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.
Lezlie Baker says
Shiksa here, recently married to a Jewish man, so this was my first attempt at Matzo Ball Soup, and I was nervous! My husband LOVED the Matzo Balls, and he is very knowledgable about food! Great recipe and so easy! I definitely would agree that they should be cooked in broth and not water, they were a big success, thank you!
Kim says
Hi and thanks for the recipe! I thought I had made your matzo ball recipe before and loved them but the recipe as written above has no water in the ingredients or directions. Is that correct?? I’ve never made a matzo ball recipe without adding water or seltzer. They were too hard to even cut with the spoon after a half hour of cooking and another hour sitting in the broth. Did I miss something?? The flavor is delicious but the texture was way off. Thank you!
Tori Avey says
Hi Kim! Sorry to hear that. There has never been water or seltzer in this recipe. Texture issues can come from undercooking and from accidentally leaving out the baking powder. My guess is if they were hard it has to do with undercooking (sometimes it takes up to 35 minutes to get them cooked through), but the baking powder may also be the issue. I have been using this very recipe for close to a decade now and it has never failed me. Sorry you didn’t have better luck with it!
Kim says
Thanks for the insight. I will definitely try again because the flavor is delicious!
Sherry says
Hi….I have had this issue with other recipes and I’m positive it has to do with the matzo balls not being added to sufficiently boiling water!! I have no idea why, but I have been so conscientious about making sure my wet ingredients are blended gently with a fork, added to dry ingredients…not over mixed, and making sure the soup is boiling prior to adding. Also, baking powder goes stale!! Even if its still in date, it goes stale quickly!! Give it another shot! Glad to hear recipe is good….making it today for my friends son who is not feeling great…and making extra for us for dinner!!!
Mac says
I’ve been making knaidelach for years. Always looking for the right recipe/ratio to produce good balls. I’ve made a lot of mistakes from over beating my eggs which produced gold ball sinkers to having too dense of a mix. I learned to use soda water and baking powder to create the fluffiness like this recipe. But it took me years to figure it out…im an OCD cook with tough family critics so it’s important to get it right. This recipe is right on! Simple to make, good tasting dumplings with great texture. Made them for the crew and received my best reviews ever. If your just starting out or have been looking like I have then this is the right recipe. Thank you!
F. J. Rosenthal says
I am a 94-year-old home cook (male!) and have made matzo balls forever it seems. Mostly they turned out sinkers, but after trying your recipe for floaters last year (successfully), I made them again this year and they turned out just right. I made a small variation on ingredients: a dash of nutmeg and a dash of ginger and not as much pepper. My wife and I enjoyed them so much that I will make them throughout the year now and not just for chicken soup but for beef broth as well as other soups. Thanks for the recipe.
Vilma says
Hi Thank You for the recipe. I made it for Passover Seder, and it was delicious.
My Fiancé Loved it. It was so yummy and easy to cook.
Thanks Again
Tori Avey says
Happy you enjoyed it Vilma!
Vilma says
Hi Thank You for the recipe. I Made it for Passover and it was delicious!
My Fiancé loved the Matzo Balls Soup
Gerald Fnord says
I’ve generally found that beside keeping on the lid as is rightly emphasised here, the keys to making floating kneidlach are 0.) Cleaving to the receipt regardless of how liquid the mixture might appear when made, or even after chilling—bring the salted water to a roiling boil, but turn-off the heat before adding the mixture in order not to break-up the dumplings, wait one-half a minute for them to firm-up at the skin, then turn the heat back on but not as high, more of an high simmer than a boil—and 1.) use chicken fat, and such that’s not fully molten—as per scones and short-breads, tiny grains of fat’s melting out creates the lightness.
Point 0.) were particularly significant, as both I and everyone I’ve asked has on their first outing added more meal than called-for by the receipt when confronted by what looked like a batter that can’t hold together…but egg white proteins are _powerful_.
Bias: I don’t accept the Yoke, but I am still very influenced by my family’s attitude about what’s cheating and what isn’t—it is possible that they accepted any kneidlach at all only with grumbling and the deference that near-universal custom is supposed to get. My apologies…enjoy your kneidlach, with powder or not.
Barbara Gold says
I was in search for the perfect floater! I followed recipe exactly, including dill. 20 perfect matzo balls. Delicious and beautiful; just firm enough so they don’t “fray” and fall apart. I will freeze them separate from the soup and add on Passover. No more Manischewitz mixes for me!
Tori Avey says
Yay! Homemade all the way!
Martha says
The recipe was excellent. I think I did pretty good for a goy. Could not find schmaltz but rendered duck fat worked well
Tori Avey says
Duck fat = brilliant!!
Nancy Bermudes says
Hi, Tori
I happened upon your website and tried the matzo ball soup re tonight. First, let me say, the matzo balls turned out to be delicious! Second, I didn’t have matzo meal and didn’t have time to go out, but I had matzo, so I crushed that up instead. It was a hit, and I know I will be keeping your recipe on hand from now on! My previous matzo balls always came out too dense. I am not Jewish, but I love Jewish foods, so I will be trying other recipes on your site. Thank you!
Tori Avey says
Happy to hear it Nancy!
Ida says
Hi, Tori. I am biracial (Jewish Mother) and was exposed to Jewish food. My mother passed and I didn’t pay much attention to how Matzo balls were made. However I did help her a few times. Mother added the beaten whites (stiff) to her matzo AND PINCH of baking soda to make the balls lighter. After tasting many many matzo balls, yours are the closest to hers and much easier. THANKS!!!
Ida M. Garrett-Simon says
Hi, Tori. I am biracial (Jewish Mother) and was exposed to Jewish food. My mother passed and I didn’t pay much attention to how Matzo balls were made. However I did help her a few times. Mother added the beaten whites (stiff) to her matzo AND PINCH of baking soda to make the balls lighter. After tasting many many matzo balls, yours are the closest to hers and much easier. THANKS!!!
Karen says
THE BEST !!!!! Better than Ben’s deli in forest hills ny. Thank yu tori !!!!!
Faye says
Has anyone tried making this using gluten free matzah meal?
Bonnie says
Will the matzo balls come out good if the pot I use has a vent hole on the lid? Is it better not to use a lid with a vent hole?
Tori Avey says
An unvented lid will work best.
Beth Gayer says
The best and fool proof! If I dont have onion powder or fresh rull i just use ginger dry or fresh and it wtill tastes amazing!!! Thanks Torey.
Tracey says
If I cook these as mentioned above and I take out and store them for the following day, by adding them to the soup the next day will they go hard? Or what is the best way to reheat… just add to soup for a minute or two?
Ashley at ToriAvey.com says
Hi Tracey, Tori’s assistant Ashley here. Yes, the best way to reheat the matzo balls is in the soup. 🙂
Mark Tihasek says
OMG…I came across this recipe thru a google search. Just out of the hospital today and my go to when I’m not feeling well is Chicken Soup. I wanted light and fluffy matzo balls and have tried several recipes, this has to be the best matzo ball I have ever made. I followed the recipe to the letter and the result was the most delicious matzo balls I have ever had. I’m bookmarking this page so I can come back to it again. Bravo is all I can say
Tori Avey says
Sorry to hear you were in the hospital, feel better soon!
Peggy says
Really yummy followed as is and the step by step directions and what to expect and what to do with left overs are greatly appreciated by a first timer. Yes, plan some time to make but so worth it. The dill should not be optional????It is the perfect touch. Thank you!
Isabel says
just made these today and they came out perfect!!! I ended up with 12 fluffy pillows of perfection. I used the chicken fat from the chicken broth I made last night and cooked them in the broth. I placed them on a cookie sheet, put them in the freezer and put them in a freezer bag. So happy I found your recipe!!
Adam W. says
I’ve made this recipe several times since discovering it a few years ago. It works perfectly every time. I’ve made some minor tweaks when I don’t have any smaltz – usually substituting a mix of butter, canola and olive oils.
My parents weren’t very religious Jews. My bubbie followed all the rules out of tradition. She used to make matzoh ball soup from a box (including the broth) every Passover. I think she would be proud of my soup. My kids (who were raised non-religious) and my non-Jewish girlfriend love matzoh ball soup.
Sandy Lamovsky says
Tori, If it makes some of your readers feel better, I have some more info vis a vis using baking powder. I lived in Israel for several years and used Israeli produced baking powder regularly. I noticed that every package had “כּשׁר לפסח” (kosher for passover, along with some משגיאח, (the rabbinate who provides the hechzur) information. Now, mind you, I’m not a observant Jew, although I was raised orthodox, butin fact, using baking powder may indeed be כשר לפּסח.
Dr. Gail F. Levin says
Hi Tori,
Your have become my favorite cooking buddy!!!! I have a grave problem. I’ve used Manischewitz motzo ball mix for a million years w/o any problems. Now, (I’ve even called them & no help!) the centers of my balls are hard. I’ve remade them many time, still the hard center. The company said I’m over working them when forming balls. NO TRUE!!! I’ve tried several boxes of mix in case the mix was old, etc. What is going on? I form the 1″ balls, I handle them gingerly, simmering them covered for 35 min. ( I even tried cooking for longer time….no good!) I may open lid slightly 1-2 times for a peek. Please help me! I use ONLY your Kugel recipe and everyone loves it. I even add Mandarine oranges to mine. That’s everyone’s favorite!!!!!! Gives it a great extra little punch!!! Thanks for that!!!!!
Dr. Gail Levin (originally a Baltimore, Md girl, now an old lady in San Diego, CA for 41 yrs & loving it!!!!!
Can’t wait for your reply!!!!!!!!! PS: I’ve check your other replies and other sites on Google. No help.
Tori Avey says
Hi Dr. Levin! This happened to me a couple of times in the past, and the only thing that solved it was a longer cook time. Tough centers generally means they haven’t simmered long enough– they are not cooked all the way through. You say you have tried cooking for a longer time, but I wonder how much longer? Try simmering (low so they don’t break apart!) for a longer period of time– even up to 45 minutes. You can also try using the recipe here, as opposed to a mix, and see if that helps– a lot of folks have had success with this recipe. Good luck! 🙂
Marrianne Dunayer says
I learned from Tori how to make this soup as my Italian grandparents and my mom were of no help. I took it to heart when she said don’t over mix. I use a 1″ scooper like an ice cream scoop . They turn out perfectly every time. Hubby says they’re as good as his grandmother s .Thanks Tori
Tori Avey says
As good as grandmother’s – high praise indeed! 🙂 Thanks Marrianne!
Gina says
I use Manischewitz motzo ball mix . My secret for light and fluffy balls is to beat the 4egg whites separately and fold them into the 1cup matzo ,4egg yolks and olive oil 1/2 cup chicken stock (I use olive oil when I can’t find organic schmaltz . Make sure you let the mixture set in the refrigerator for 30 or more minutes before forming balls . I drop the balls in chicken stock for about 30 minutes.