14 Matzo Ball Recipes That Are Almost As Good As Your Mother's (2024)

FAQs

Are matzo balls healthy for you? ›

Add to that the benefits of vitamins A, C, and D in the broth, the anti-inflammatory properties of the soup vegetables, and a boost of energy from the carbohydrates in the matzo balls, and you've got a recipe for feeling better!

Rendered chicken fat, called schmaltz, is traditional, but you could substitute oil or butter (though butter conflicts with kosher dietary restrictions prohibiting combining meat with dairy). Fat gives matzo balls a smooth texture, a silky mouthfeel and also adds tenderness and flavor, especially schmaltz.

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience. Optional seltzer helps to aerate the matzo balls so that they're light and tender, while optional baking powder allows you to make insanely light and fluffy ones.

While each family has its own recipe, all matzo balls are made of three key components: matzo meal, fat, and eggs. Matzo meal simply refers to matzo crackers that are ground up into a fine meal. You can also find matzo ball mix in most supermarkets; it consists of matzo meal, spices, and preservatives.

Matzo represents the unleavened bread the Jews ate while fleeing Egypt. Nothing says Passover like a good bowl of matzo ball soup.

It gets a score of 3 on the standard weight watchers dietary point system, so don't be fooled by its feather-like weight. 2. Matzah is also very binding, which can often lead to constipation and discomfort.

If a recipe calls for schmaltz and you don't have any, you can substitute melted butter, ghee, or your choice of cooking oil. You may miss the full-flavored goodness of schmaltz, but you can easily substitute any cooking fat in its place.

The matzah balls likely won't reach fluffy-mediocrity until after 30 minutes, so give it at least 40 minutes before opening that lid.

Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.

Molly says it's incredibly important that your matzo balls cook at a simmer, because a roiling boil will be too harsh and could cause them to disintegrate. And if you've already gone through all this trouble, you definitely don't want that.

Should matzo balls float or sink? ›

Do matzo balls sink? There are two camps of people, those who like their matzo balls to float “floater” and those who prefer them to sink, “sinkers.” If you prefer dense matzo balls, they will sink in the soup and have a rich, toothsome quality, whereas floater will be airy, soft and fluffy.

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.

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 extra level of scrutiny — and the labor-intensive process required to make handcrafted matzah — is largely what accounts for its high price: anywhere from $20 to $60 for a single pound.

Matzo meal is ground matzo. It's slightly coarse, like the texture of breadcrumbs, and is essential to making matzo balls. Matzo ball mix is basically seasoned matzo meal. Matzo cake meal is finely ground matzo and has a similar consistency to flour.

Because plain matzah contains virtually nothing other than flour, it's preferable in some respects to breads that are laden with high fructose corn syrup and preservatives, or even those with oil and honey. In its simplicity, if eaten sparingly, matzah is probably one of the purest packaged foods available.

Matzo Ball (1 matzo ball) contains 6.2g total carbs, 6g net carbs, 1.7g fat, 1.8g protein, and 48 calories.

So, as you digest this fiber-less treat, it makes its way into the stomach and intestines, slowly creating hard, dry, slow stool. It's reasonable for that to lead to constipation and discomfort, especially if you're eating large quantities of matzo each day, Zolotnitsky explains.

Matzo ball soup is a traditional Jewish dish made from a savory chicken broth and light and fluffy dumplings made of matzo meal. It is often served during Passover but can be enjoyed all year round.