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
10 servings
15 minutes
1 hour
Meat
Description
How to make sinker-style matzo balls for Passover from scratch using a few simple ingredients. Kosher, meat, matzah, matza, matzo meal.
Ingredients
- 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
Instructions
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.
Can I store the y cooked but muxed matzo ball mixture in refrigerator for couple of days days before making the actual balls and cooking?
Should be fine as long as it’s tightly covered.
I’ve kept matzoh meal in my cupboard and finally decided to make authentic matzoh ball soup. I rendered the chicken fat, mixed it with the eggs, and got out the matzoh meal…only to find it had gone bad! Do you think panko bread crumbs would be an acceptable substitution?
Hi Diane– goodness, that’s a great question and unfortunately I don’t have the answer. Panko is light and crispy, matzo is more dense. I’m not sure about using it as a direct sub for matzo. It may work but wouldn’t want to recommend it without first testing it myself.
Everybody’s mother makes the best matzos ball soup in the history of the universe, but my mother actually did. i have tried other matzos ball soup made with sinkers and floaters and none come even close. My mother’s matzos balls were radical–she used matzos in addition to matzos meal. she also made oxtail soup rather than chicken broth. way better. everyone who ever tried her matzos ball soup said it was the best. she was even urged to go commercial. unfortunately i didn’t learn to make it myself and she never wrote down the recipe.
Thank you! I had only done box made in the past and they always fell apart and were way too mushy. This recipe is perfect! Exactly how my grandpa would make it 🙂
Can I substite oil for chicken fat? Coconut oil? How muc
Hi Marilyn, Tori’s assistant Ashley here! We haven’t substituted the chicken fat with oil in this recipe, so unfortunately I can’t advise with confidence. If you give it a try please let us know how it turns out!
olive oil is a great substitute. i don’t use extra virgin but you might
Ilene
What if you want to start with the mix and make a sinker? Love my matzo balls solid. Thanks.
Elyse, often the mixes contain baking powder, which will make them fluffy no matter what you do. Better to start with plain matzo if you’re looking for a true sinker. Good luck!
my sinkers floated and fell apart.. what did I do wrong?? I followed the recipe.
Francesca it sounds like you may have cooked them too long. If they overcook they absorb too much liquid and they will fall apart/float.
My family absolutely loved these! It’s only the forth day of Passover and I’m making my third batch. There is only 4 of us!! I lost my mothers recipe and these taste exactly like hers did. Thank you so much!
So happy you’re enjoying the recipe Nancy 🙂
Recipe great but how much in grams or ounces is an America
cup of matzo meal? Such receipes are so frustrating for us in the UK!!
i know it’s been years since you asked, but since Passover is coming up again and someone might be looking for the same answer, here you go!
http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter
arnie – OMG!! i haven’t thought about helzel in (muffle muffle) years, let alone heard anyone say it. helzel always indicated the end of passover, just as lamb heralded the start. now i have to find a helzel recipe and scare the living daylights out of my two very grown children 😉
Haven’t you people ever heard of “kishka”??? YUM YUM
Made these for my dad and left out the dill and pepper, added a little nutmeg. He said they were just like he remembers from his childhood. Thanks and blessings.
Welcome to the sinker club! We always this kind during my childhood. All matzo balls are good, but sinkers are a little more special for me.
Love your sinker recipe Tori! I added some saffron to mine and the soup turned out fabulous!
Tori my dear I had no idea you could do floater and sinkers. I am learning so much today. Love it. Muah! xx
SHICKSALA, I ALSO MAKE SOMETHING EVEN YOU DO NOT KNOW ABOUT, ITS CALLED HELZEL. EVERY TIME I MAKE A WHOLE TSICKEN I MAKE A HELZEL.MADE THIS THE FIRST TIME FROM MEMORY WHEN I USED TO WATCH MY MOTHER AND GRANDMOTHER MAKE THESE MICHELS. IF YOU WOULD LIKE A RESCIPIE LET ME KNOW
Arnie, dahling,
Would love the helzel recipe. My mother made matzo farfel hremsel in cupcake tins and I would love to figure out how she did it. Have a zeesen peysach…
I have never heard of either dish. I grew up only knowing a few words in yiddish + any jewish dishes I make, I had to come across the recipes on my own.
I would love your recipe for helzel. I would watch my grandmother make it, but I was very little and don’t recall the ingredients. I recall the great filling — it was not as spicy as the filling for commercially made kishke. Except for Pesach, I think she used cornflakes to make the filling. it was delicious but now is a lost recipe unfortunately. I hope you can bring back this lost recipe for me. Thank you.
I’ve never tried a matzo ball…I’m thinking we will have to though. 🙂