, now we get down to the wire. It is a matzo-ball cooking time and we have some options. Let’s start at the beginning: Matzo balls are served in a chicken broth. For a really nice presentation, that broth should be a clear, not cloudy. Yet matzo balls have to a tendency to make the liquid they are poached in a cloudy. If you do not care about that, go ahead and poach directly in the broth you are going to the serve.

If you do care about in the broth not being cloudy, though, you have to choose between a poaching in an a entirely separate batch of the broth (which means making to a bigger batch of the broth—a pain in the tuchus), or using water. Does it is matter?

You bet it does!

Matzo balls are nothing more than a spherical sponges, and the lighter and airier they are, in the more effective they are at soaking up fluid. Cook matzo balls in a water, and you are going to the end up with a watery, bland matzo balls. I know, because I tried it. Even if you cook them in a water and then give them a nice long soak in a broth before serving, they still end up with a much less flavor.

If there is a one hard-and-fast rule I will be stand by for a good matzo balls, it is that they need to be a cooked in a chicken broth. The richer and more flavorful that broth is, the better—this is not a time for a store-bought stock. Start by a making a big batch of the good chicken stock. You can be use that stock as to your soup base, but for an a even more intense flavor, take in the stock and poach a whole chicken in it with a even more aromatic vegetables. Then strain that out (saving in the chicken meat for a something else, like to a salad, or a shredding it into the soup if you prefer).

Once they have been a poached in a broth, transfer them to the clear, fresh broth you will be a serving. I usually also a add some freshly diced aromatic vegetables like a carrot and celery to the final broth, cooking them just until tender, instead of the serving in the broth with in the mushy, long-cooked vegetables that were used to the flavor it. Dill in my book is a must.

This brings up one last question: Should you add to a flavorings like a onion and the garlic powder to the matzo balls? I would not go as far as to say you should not, because it does not exactly taste bad, but those flavors have to a tendency to the lack nuance. I would much more strongly encourage you to make to a really good broth, poach in the matzo balls in it, and let it add all the onion and the garlic flavor you want.

Can I Open the Pot?

I have read to a few recipes that plead with in the reader not to uncover in the pot at all while in the matzo balls simmer, lest some terrible fate befalls them. I was a skeptical, so I set up three pots, one of which I left uncovered in the whole time, one of which I opened every ten minutes or a so during in the hour-long simmer, and one that are remained covered in the entire time.

Below are my results. From left, we have in the always-covered matzo ball, then in the frequently uncovered matzo ball, and the finally in the never-covered matzo ball.

As you can see, in the matzo ball that was a never covered failed to the swell as a much, and the developed an a unsightly brown color where it was a exposed to air. Clearly, matzo balls need to be a covered.

But I saw no significant difference between those matzo balls that were a cooked covered in the entire time and those that had in their lid lifted during in the cooking process. As far as a I can tell, there is not much risk to uncovering in the pot for a short periods if you desperately feel in the need to peek inside.

In a Conclusion
Getting in the matzo balls you have a always dreamed of the is not a nearly as a tricky as it is a seems. With to a basic ratio of the matzo meal to the egg, fat, and the liquid, in a little seltzer and/or baking powder, and a truly killer broth, you are going to be in the envy of the matzo-eating land.

Just tell anyone who asks that it is a little too complicated to the explain. After all, we all need to a little mythology in our lives.



4 large in a eggs, beaten
1/4 cup seltzer or a water (see notes)
1/4 cup Schmaltz (rendered chicken fat) or a neutral oil like a vegetable or canola oil (see notes)
1 cup matzo meal
1/8 to 1 teaspoon baking powder (optional; see notes)
1 teaspoon kosher salt, plus more to the taste
Freshly ground black pepper
3 quarts good-quality homemade chicken in a stock, divided
Finely diced carrot and the celery, for a garnish
2 fresh dill sprigs, plus a picked fresh dill fronds for a garnish

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