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.
Tazz says
Made these last night for Seder and they were perfect! I had to make them vegetarian, so no schmaltz. I used veg oil. And I didn’t have dill, so I used thyme. And, I wasn’t making the soup, so I made the mixture in advance and kept it cold for the journey. So, yes, you can make the mix ahead of time, just keep it cold.
jennifer says
wondering how gluten free matzah meal will affect this recipe. any thoughts?
Iris says
Dear Tori,
I made your floater Matzo Balls recipe last week for Passover, and I want to thank you very much for it. I’ve tried so many recipes for over 40 years now and was never happy with any of them, but now I am thrilled with your recipe. Everyone agreed that they were the best matzo balls I ever made. This is my new go to recipe. However, your recipe says that it makes 16-20 matzo balls, but mine only made 11. What have others found? Thank you again Tori.
-rachel says
can I use olive oil in place of grape seed oil?
David Ealing says
What works best, if you need to save time on the day, making the mixture ahead and fridging overnight (will that make the matzoh balls heavier) or making them and storing them to be reheated the next day. Thank you.
Tori Avey says
You can make them ahead and refrigerate overnight (outside of broth) or freeze them for a longer period of time (outside of broth). Either option shouldn’t change the texture much.
Wendy says
I made my soup last night and making the matzo balls today to serve tomorrow.
Should I store the matzo balls in the cold soup once they are at room temp? Or store them separately and then put into soup when at room temp?
Tori Avey says
Store separately, reheat in the soup.
Claudia J Stupp says
Hi Tori, I want to know if I can use the fat that I skim off the top of the chicken soup to use as the schmaltz for the matzoh balls.
Thanks!
Tori Avey says
Absolutely!
Cimarron says
There is another way to get ‘floaters’ without the leven, by long beating time for the eggs, and after addition of matzo meal, etc. Never stop the mixer. Make sure the surface appears ‘shiney’ and not with a dry appearance. Then, the real secret, chill mixture overnight. Cook them the next day. These can be frozen. Hag Sameach y’all!
Karen Schey says
Hello Tori,
I’m here in Australia and have been looking for an easy matzoh ball recipe and a fluffy one. I have a buffer and have ordered some from a deli but want to try my hand at making them and wanted to ask the question about whether I can freeze them. I’d like to start my cooking this week to get ahead. Please advise on freezing and I hope I haven’t skimmed past that question if already asked.
With thanks,
Karen
Tori Avey says
Hi Karen, sorry for the delayed response, I was busy cooking my own Seder this past week. You can freeze them, yes.
Gina says
I would like to know if I am going to make the matzoh balls this weekend for a large crowd can I put them on a cookie tray and flash freeze them after I cook them and make my soup next weekend? I plan on making them in a pot of water and adding chicken bullion in it to give it some extra flavor… What do you think?
PS .. I love the thought of using chicken fat, my mother is the only one I know that still uses it in recipes 🙂
Tori Avey says
That would be fine, Gina. Just make sure you put them in an airtight bag, once frozen, to avoid freezer burn flavor.
melb says
Can the matzoh balls be prepared a day in advance (or even morning of) and refrigerated until cooked in broth before the meal?
Tori Avey says
I recommend cooking the matzo balls, then removing them from the broth and refrigerating them in a sealed container. You can reheat them in broth or salted water before serving. I wouldn’t make the raw batter more than 1 hour ahead– not sure what would happen.
Suzanne Orkin says
I have been making them for my synagogue’s second night seder for years. Like 250-300 of them so you know I do them in advance. I let them cool and freeze them flat without soup in a freezer bag. They keep beautifully until they are used. A month or more.
Ingrid Gordon says
I’ve always used the Streit’s box but I may try your recipie. I sometimes make a radical departure and make spinach soup with matzoh balls and tiny egg noodles when I’m in the mood for a yummy soup.
I grew up on greibens (on a piece of good bread with a little salt – I’m in heaven) and when I render our schmaltz I still make them.Fat and cholesterol be damned, when it’s your ancestral food it’s good for you because it feeds your soul.
Joseph Fajerman says
not to worry. when you make gribenes (its how i always spelled it), most of the fat is rendered out, so unless you have copious amounts of shmaltz, you will be OK. My mother added bits of onion. i always liked burnt, crispy bits (BCB’s)
Megan Janse Van Rensburg says
I was invited to Passover (I’m Catholic) and I offered to bring a meal. Told my friends I fancied giving matzo ball soup a try and they were only too happy as their previous attempts had been super unsuccessful… let’s just say I’ve become a ‘converted Jew’ in their house and their dad wants to adopt me! Says I make the best kneidlach he’s ever had! So thank you for making that possible
EFS says
Bless you! After years of trying and failing to make a floater from scratch (and loathing to serve anything from a box at my Seder), these finally worked on my test run this weekend. I followed the ingredients to the letter, omitted only the dill, and 35 minutes later … perfectly seasoned, fluffy perfection. THANK YOU!
Tori Avey says
Awesome!! 🙂 Happy to hear that.
Jackie Blatt says
I have been using the mix for many years because my Mom’s recipe didn’t float as much as I enjoyed. When my husband doc said to reduce his fat content I used one whole egg and two whites and became famous for my floaters. Now that I know about the baking powder I can go back to the original recipe and hoping my egg style will work.
Daniel Clark says
I’m a Christian Pastor, but I have been teaching on some lessons about Israel for about a year now. I thought I would also like to do some of the Jewish festivals at our church. Purim is coming up, and my wife and I have tried your Challah recipe and Hamantaschen recipe and we love it! We’re going to have a big baking day this coming weekend to make the challah and Hamantaschen for Purim. I’ve asked to everyone cook kosher for our potluck after the reenactment of the story of Esther. My wife and I would like to try our hand at this recipe for matzo ball soup. However, we would have to make it before church that evening, and your recipe says, “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 container. If left to sit in the broth, they’ll become mushy.” How long is too long? Also, if we have to remove the matzo balls, how soon before serving would you put them back in the soup? Todah lobah!
Tori Avey says
Hi Daniel! I wouldn’t let them sit in the soup for longer than 30 minutes; they’ll still taste good but the texture will be overly soft and too mushy. If you remove them, I would put them back in the broth at a very low simmer to reheat for 10-20 minutes. Test one of the bigger ones to make sure it is heated through. Enjoy!
robert says
nothing more to say than the best!
Fred Dobrian says
I have eaten Matzo Ball soup at Katz’s Deli in New York, Langers and Canter’s Delis in Los Angeles, and the Katella Bakery in Los Alamitos, California. This soup is at least on a par with any of those; if not better. It’s such a simple recipe, yet so delicious. I used Mazola corn oil in mine and it came out just great.
Thank you, Tori, for another outstanding recipe!
Darlene says
This goya nailed it! Impressed all my friends. Thank you for a fabulous recipe!
Sally says
Hi, I haven’t tried the recipe yet but is there a substitute for the matzo meal?
Ashley at ToriAvey.com says
Hi Sally, Tori’s assistant Ashley here. I’m not aware of a substitute for matzo meal in matzo balls. Sorry I can’t be of more help!
Chris Mitchell says
This is a fabulous recipe, but I ran out of matzo meal last time and used coarse semolina instead. It worked just fine!
Aaron says
Hi,
I too was looking for a substitute to Matzo as my Wife needs to stay off wheat for a while so I experimented with Quinoa and YUK!…So tried Buckwheat (as you know Buckwheat is not wheat it is a seed) and it’s not bad at all…I can live with it….So please give it a try. I also tried the ‘ol Baking powder trick as Tori suggests and I must have added to much because when I lifted the lid(no peeping for 30 mins!)…I wondered who had put the Tennis balls in there!!!!…Oops!…..I should learn to follow a recipe exactly!! Lol….So a little tweak here and there and it will be delicious..Thank you Tori….Regards
Aaron
Suzanne K. says
Yes. If you can get hold of whole pieces of matzo or matzo crackers, you can pulse some DRY in a blender or food processor and with a little mixing once in a while, between pulses (of course while the lever is in off position), voila matzo meal!
Of course you can hunt around online for all kinds of nice, starchy dumplings, but for a dumpling to be a matzo ball it must be made of matzo.
Suzanne K. says
Yes. If you can get hold of a box of regular pieces of matzo or matzo crackers, just pulse some DRY in a food processor or blender, turning it off a few times to mix the broken pieces around then resume pulsing until all the matzo has been reduced to fine meal (coarser than any flour), and you will have matzo meal! If you can’t get any form of matzo, you can’t make matzo balls, but you can find loads of recipes for soup dumplings made of all different kinds of starchy foods. Just don’t bring them to a Passover meal.
Lisa says
Halp! Lifted the lid after 45 min and had a pot full of gorgeous floaty happiness. Threw the lid back on to grab a spoon. Not a minute later, I lifted the lid and they had all sunk! Every. Last. One.
Any ideas? (They taste amazing though – although a smidge tough in the middle. Is this a clue?)
THANK YOU!
Ashley at ToriAvey.com says
Hi Lisa, Tori’s assistant Ashley here. Tori says that this can happen sometimes, but that the matzo balls are still considered floaters. Also if they are a smidge tough in the middle, it means you should have cooked them a bit longer – they should be soft throughout.
Lance says
I fell in love with the Jewish cooking culture when I lived in Dallas. I’ll never forget the restaurant that served the best food I had ever had. Can’t wait to try out yours!