Easy Matzo Ball Soup Recipe Anyone Can Make (2024)

FAQs

How do you keep matzo balls from falling apart? ›

The matzo tends to disintegrate once it has been in too long. To keep them from water-logging, the matzo balls are simmered for 30–40 minutes and then removed from the broth and held in a warming oven, then set in the bowl just before serving.

Turns out, baking powder is key to creating the fluffiest, lightest “floater” matzo balls. Using carbonated water or seltzer in combination with whipped egg whites will help get you fluffy floaters. But baking powder makes the biggest difference.

After all, letting your dough rest in the fridge gives the matzo time to absorb the liquid in the recipe and bind together. Without this crucial step, your matzo balls will certainly fall apart before you even serve them.

You can freeze matzo balls either uncooked or cooked and they will retain their flavor and texture very well.

One thing is for sure though, every matzo ball floats right out of the pot, then sinks. Even the dense and chewy version sunk after soaking in broth overnight. All in all, there's no correct way to make a matzo ball. You can make them any way you like them!

Get schmaltzy: Schmaltz, or rendered chicken fat, is like gold. And you deserve nothing but the best. The flavor and texture that schmaltz gives a matzo ball is nothing that vegetable oil can really compare to, which is why if you can get it (or make it!), use the good stuff.

Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.

Note that they'll “look done” after about 10 minutes, however it really does take around 45 minutes to cook all the way to the center of the ball. If you cut one open and the center looks yellow and grainy, like the batter, it's not done yet. You can't overcook a matzo ball. It's not possible.

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience.

A: Is your mix still in the box. Expiration date on bottom of box. If less than 9 months on your shelf, should be ok.

How long can matzo balls stay in soup? ›

How long can matzo balls sit in the soup? While matzo balls can cook in the soup, they tend to cloud the chicken broth. Try not to let the matzo balls sit in the soup longer than an hour or they may begin to absorb too much of the soup and fall apart. If separated from the soup, cooked matzo balls last about 5 days.

The answer to why some matzah balls come out like rubber balls instead of fluffy clouds, is the addition of water to the batter. It doesn't matter if you add flat water or seltzer to the mix, just don't do it. When my sister was writing her kosher soup cookbook she had to include scratch recipes for matzah balls.

The manner of rolling the matzo ball mixture influences the consistency. I've found the matzo balls are denser when, after being rolled into balls, they are chilled again for a few minutes. Lastly, the matzo meal itself can make a difference. Be sure to use unsalted meal in the recipe below, not ``matzo ball mix.

The density is directly related to the egg/matzo meal ratio. Too much matzo meal makes a golf ball. So, what you should do is add matzo meal according to whatever recipe you use less 1 or 2 tablespoons; mix and then add matzo meal a little at a time until you just "feel" the mixture change to a slightly stiffer mix.

Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.

If you want dense sinkers, use water and omit the baking powder. For light matzo balls that still have some substance, use seltzer but omit the baking powder.

His answer was definitive: "When someone's matzo balls are super dense, it's typically because they have too many eggs, so it's too high in protein — so it binds a little too hard." So, if you're making matzo balls, pay attention to the ratios; a good recipe shouldn't lead you astray.