What is a matzo ball?
Matzo balls, also known as matzah balls, are a traditional Jewish food that can be likened to a Kosher for Passover soup dumpling. In order to be considered kosher for passover, it cannot contain any leavened, grain. The leavened grains are replaces with matzo meal and combined with eggs, water, fat, and any additional herbs or spices you may like.
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 couldn’t replicate the texture when making it from scratch. One day, I studied the ingredients, and noticed sodium bicarbonate and monocalcium phosphate– 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, “floater” style matzo balls. I’ve 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 “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, executive rabbinic coordinator and chief operating officer 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. 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 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 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 you’d rather not use it, try my Sinker Matzo Balls recipe– it’s also super yummy, producing tender matzo balls with a lovely texture and the same flavor as these floaters.
Can you freeze matzo balls?
Matzo balls actually freeze well and retain their flavor and texture. Simply place them on a sheet tray in the freezer, then transfer to a freezer safe bag or container once frozen. When ready to use they can be added directly to your soup and reheated, no defrosting necessary.
If you need a good chicken soup recipe to cook 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.
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
For the chicken soup recipe to accompany these matzo balls, click here.
If making this recipe 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.
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. Some folks recommend whipping the egg whites until fluffy, then folding them into the matzo balls. It's all the same in my opinion, but traditions vary... to each their own!
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, reduce heat and 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 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.
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.