Fluffy matzo balls
Fluffy matzo balls are light, airy dumplings made from matzo meal, eggs, fat, and liquid. The mixture is chilled before shaping, then cooked gently in boiling water or broth until they puff up and become soft. The key to achieving fluffiness is not overmixing and allowing the dough to rest. These matzo balls are perfect for soups, adding a comforting and satisfying texture. They’re easy to make and can be customized with herbs or spices. Once you master the technique, you’ll never settle for dense dumplings again.
Ingredients
- 1 cup matzo meal
- 3 large eggs
- 3 tablespoons oil or schmaltz
- ¼ cup water or broth
- 1 teaspoon salt
- ¼ teaspoon pepper
- chopped parsley or dill
Instructions
- Start by whisking the eggs in a bowl until light and slightly frothy. Add the oil or schmaltz and mix well. Stir in the matzo meal, water, salt, and pepper until everything is combined. Be careful not to overmix, as this can make the matzo balls dense. Once the mixture is ready, cover it and refrigerate for at least 30 minutes. This resting time allows the matzo meal to absorb the liquid and firm up.
- After chilling, bring a large pot of salted water or broth to a gentle boil. Wet your hands to prevent sticking, then shape the mixture into small balls—about the size of a walnut. Drop them gently into the boiling liquid, cover the pot, and reduce the heat to a simmer. Let them cook for about 25 minutes without lifting the lid. They will expand and become light and fluffy as they cook.
- Once done, remove them carefully and add them to your soup or serve immediately. Their soft, airy texture makes them perfect for soaking up rich broth.
Notes
- Chill the mixture for best results.
- Don’t overmix the dough.
- Use fresh eggs for better texture.
- Cook with lid closed at all times.
- Use gentle simmer, not rapid boil.
- Wet hands before shaping.
- Add herbs for flavor variation.
- Serve immediately for best texture.