Matzo ball soup isn’t just food—it’s a feeling. And it’s personal. However your matzo balls were growing up is how you like them. I grew up with light and airy matzo balls, which are superior to perfectly rounded, and I will die on this hill. I told you it’s personal!
If you ask my Grandma Judy, the key to the perfect matzo ball is not overthinking it. Don’t make them too big, don’t handle them too much, and whatever you do, let them sit before cooking. As Grandma says, “you want them to just float away.” Craggly edged and unevenly round is the name of the game here. The magic will happen later in the broth.
To find matzo meal (not the matzo ball mix, that’s a different product) I would look in the “ethnic” food section of your grocery store. Or you could always just pulverize a few sheets of matzo until almost powder.
Simply Recipes / Leela Cyd
An Easy Substitution
As far as finding schmaltz or rendered chicken fat (aka liquid gold), that can be more difficult to track down. I’ve found it available at Ralph’s supermarket here in Los Angeles, but you may need to do some research for this one or even make it yourself. Trust me when I say it will be worth it.
If you simply can’t find schmaltz, vegetable or canola oil will do in a pinch. Use the same amount, swapping it 1:1.
The Soup
I don’t include a recipe for the actual soup, so use your favorite chicken soup as the base. This recipe works really well, just leave out the noodles. If you end up with extra broth, freeze it for a rainy day.
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2 large eggs
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2 tablespoons chicken schmaltz, melted and cooled to room temperature
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1/2 cup matzo meal (I recommend Manischewitz brand)
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3 tablespoons chicken broth, plus more if needed
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2 teaspoons kosher salt or 1 teaspoon table salt, plus more for salting the water
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Make the dough:
In a small mixing bowl, whisk the eggs with the schmaltz.
Stir in the matzo meal, chicken broth, and the salt. Stir to combine—the texture should be pasty and spreadable. If it feels a little thick, add a little more broth.
Cover and refrigerate for 1 to 2 hours—the mixture will thicken as it sits.
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Boil the water:
Bring a large pot of salted water to a rolling boil. I like to use about 2 teaspoons of kosher salt in the water.
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Shape the matzo balls:
Gently shape the dough into small balls, more like clumps, that are about the size of a big gumball. Grandma says remember, “Less handling = lighter, float-ier matzo balls.” Place them on a plate or platter.
Simply Recipes / Leela Cyd
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Cook the matzo balls:
Drop them into the boiling water one by one, then cover the pot with a lid. They should pop to the top after a few seconds. Adjust the heat to low and let them simmer for 45 minutes to 1 hour with the lid on. They’ll puff up, doubling in size, and get beautifully craggy and soft around the edges.
Simply Recipes / Leela Cyd
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Serve:
Transfer the matzo balls straight into your hot chicken soup and watch them float like little clouds. Garnish with parsley, dill, and if you are like me, a crumpled up piece of matzo like a crouton.
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| Nutrition Facts (per serving) | |
|---|---|
| 206 | Calories |
| 9g | Fat |
| 24g | Carbs |
| 6g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 3 to 4 |
|
| Amount per serving | |
| Calories | 206 |
| % Daily Value* | |
| 9g | 12% |
| Saturated Fat 3g | 14% |
| 99mg | 33% |
| 708mg | 31% |
| 24g | 9% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| 6g | |
| Vitamin C 0mg | 0% |
| Calcium 19mg | 1% |
| Iron 1mg | 7% |
| Potassium 69mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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