Matzo Ball Soup
Nothing says comfort like a bowl of matzo ball soup. The key to light, fluffy matzo balls is chilling the batter and not overworking it. Serve in a clear, well-seasoned chicken broth with a little dill.
Ingredients
- ●4 large eggs
- ●1/4 cup schmaltz (rendered chicken fat) or neutral oil
- ●1/4 cup chicken broth or water
- ●1 cup matzo meal
- ●1 tsp salt, plus more for the pot
- ●2 quarts good chicken broth
- ●Fresh dill and sliced carrots, to serve
Instructions
- 1Whisk the eggs, schmaltz, and 1/4 cup broth together until smooth.
- 2Stir in the matzo meal and salt until just combined. Do not overmix.
- 3Cover and refrigerate at least 30 minutes so the batter firms up.
- 4Bring a large pot of salted water to a gentle boil.
- 5With wet hands, roll the batter into balls about 1 inch across (they double in size).
- 6Drop them in, cover, reduce to a simmer, and cook 30 to 40 minutes without lifting the lid.
- 7Meanwhile, heat the chicken broth with sliced carrots until tender.
- 8Serve the matzo balls in the hot broth, topped with fresh dill.
Keep the lid on the whole time the matzo balls simmer; the trapped steam is what makes them fluffy.
More Tips
- ●Do not overmix. Stir in the matzo meal until just combined, then chill the batter so the matzo meal can soak up the liquid.
- ●Wet your hands with cold water between balls and roll gently. Packed, squeezed balls cook up dense.
- ●Use schmaltz if you can. It gives the most flavor, and many cooks find it makes lighter matzo balls than oil.
- ●Cook the matzo balls in a big pot of salted water, not in the soup, so they have room to swell and the broth stays clear.
- ●Store the matzo balls and the broth separately, and freeze them separately too.
Floaters, Sinkers and a Little History
Matzo balls, kneidlach in Yiddish, are dumplings made from matzo meal, eggs and fat, and they are the best-known dish of the Passover table. Nobody knows exactly where they started. They are thought to have joined the soup pot as dumplings spread through Eastern European cooking.
Then there is the great divide. Floaters are light and fluffy, sinkers are dense and firm, and every family is sure theirs is right. This recipe makes floaters. Many delis also add egg noodles, like the bowl in the photo. For the rules behind the seder menu, see what you can eat on Passover, and for the holiday itself, our Passover guide.
Common Questions
What makes matzo balls float or sink?
Light, airy matzo balls float and dense ones sink, and both have fans. For floaters, mix the batter just until combined, chill it, roll the balls gently without packing them, and keep the lid on while they simmer. Overmixing or squeezing the balls tight gives you sinkers.
Should you add seltzer to matzo balls?
Many cooks swear by it. Swap the 1/4 cup of broth or water in the batter for plain seltzer for a slightly lighter ball. A little baking powder, about 1/4 teaspoon per batch, also helps, but too much makes them fall apart. On Passover, use baking powder certified for the holiday.
How long do matzo balls take to cook?
About 30 to 40 minutes at a gentle simmer with the lid on, for balls rolled about 1 inch across. They roughly double in size. Cut one open to check that it is cooked through to the center.
Can you make matzo ball soup ahead of time?
Yes. Cook the matzo balls a day ahead, cool them and refrigerate them covered, apart from the broth. To serve, bring the broth to a simmer and slide the matzo balls in until they are hot all the way through.
Can you freeze matzo balls?
Yes. Freeze cooked matzo balls on a parchment-lined baking sheet, then move them to freezer bags. Freeze the broth separately, never with the matzo balls in it. To serve, drop the frozen matzo balls straight into simmering broth until heated through.