Floater Matzo Balls โ Recipe for light, fluffy matzo ball soup dumplings for Passover or anytime!
Baking powder is the secret to really fluffy, light matzo balls. Before you jump on me about baking powder not being kosher for Passover, please read the full post.
For many years, I used Manischewitz matzo ball mix to make my matzo balls. It always cooked up so fluffy and light, and I really couldnโt replicate the texture when making it from scratch. One day, I studied the ingredients, and noticed sodium bicarbonate and monocalcium phosphateโ both are the active ingredients in baking powder.
So, I started doing a little research. Turns out, baking powder is key to creating fluffy, light, โfloaterโ style matzo balls. Iโve tried the carbonated water trick (some people say seltzer will help make a lighter matzo ball), but I never noticed a big different in texture. Baking powder makes all the difference.
Curious about how baking powder could be kosher for Passover? Baking powder is mineral based, not grain based, and therefore it does not fall under the banner of โchametz,โ the group of foods that are banned for Passover. This issue has been discussed at length on kosher websites across the web.ย Joan Nathan wrote an article about it for the New York Times in April 2006. In her article,ย Rabbi Moshe Elefant, executive rabbinic coordinator and chief operating officer of the Orthodox Unionโs kosher division, says: โThere is nothing wrong about a raised product at Passover per se.โ The Orthodox Union is the oldest and most widely accepted certifier of kosher foods.
If the OU doesnโt have a problem with certifying baking powder for Passover, neither do I.ย There are, in fact, several brands of kosher for Passover baking powder (like this one). Some choose not to use baking powder because they feel it doesnโt jibe with the spirit of the Passover holiday, since 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. If youโd rather not use it, try my Sinker Matzo Balls recipeโ itโs also super yummy, producing tender matzo balls with a lovely texture and the same flavor as these floaters.
If you need a good chicken soup recipe to cook your matzo balls in, click here.
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Floater Matzo Balls
10 servings
15 minutes
1 hour
Meat
Description
How to make floater-style matzo balls for Passover from scratch using a few simple ingredients.ย
Ingredients
- 3/4 cup matzo meal
- 1 tsp baking powder, if making for Passover use a Passover-certified kosher baking powder (see notes for details)
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp white pepper (optional)
- 3 large eggs
- 3 tbsp melted schmaltz (or substitute grapeseed oil)
- 1 tbsp minced fresh dill (optional)
- 3-4 quarts soup broth or salted water
Recipe Notes
If making for Passover, use a kosher for Passover baking powder (like this one). Some choose not to use baking powder because it doesn't jibe with the "spirit" of the Passover holiday, since it is an artificial, non-grain-based form of leavening. Others have no problem using baking powder, as long as it has a kosher for Passover hechsher.ย
The choice to use baking powder is a matter of tradition and preference. If your tradition doesn't allow it, don't use it. You can make these matzo balls without it and they will still be great, just not as light and fluffy.
Instructions
In a small mixing bowl, use a fork to mix together the matzo meal, baking powder, salt, garlic powder, onion powder, and pepper.
In another bowl, use another fork to mix together the eggs and schmaltz.
Pour egg mixture into the dry ingredients, and add the minced dill. Mix all ingredients together with a fork till just combined. Do not overmix.
Put the bowl of matzo ball mixture into the refrigerator and let it rest for 20-30 minutes.
There are two ways to cook your matzo balls-- in boiling water or in the soup broth. Cook them in boiling water if you are feeding a large crowd; the matzo balls will soak up some of the broth, which will make for less servings of soup. I prefer to cook them straight in the broth so they soak up the chicken flavor-- you may end up with a little less broth, but your matzo balls will taste amazing. You can always top the soup off with a little canned or boxed chicken broth, or water and bouillon, if you need to.
Bring your 3-4 quarts of soup broth or salted water to a boil over medium heat.
While your broth or water is warming, form the chilled matzo ball mixture into 1 inch balls. Don't overwork the mixture when you roll the balls.
When your broth or water boils, lower it to an even bubbling simmer and drop the matzo balls gently into the liquid.
Cover the pot with a lid and let the balls cook for 30-35 minutes till fluffy and soft. Keep the pot covered-- no peeking till 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.
Serve two or three matzo balls per bowl with hot chicken soup ladled over them. If you donโt 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.
Hi Thank You for the recipe. I Made it for Passover and it was delicious!
My Fiancรฉ loved the Matzo Balls Soup
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 chillingโbring 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 boilโand 1.) use chicken fat, and such that’s not fully moltenโas 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 togetherโฆbut 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’tโit is possible that they accepted any kneidlach at all only with grumbling and the deference that near-universal custom is supposed to get. My apologiesโฆenjoy your kneidlach, with powder or not.
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 donโt โfrayโ and fall apart. I will freeze them separate from the soup and add on Passover. No more Manischewitz mixes for me!
Yay! Homemade all the way!
The recipe was excellent. I think I did pretty good for a goy. Could not find schmaltz but rendered duck fat worked well
Duck fat = brilliant!!
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!
Happy to hear it Nancy!
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!!!
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!!!
THE BEST !!!!! Better than Benโs deli in forest hills ny. Thank yu tori !!!!!
Has anyone tried making this using gluten free matzah meal?
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?
An unvented lid will work best.
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.
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 reheatโฆ just add to soup for a minute or two?
Hi Tracey, Tori’s assistant Ashley here. Yes, the best way to reheat the matzo balls is in the soup. ๐
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
Sorry to hear you were in the hospital, feel better soon!
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!
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!!
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.
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 “๏ฌป๏ฌชืจ ืืคืกื” (kosher for passover, along with some ืืฉืืืื, (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 ืืฉืจ ื๏ญืกื.
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.
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! ๐
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
As good as grandmother’s – high praise indeed! ๐ Thanks Marrianne!
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.
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.
wondering how gluten free matzah meal will affect this recipe. any thoughts?
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.
can I use olive oil in place of grape seed oil?
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.
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.
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?
Store separately, reheat in the soup.
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!
Absolutely!
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!
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
Hi Karen, sorry for the delayed response, I was busy cooking my own Seder this past week. You can freeze them, yes.
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 flavorโฆ 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 ๐
That would be fine, Gina. Just make sure you put them in an airtight bag, once frozen, to avoid freezer burn flavor.
Can the matzoh balls be prepared a day in advance (or even morning of) and refrigerated until cooked in broth before the meal?
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.
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.
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.
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)
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
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!
Awesome!! ๐ Happy to hear that.
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.
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 donโt 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!
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!
nothing more to say than the best!
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!
This goya nailed it! Impressed all my friends. Thank you for a fabulous recipe!
Hi, I haven’t tried the recipe yet but is there a substitute for the matzo meal?
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!
This is a fabulous recipe, but I ran out of matzo meal last time and used coarse semolina instead. It worked just fine!
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!โฆSo tried Buckwheat (as you know Buckwheat is not wheat it is a seed) and it’s not bad at allโฆI can live with itโฆ.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!)โฆI wondered who had put the Tennis balls in there!!!!โฆOops!โฆ..I should learn to follow a recipe exactly!! Lolโฆ.So a little tweak here and there and it will be delicious..Thank you Toriโฆ.Regards
Aaron
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.
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.
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!
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.
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!
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!
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 ๐
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.
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.
Barbara, in my opinion duck fat will be amazing! I say go for it!
on this note, can you use goose fat? Have a small bowl left over and dont want to waste it.
Wow, yes! Absolutely! It will taste excellent ๐
Mine seemed to fall apart. What did I do wrong? I used grape seed oil but other than that followed exact. Help! Thanks
Debbie, you cooked too long most likely. Try cutting down on the cook time.
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.
To Zina Abramovitz;
Are you sure you mean baking SODA and not baking POWDER?
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?
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.
Thanks. I will be making these after Passover. I will try the grape seed oil.
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.
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!
Home run… that’s what I like to hear!
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
Yay Janice! This makes me soooo happy.
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.
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.
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 ๐
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.
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 ๐
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?
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.
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?
I wouldn’t keep them longer than 3 months for best flavor.
Thanks… no way will the last that long… they will be eaten long before then ๐
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
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?
I divided the amounts by three (I just wanted six balls between two of us), and it worked perfectly.
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!
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 ๐ enjoy!
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
Great Shira! I too started with box mix, but you really don’t need it to make beautiful floaters. ๐ Glad you enjoyed them!
You are definitely the mazha balls queen !!
I’ve made them last night …. Ohhhhhhh they were so delicious light and fluffy !!!!!!
Thank u
Great Vered!
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.
So glad you liked them Nicki! ๐
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.
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!
After loving your hamantaschen and folding tips I thought I’d come back! Do you know what brands make klp baking powder? Thanks
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.
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!
Great Irene! So happy to hear that. ๐
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.
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.
Hey,great recipe. On the question about whether baking powder is kosher for passover or not, I’m looking at my can of “Davis Baking Powder” and the first ingredient is Cornstarch. Looking fwd to enjoying your site! Josh
Hi Josh! Yes, if you were to use baking powder during Passover you should first make sure that the brand you are using is certified for Passover use (which would mean no cornstarch). Welcome!
Years ago, my late husband found out that I Hop used club soda to make their pancakes fluffy….bet it would work in the matzo balls? Would it be kosher?
I recently had one of my “bucket list” wishes come true; going to New York! Although I am not Jewish, and never had matzo ball soup, I just felt like it would be a sin not to have it while there! Well, Katz’s deli was the place we chose and I was blown away! Before seeing your recipe, I used what was supposedly their recipe, and they turned out awful! Recipe didn’t say to keep the lid on and didn’t call for baking powder. I even tried cooking them longer, but that didn’t help. Hard rubbery consistency and I was so disappointed. But seeing all the positive comments here, I am trying it again today with your recipe. I have a feeling they will be a winner and am so excited!
Finally – fluffy matzoh balls without separating eggs, letting it sit overnight, etc. etc. I just threw out a whole batch of balls that had separated eggs and all of my chicken fat – (Ina Garten complicated and didnt work) and had to remake a fresh batch with your recipie. I was thrilled that it was so easy – and it worked!!
Thank you Tori – I love your recipes (the salmon with pesto rocked)! And I love the way you present with pictures. I will visit your site often!
Fabulous Jill! So happy to hear that. I aim to please. ๐
My Mom, who will be ninety next week and has always been the “Queen of floaters”, recently made two attempts at matzo balls, and both were failures. The first batch was made with matzo meal from my kitchen which she complained had a different texture than hers. When I looked at it, she was right! It looked and felt more like cake flour to me – it didn’t have that nice cornmeal texture that I was familiar with, and it made serious “sinkers”. We checked the box and it was Manischewitz matzo meal, not cake meal. I recently went to buy new matzo meal and it has that same fine texture as what I had on my shelf. I used to use my matzo meal to bread things with instead of bread crumbs, but this new stuff does not have the right consistency to do that. My Mom tried making matzo balls with it today and had the same thing happen. They poof up while cooking, but are very dense inside. She is ready to give up and move to the matzo ball mix in the box. I, however, am going to try your baking powder tip. Are we the only ones in the world who think that the texture of the matzo meal has changed recently????? THANKS!!
I haven’t noticed a difference with the matzo meal… that’s really interesting! I wonder if it would be better to simply make your own meal by pulsing matzo in a food processor till it has the consistency you’re used to? The dense texture in the center means you’re not cooking the matzo balls long enough, they may look cooked on the outside but if they’re hard/dense inside it means they haven’t simmered long enough. Try this recipe and make sure you give them plenty of time to simmer. The Manischewitz matzo ball mix is very fluffy, too, but this recipe replicates that texture as long as it’s fully cooked. Good luck!
I like the recipe, everything makes great sense especially the baking powder and spices. The only thing I will do differently is use coconut oil instead of the shmaltz. It has rich flavor like the shmaltz and is the healthiest oil on the planet. I use it for almost everything.
I saw a similar recipe in Newsday this year, thought about trying it, but my family is *stuck* in their ways. My matzo balls had been inconsistant for a while, usually sinkers. What works for me is I make them ahead, beat the eggs frothy, add very cold water. Rest the mix at least 30 min in the fridge (like my mom taught me), I do the lidded pot-don’t lift it. BUT I freeze them immediately in muffin cups (kitchen aide silpats) then bag them up in a ziplock. I defrost them and reheat them in soup. That seemed to do the trick for me, but one day I will try your recipe.
Best, Ruth
I have always made my matzo balls the same day I serve them. Do they really stay fluffly and “floaters” if I make them a day before and store in refrigerator? Does freezing them change their “floating” power??!!
P.S. Just made your chicken soup recipe and it was Excellant!
So glad you liked the soup Sharon! To be honest, I’m not a big fan of making the matzo balls ahead. It can be done, but they won’t be quite as fluffy as they would be fresh. As for freezing, and if that will change their floating powers, it’s a great question… I’m not really sure!
I have been freezing my matzoh balls for Passover every year for at least the last 10 years. We are floater fans and have not had any problems with lightness.
The matzoh balls do shrivel a little when I remove them from the water but regain their shape when I reheat them in the soup.
However I do separate the eggs and food in the whites last instead of using baking powder (which I didn’t think was K4P).
thanks for the schmaltz and matzo-ball recipes, i enjoy the site and comments.
How much to these expand by (to?). If they start off at 1 inch how large are they when they are cooked. I have seen some huge ones…like baseball size. Is there any problems when making them that big?
Hi Bernadette, they expand to about 2.5 times the original size. Definitely not baseball sized, but if you cook them for longer than the suggested time they will expand more. You can make larger ones if you prefer, but I wouldn’t start any bigger than 2 inches– this will give you a nice, large matzo ball. You may need to cook a bit longer with the larger size to make sure it’s cooked all the way, through. Starting any larger than 2 inches may leave you with an uncooked middle, and they’ll be more difficult to handle and manage without falling apart (plus they’ll soak up a lot of the broth in the pot). Good luck!
Hi, I saw your post on Google+ and then I found these. I am going for the floaters. Look scrumptious. Happy Sunday!
Thank you for your website and recipes. I will certainly try both your sinker and floater matzo ball recipes to please the differing tastes of my family, but let me tell you about the time I made bouncers! My guess is too many eggs and too fast a boil (?). The matzo balls started out large enough but then shrunk down. Some of us went to dig into them and the balls jumped out of our shallow soup bowls and bounced across the table. Others chased their balls around the soup bowl with their spoons. We finally used forks to spear them, then cut them with knives before using our spoons. I was mortified, but the children had such fun! I’ve made many mistakes learning to cook unfamiliar jewish foods.Your website should help those new to kosher cooking since your amounts are measured and the steps are clear. Over the years, this shiksa has made some doozies. My stepchildren and now-grown grandchildren continue to tease me about the amazing matzo superballs . . . and my blue chicken is another failed recipe which still gets guffaws.
will walnut oil work instead of grapeseed oil? that’s what we use on pesach.
Wlanut oil is heavily flavored. Grapeseed oil is neutral and does not add any discernable flavor. I think the walnut oil would be a msitske from a taste perspective.
As I recall — Arthur Schwartz also suggests Corn Oil — not b/c of its lightness but because of its flavor, which he purports to agree with or even mimic that of meat.
I love the subtle nuttiness it adds to kneidlach as shmaltz (chicken fat) has flavor that’s not far from nuts and seeds. The big issue with using nut oils is that though tasty, they often triggers allergies. If you know for sure that all the diners are fine with nuts, I say go for it or for hazelnuts or others with a similar taste. Healthy, too!
I hate to admit I’ve never had matzo balls. I must try them. Or I could come visit you and you can make them for me. *grins*
Huh. Baking powder, you say? Matzoh ball lightness is a point of…um…discussion with the mom-in-law. She says Crisco as the shortening and her matzo balls are better than mine (ooh, that was painful). But maybe there’s more to her story? I’m going to try the baking powder before the holiday to make sure I can back up a new claim ๐ Thanks.
Anita
shrug off the MIL’S comment – most MIL’s – I said MOST- not all -are on an ego trip as far as I am concerned. Facts don’t lie – point out to her that the shortening she’s been using all these years hasn’t been doing her health/ organs any good – look up TBHQ and also remind her anything hydrogenated is – you fill in the blank. Also, if she knew anything about flavor ( I am backing you up on this one ) she would know that using even the soup’s schmaltz would create a most delectable matzoh ball – hands down winner ( puts her shortenin’ ones in a corner, for sure.). Tori’s recipe here is a WINNER in my books….now take all this on over to MIL’s house….
Always learning something here! I’m especially enjoying all of this new knowledge about Passover and Passover foods. ๐
So that’s how the Manichewitz gets the matzo balls from that mix to be light and fluffy!!! I never knew and I have been using the stuff for years. Thanks for letting us know.
Hi Tori,
Sodium bicarbonate is baking soda, not baking powder as far as I know.
Hi Laurie– in the mix, the sodium bicarbonate is combined with monocalcium phosphate– when the two are combined, it creates baking powder. I will clarify the post. ๐
I was taught by my mother-in-law B’H that once you put the lid on the pot, DO NOT LIFT THE LID. You let the steam out, and cool air in. This makes for what my husband B’H called *Golf* balls. You know, the ones with the hard center.
To this day, any time I make matzo balls, I make *mama’s*. Light, fluffy, and so yummy.
I use a “splash” of sparkling water… in my mix as I am beating the eggs… San Pelligrino sparkling water and it does make them light and fluffy !!!! enjoy !!