Classic Light and Fluffy Matzo Balls
These airy, traditional matzo balls are the perfect comforting addition to a rich bowl of chicken soup.
Ingredients
- •2 large eggs
- •2 tablespoons schmaltz (rendered chicken fat) or neutral vegetable oil
- •1/2 cup matzo meal
- •2 tablespoons seltzer water or chicken broth
- •1/2 teaspoon kosher salt
- •1/8 teaspoon ground black pepper
- •1 tablespoon finely chopped fresh parsley (optional)
Instructions
- 1
In a medium mixing bowl, whisk the eggs, schmaltz or oil, salt, pepper, and parsley until well combined.
- 2
Gently stir in the matzo meal until the mixture is uniform, then fold in the seltzer water or broth.
- 3
Cover the bowl and refrigerate the mixture for at least 30 minutes; this step is crucial for the matzo meal to hydrate properly.
- 4
Bring a large pot of salted water or chicken broth to a rolling boil.
- 5
Wet your hands with cold water to prevent sticking, then gently form the mixture into balls about 1 inch in diameter.
- 6
Drop the balls into the boiling liquid, cover the pot tightly with a lid, and reduce the heat to a gentle simmer.
- 7
Cook undisturbed for 30 minutes; do not lift the lid during this time as the steam is necessary for them to puff up.
💡 Chef tips
- Use seltzer water instead of broth for an extra light, airy texture due to the carbonation.
- Do not overwork the mixture when forming the balls; handle them gently to ensure they remain fluffy rather than dense.
- You can prepare the mixture a day in advance and keep it in the refrigerator until you are ready to boil them.
✅ How it should turn out
The finished matzo balls should be light, slightly springy to the touch, and have a delicate, savory flavor that absorbs the essence of the soup.