Matzo Balls
These light, fluffy, and savory Jewish dumplings are the ultimate comforting addition to a steaming bowl of chicken soup.
Ingredients
- •4 large eggs
- •1/4 cup neutral oil or melted schmaltz (chicken fat)
- •1 cup matzo meal
- •1 tablespoon sparkling water or chicken broth
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •8 cups chicken stock or water for boiling
Instructions
- 1
In a medium bowl, whisk together the eggs, oil or schmaltz, sparkling water, salt, and pepper until well combined.
- 2
Add the matzo meal and stir with a fork until a uniform mixture forms without any dry spots.
- 3
Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for at least 30 minutes, which hydrates the meal and firms up the mixture.
- 4
Bring a large pot of salted water or chicken stock to a rolling boil over medium-high heat.
- 5
Wet your hands slightly with cold water to prevent sticking, then scoop out tablespoon-sized portions of the chilled mixture and gently roll them into smooth, golf-ball-sized spheres without packing them tightly.
- 6
Drop the formed balls carefully into the boiling liquid one by one.
- 7
Cover the pot tightly with a lid, reduce the heat to low so the liquid maintains a gentle simmer, and cook undisturbed for 25 to 30 minutes until they expand and float.
- 8
Remove the pot from the heat and use a slotted spoon to transfer the matzo balls directly into warm soup bowls before serving.
💡 Chef tips
- For extra fluffy matzo balls, do not overmix the batter and roll them very loosely with wet hands.
- You can cook the matzo balls in plain salted water and add them to your soup later to keep the soup clear and prevent them from absorbing too much liquid.
- Store cooked matzo balls submerged in chicken soup in the refrigerator for up to 3 days.
✅ How it should turn out
The finished matzo balls should be plump, golden-tinged, incredibly tender and pillowy in the center, and savory to the bite.