Matzo Balls
Light, fluffy, and tender matzo balls that float effortlessly in a savory homemade chicken soup.
Ingredients
- •4 large eggs
- •1/4 cup schmaltz (rendered chicken fat) or vegetable oil
- •2 tablespoons sparkling water or chicken broth
- •1 cup matzo meal
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons finely chopped fresh dill or parsley (optional)
- •8 cups chicken stock or broth for boiling
Instructions
- 1
In a medium bowl, whisk together the eggs, schmaltz or vegetable oil, and sparkling water until smooth.
- 2
Add the matzo meal, kosher salt, black pepper, and fresh herbs, stirring with a fork until just combined without over-mixing.
- 3
Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for at least 30 minutes to hydrate the meal.
- 4
Bring a large pot of salted chicken stock or water to a rolling boil.
- 5
Wet your hands with cold water to prevent sticking, then gently roll the chilled mixture into walnut-sized balls, about 1 inch in diameter, without packing them too tightly.
- 6
Drop the matzo balls carefully into the boiling broth, reduce the heat to low, cover the pot tightly with a lid, and simmer for 25 to 30 minutes without lifting the lid.
- 7
Remove from heat and serve warm in bowls of hot chicken soup.
💡 Chef tips
- Use sparkling water or club soda instead of tap water; the carbonation creates tiny air pockets that make the matzo balls exceptionally light and fluffy.
- Do not remove the pot lid while they are simmering, as the trapped steam is essential for cooking them evenly all the way through.
- You can make the matzo balls ahead of time and store them directly in simmering soup or a separate container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished matzo balls should be plump, incredibly light and tender, golden-yellow from the eggs, and deeply savory from absorbing the rich broth.