Learn to cook the lightest, fluffiest floater matzo balls ever! When it comes to the Jewish holiday of Passover, people tend to love one of two matzo ball textures – floaters or sinkers. My family’s personal preference is for delicate floaters, which are light, tender, and soak up soup broth like a sponge. In this post I’ll walk you through a few different techniques for making floater matzo balls that are light as air. I’ll also share my favorite way to make homemade matzo ball soup – the irresistible chicken soup that matzo balls are typically served with.
What is a matzo ball?
Matzo balls (sometimes spelled “matzah” or “matza”), are a traditional Jewish food that can be likened to a Kosher for Passover soup dumpling. In order to be considered kosher for passover, a recipe cannot contain any leavened grain. The leavened grains in this dumpling are replaced with matzo meal, then combined with eggs, water, fat, and any additional herbs or spices you may like.
Some home cooks prefer light and airy matzo balls, like my recipe below. Others enjoy a firmer, chewier texture, known as “sinkers” (because they sink in the pot). If you enjoy the latter, check out my sinker recipe. It produces a firm, pleasantly chewy texture with the same flavor profile as these floaters.
In my family, we prefer floaters. But how exactly do you make them?
How do you make light and fluffy matzo balls?
There are two ways to make light and airy floaters – use baking powder, or incorporate whipped egg whites with seltzer. Baking powder is the secret to really light floaters. However, some people don’t like to use baking powder during Passover. I’ve included instructions for both approaches in the recipe below – so if you don’t want to use baking powder, no problem.
But honestly, baking powder isn’t against Passover restrictions. Why? Read on!
Can you use baking powder in matzo balls?
For many years, I used Manischewitz mix to make my matzo balls. One day, I studied the ingredients, and noticed sodium bicarbonate and monocalcium phosphate. These are the active ingredients in baking powder.
So, I started doing a little research. 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.
How could baking powder could be kosher for Passover? Baking powder is mineral based, not grain based. Consequently, it does not fall under the banner of “chametz,” the group of foods that are banned for Passover. This issue has been discussed at length on kosher websites across the web. Joan Nathan wrote an article about it for the New York Times in April 2006. In her article, Rabbi Moshe Elefant of the Orthodox Union’s kosher division, says: “There is nothing wrong about a raised product at Passover per se.” The Orthodox Union is the oldest and most widely accepted certifier of kosher foods.
If the OU doesn’t have a problem with certifying baking powder for Passover, neither do I. Actually, there are several brands of kosher for Passover baking powder. Some people choose not to use baking powder they feel it doesn’t jibe with the spirit of the Passover holiday. After all, it is an artificial, non-grain-based form of leavening. Others have no problem using baking powder, as long as it has a kosher hechsher. No judgement here, every family is different.
Suffice it to say, the choice to use baking powder is a matter of tradition and preference. One thing is for sure, it definitely makes for lighter, fluffier matzo balls. However, if you’re in the camp of folks that doesn’t want to use it, I’ve provided alternate instructions below.
Can you freeze matzo balls?
Matzo balls actually freeze well and retain their flavor and texture. Simply cool them to room temperature after cooking. Line a sheet tray with wax paper or plastic wrap, place the matzo balls on a sheet tray, and place in the freezer for 2 hours or so (until they get firm). Transfer to a freezer safe bag or container once frozen. When ready to serve, add them directly to your soup and reheat – no need to defrost.
If you need a delicious chicken soup recipe to serve with your matzo balls, check out my matzo ball soup recipe. It’s truly the best… my family asks for it year-round, whether or not it’s a Jewish holiday! I hope it becomes a favorite in your family, too.
Recommended Products:
Floater Matzo Balls
Ingredients
- 1 cup matzo meal
- 1 teaspoon baking powder (optional for Passover – see notes below for details)
- 1/4 teaspoon sea salt, heaping
- 1/4 teaspoon garlic powder, heaping
- 1/4 teaspoon onion powder, heaping
- 1/4 teaspoon white pepper (optional)
- 4 large eggs
- 1/4 cup melted schmaltz, avocado oil, or safflower oil (use schmaltz for best flavor)
- 1/4 cup unflavored seltzer (only needed if not using the baking powder)
- 1 tablespoon minced fresh dill or parsley (optional)
- 5 quarts chicken stock (I highly recommend homemade chicken stock – none on hand? Check out the alternative method outlined below)
NOTES
Instructions
To Make Floater Matzo Balls With Baking Powder:
- In a medium mixing bowl, use a fork to stir together the matzo meal, baking powder, salt, garlic powder, onion powder, and white pepper.
- In another small mixing bowl, use another fork to mix together the eggs and schmaltz (or oil), stirring briskly to make sure they are well blended.
- Pour egg mixture into the dry ingredients, and add the minced dill or parsley. Mix all ingredients together with a fork until just combined. Do not over-mix.Put the bowl of matzo ball mixture into the refrigerator and let it rest for 30 minutes.
- Bring your 5 quarts of chicken stock (or saffron water stock outlined in Notes section) to a boil over medium heat.While your broth or water is warming, form the chilled matzo ball mixture into 1-inch balls (roughly walnut-sized). Don't overwork the mixture when you roll the balls.
- When your broth or water boils, reduce heat to a simmer and drop the matzo balls gently into the liquid.
- Cover the pot with a lid and let the balls cook for 30-50 minutes until fluffy and soft. Keep the pot covered– no peeking until at least 30 minutes have gone by! If you've followed instructions carefully, the balls should be floating on the surface of the water like billowy clouds of deliciousness. If they still seem dense or tight, they haven't cooked long enough. The should look soft and airy.
- Test for doneness by slicing a test matzo ball in half. It should look the same all the way through the center – tender, with no dark spot in the middle. If the middle is darker than the edges, it will need to simmer a little longer – it's not quite cooked yet. Don't be afraid to cook longer if it seems dense in the center, as it really won't be light and fluffy unless it is fully saturated with broth and cooked all the way to the center.
To Make Floater Matzo Balls Without Baking Powder:
- If you're not using baking powder, you may want to use avocado or safflower oil instead of schmaltz. Both of these oils will yield a fluffy result, though they are not as flavorful as schmaltz. Schmaltz tends to make the matzo balls a little heavier, but it's really flavorful.Separate the egg whites from the yolks, putting the whites in one of the medium mixing bowls and the yolks in the small mixing bowl. Use a fork to stir together the egg yolks and oil (or schmaltz), stirring briskly to make sure they are well blended. Gently stir in 1/4 cup of bubbly unflavored seltzer.
- In the second medium mixing bowl, use a fork to mix together the matzo meal, salt, garlic powder, onion powder, and white pepper.
- Pour egg yolk mixture into the dry ingredients, and add the minced dill or parsley. Mix with a fork until just combined. Do not over-mix.
- Whip the egg whites with an electric mixer to stiff peaks.
- Fold the whipped egg whites into the batter. Do not over-mix; you want the egg whites well integrated, but over-mixing will deflate them.Put the bowl of matzo ball mixture into the refrigerator and let it rest for 30 minutes.
- Bring your 5 quarts of chicken stock (or saffron water stock outlined in Notes section) to a boil over medium heat.While your broth or water is warming, form the chilled matzo ball mixture into 1-inch balls (roughly walnut-sized). Don't overwork the mixture when you roll the balls.
- When your broth or water boils, reduce heat to a simmer and drop the matzo balls gently into the liquid.
- Cover the pot with a lid and let the balls cook for 30-50 minutes until fluffy and soft. Keep the pot covered– no peeking until at least 30 minutes have gone by! If you've followed instructions carefully, the balls should be floating on the surface of the water like billowy clouds of deliciousness. If they seem dense, they need to cook longer. Note that after you open the lid the first time, the matzo balls may sink to the bottom of the pot. That doesn't mean you've failed to make floaters – it just happens when the lid comes off.
- Test for doneness by slicing a test matzo ball in half. It should look the same all the way through the center – tender, with no dark spot in the middle. If the middle is darker than the edges, it will need to simmer a little longer – it's not quite cooked yet. If you formed your balls any larger than the recommended size, you may need 10-15 minutes (or longer) than the suggested cooking time. Go by texture and doneness. It won't be light and fluffy unless it is fully saturated with broth and cooked all the way to the center.
- Serve two or three matzo balls per bowl with hot chicken soup ladled over them. If you don’t plan on serving the whole pot of soup at one sitting, make sure you remove the matzo balls from the broth and let them come to room temperature before storing them in a separate sealed container in the refrigerator. If left to sit in the broth, they'll become mushy.
How to Freeze Matzo Balls
- Once your matzo balls are fully cooked, line a baking sheet with wax paper or plastic wrap. Use a slotted spoon to remove the matzo balls from their cooking liquid and place them gently on the lined sheet. Let cool to room temperature.
- Place the matzo balls in the freezer and let them freeze until they are firm to the touch, around 2 hours or so. Once they are firm, you can place the matzo balls into a freezer bag (I use reusable silicone freezer bags).
- Label them with a label maker, if you want, so it will be easier to remember what you have on hand in future. They can be thawed and reheated directly in hot soup (or a pot of soup stock) just before serving.
- Additional Notes: You can cook matzo balls directly in your soup broth (which will give them excellent flavor), but it will soak up a lot of the yummy stock, leaving you with very little broth for serving.
Anna says
We cannot find anywhere near us to get matzah ball soup. I’ve been wanting to make it but always found it intimidating. After trying your amazing challah recipe I thought I check your matzah ball recipe out. It was so easy and turned out delicious! Thank you!
Dot says
Non Jewish here. Have eaten Matzo Ball soup all my life. Raised near large Jewish communities.
I have made this from a mix in the past but would love to try making them myself.
How much liquid is 3’4 quarts? Is that 3 to 4? Or a mysterious amount?
TY for your wonderful Recipes 🙂
Beth says
Yes, she means 3 -4 or 3 to 4. Just use your largest soup kettle and fill it 3/4 of the way. Make sure to cover it and dint peak or your marzih balls will dry out in the floating top and end up sinking.
Barbara Morgenstern says
Stepping outside the box – literally and figuratively!
Has anyone tried to use duck fat instead of schmaltz? I’m short on chicken fat this year and have a lot of duck fat in the freezer.
Tori Avey says
Barbara, in my opinion duck fat will be amazing! I say go for it!
margit Adam says
on this note, can you use goose fat? Have a small bowl left over and dont want to waste it.
Tori Avey says
Wow, yes! Absolutely! It will taste excellent 🙂
Debbie says
Mine seemed to fall apart. What did I do wrong? I used grape seed oil but other than that followed exact. Help! Thanks
Tori Avey says
Debbie, you cooked too long most likely. Try cutting down on the cook time.
Zina Abramovitz says
Your observations about the baking soda are spot on. The use of club soda used to make me laugh, because it’s a leavener, people. May as well use baking soda. G-d will just send you to that special part of Heaven where I and the rest of us who used to use Manischewitz matzoh ball mix will be after we die.
My recipe is 1/2 teaspoon of baking soda per 1/4 cup matzoh meal, one egg and one tablespoon oil, dash of onion powder and 1/4 tsp salt and pepper. I don’t bother to separate the eggs / whip whites. Do not to handle them, don’t let the mixture sit at all, don’t cook them for 30 minutes. I just quickly mix the dough, form them with two spoons, drop into simmering soup, and simmer gently for 5 minutes only. Longer cooking makes them tough. Mine are extremely fluffy and light, they puff up amazingly well. 1/4 cup meal with the baking soda makes 6-8 large matzoh balls.
Katie Kohn says
To Zina Abramovitz;
Are you sure you mean baking SODA and not baking POWDER?
Nina says
I have never used grape seed oil – I regularly use canola oil. Will that make a big difference? Should I by grape seed oil – what are some otter uses for it?
Tori Avey says
Nina, canola oil will work just fine. Grapeseed is easier to find with a Passover kosher certification, canola is considered kitniyot by some Ashkenazi Jews and they can’t eat it during the holiday. I do recommend grapeseed oil for many recipes, it has no cholesterol and a very high smoke point which makes it excellent for frying.
Nina says
Thanks. I will be making these after Passover. I will try the grape seed oil.
karen says
Great recipe! It has turned my family into matzo ball soup fans. I use grapeseed oil as mentioned and serve celery, celery greens and carrots with the broth. Great winter soup and easy to follow recipe.
Michael says
These matzo balls came out melt in your mouth yummy. Cooked them in homemade chicken stock then added carrots and parsley, it was a home run. Everyone said it was the best matzo ball soup they have ever had….ever. I have to agree. Thank you so much!
Tori Avey says
Home run… that’s what I like to hear!
Janice says
Tori!! You saved the day! I found this recipe at midnight, the day before Passover, after I had just thrown out an entire batch of “duds”. This is the only recipe I will be using in the future. The grape seed oil was light and the spices were great!
Thank you so much!
Janice
Tori Avey says
Yay Janice! This makes me soooo happy.
heidi says
HI I added 2 T of cold water to the egg mixture as there as no liguid in this recipe…. Can you tell me if I was supposed to do that or is it better with just the eggs and old mixed with the dry ingredients.
Tori Avey says
It doesn’t need liquid, the oil and the eggs are sufficient. I’m not sure if the water will harm the outcome, I’ve never added water to the mix.
Iresha says
Hi,
Was just wondering if I reheat the balls in broth, should I par-cook them or allow them to cook for the full time and then just briefly add them to the soup before serving.
Thanks 🙂
Tori Avey says
Iresha, are you making the matzo balls ahead and freezing them? And you’re wondering the best way to reheat from frozen? Or will you be refrigerating them? In either case I think I would reheat in the broth. Just know that if you’re reheating them from frozen, they may lose a little bit around the edges… nothing major but they won’t be as perfectly intact as they would be fresh-cooked. I don’t think I would par-cook them, because the faster they heat up the better they’ll stay intact, and if they’re only par-cooked they’ll need to stay in the hot broth longer. Hope that makes sense.
Iresha says
I’ll be making them earlier in the day and then reheating them for the dinner. Thanks for the super fast reply and the info makes perfect sense. Thanks so much 🙂
Nina says
As I said in my last post, there are only two of us. How long can I store the leftover balls in a covered plastic container?
Tori Avey says
I don’t recommend halving this recipe, I haven’t tested a smaller batch and the proportions may not work in smaller quantities. You may freeze the leftover matzo balls by draining them, placing them on a cookie sheet and freezing them, then dropping the frozen matzo balls into a sealed bag or container. I agree with not handling them too much, however I’ve found that simply putting water on your fingers will keep them from sticking and make rolling easier.
Nina says
Thanks Tori – I like to make large batches of soup and freeze them with my FoodSaver, it is great to know that I can freeze the matzo balls too – although not in the FoodSaver or any other vacuum sealer … they will squish them.
Do you have any idea how long I can freeze them?
Tori Avey says
I wouldn’t keep them longer than 3 months for best flavor.
Nina says
Thanks… no way will the last that long… they will be eaten long before then 🙂
bracha says
hi, nina. just a comment about freezing matza balls with a vacuum sealer. if you first freeze them solid on a cookie sheet, you can then put them in a foodsaver bag and vacuum without injury. altho, it sounds like they wouldnt last long enough in your freezer to need vacuum sealing! i have used this trick many times on soft foods. also, raw meat. if i freeze it first, i dont get juices drawn into the foodsaver machine. all the best
Nina says
Since there are only two of us, for my first try, can I half the recipe? Since it’s hard to divide eggs, I will do my best, but what if there is a little more or a little less eggs?
Also I was told not to handle the mixture too much when making the balls and to put a bit of oil on my hands to making rolling easier … how do you feel about this?
Chris Mitchell says
I divided the amounts by three (I just wanted six balls between two of us), and it worked perfectly.
Marcia says
Help!! If anyone has a quick answer for me, I would be most appreciative! I have started making this recipe, was about to open the bottle of grape seed oil, and the top will not come off. I cannot get to the market at this point, and I am wondering if I can use canola oil instead of the grape seed oil. I am hoping that I can get an answer so that I can proceed with this recipe!! Thanks!
Tori Avey says
Yes, canola oil will work just fine. If you were making it for Passover, and you were worried about keeping kosher and avoiding kitniyot, then I would tell you to use another oil. But it’s not Passover yet 🙂 enjoy!
shira kestenbaum says
Thanks Tori – these are perfect! A few years ago i gave up making my own and just used the boxed mix (Osem). But you convinced me to give these a try and – wow! Perfectly fluffy and so easy to make
Tori Avey says
Great Shira! I too started with box mix, but you really don’t need it to make beautiful floaters. 🙂 Glad you enjoyed them!
Vered Jacobs says
You are definitely the mazha balls queen !!
I’ve made them last night …. Ohhhhhhh they were so delicious light and fluffy !!!!!!
Thank u
Tori Avey says
Great Vered!
Nicki says
I have a note to myself from last Pesah to try baking powder. I’m so glad I came across this recipe because they were perfect! I made the balls too big (~30 g…next time 20 g) and since I didn’t have garlic or onion powder, I upped the salt to a 1/2 tsp. I think, as you wrote several times, aside from the baking powder, cooking them thoroughly is key.
Thank you and Moadim leSimha.
Tori Avey says
So glad you liked them Nicki! 🙂
angela says
Hi there:
Just a question about how much salt to put in the water whilst cooking the matzo balls. I know it should be “heavily salted” but my balls were too salty. Any rules for X amount per quart of water?
thanks for a wonderful post. My balls were very fluffy just salty.
Blessings and Happy Passover.
Tori Avey says
Hi Angela– the amount of salt is really a matter of personal taste. I generally use 1 – 1 1/2 tablespoons for 4 quarts of water, but that might be too salty for some and not salty enough for others. If you taste the water before you cook the balls, it should taste mildly salty. Best to always use the same amount of water, and adjust the salt level until you find what works for you and your family. Happy Passover!
Kim Fogel says
After loving your hamantaschen and folding tips I thought I’d come back! Do you know what brands make klp baking powder? Thanks
Tori Avey says
Hi Kim, there are actually a few different brands. The first one that comes to mind is Gefen, but I know there are others. Best to take a trip to your local kosher market to see if they stock them– mine carries around 4-5 brands each year.
Irene says
Just finished eating this for supper and this is, by far, the best recipe Ive tried! I have always made , not only sinkers, but lead sinkers. Yuk
Turns out, I’m a “floater” person now = D thank you for sharing!
Tori Avey says
Great Irene! So happy to hear that. 🙂
kala says
will try the baking powder tip, one thing that happens sometimes which is annoying is that the balls fall apart even after I refrigerate them ahead of time and have it on a low boil. Don’t understand at all, I have tried adding more meal and less soup broth or water but it still has happened. Any tips to prevent the falling apart.
Tori Avey says
Hi Kala, if they are falling apart you are either boiling them too strongly or cooking them too long. It sounds like you’re keeping them on a low simmer, so I suspect you’re overcooking them. Try reducing the cooking time, begin checking on them 5-10 minutes earlier than you normally do… cut through one of the bigger balls to ensure it is cooked through before removing from heat, and once they are cooked don’t let them sit in the hot liquid, as they will continue cooking… remove with a slotted spoon till ready to serve with soup.