Matzo Balls


Should Matzo Balls sink or float? 

I had a cousin who made the kind of matzo balls that sank. In fact, I would have bet that they also bounced. But her family loved them and it’s true, when it comes to matzo balls you either like the firm, rubbery cannonball type that sits at the bottom of the soup bowl or the soft, spongy, light-as-a-feather kind that floats on top.

Here’s the recipe we use. These make medium, slightly-firm, soup soaked delicious matzo balls. Perfect for Passover, which is only 11 days away! If you like matzo balls fluffier, cut down dough refrigeration time.

Matzo Balls

  • 1 cup matzo meal
  • 1 teaspoon salt
  • freshly ground black or white pepper to taste
  • 1 tablespoon finely chopped fresh parsley or dill, or both, optional
  • 4 whole large eggs, slightly beaten
  • 1/4 cup melted goose fat, chicken fat, margarine or vegetable oil
  • 1/4 cup chicken soup, water or seltzer

In a bowl. combine the matzo meal, salt, pepper and parsley or dill (or both). In another bowl, beat the eggs and melted fat together. Add the egg mixture to the matzo mixture and blend thoroughly. Stir in the liquid. Cover the ingredients and refrigerate for 45 minutes. Bring a large pot of lightly salted water to a boil. With wet cold hands shape the matzo mixture into balls 1/2-inch to 1-inch balls (you may have to re-wet hands occasionally). Add the matzo balls one by one to the boiling water. Lower the heat so that the water is at a simmer. Cover the pan and cook for at least 50 minutes (do not lift the cover) or until they are tender. Remove the matzo balls from the water. Place into the soup to soak up more flavor.

Makes up to 20