What can I say? Some people like sinkers. If you’re looking for a hearty, sinker-style matzo ball recipe, this one’s for you!
Just because a matzo ball sinks doesn’t mean it has to be tough or dense. My “Sinker” Matzo Balls recipe produces lovely sinkers with terrific texture. They’ve got bite to them, but they’re not so heavy that they’re leaden. If you’re looking for a super dense matzo ball, this one’s not for you. If you’re looking for a sinker that you can sink your teeth into, read on! I used to be a floater girl, but after enjoying these beauties, I think I’ve converted to the sinker side of the matzo ball fence. 🙂
If you need a good chicken soup recipe to cook your matzo balls in, click here.
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Sinker Matzo Balls
1 hour 15 minutes
How to make sinker-style matzo balls for Passover from scratch using a few simple ingredients. Kosher, meat, matzah, matza, matzo meal.
- 3/4 cup matzo meal
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp white pepper (optional)
- 2 large eggs
- 2 1/2 tbsp melted schmaltz (or substitute grapeseed oil)
- 1 tbsp minced fresh dill
- 3-4 quarts soup broth or salted water
In a small mixing bowl, use a fork to mix together the matzo meal, 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 45 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 about 30 minutes, till cooked through.
Remove the pot lid. The balls should sink to the bottom of the pot.
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.