Jewish Matzo Balls

These pillowy "floaters" are perfect in chicken soup for the iconic Matzo Ball Soup and make a wonderful replacement for potatoes or flour dumplings to sit next to a saucy braised dish.

5 from 3 votes

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Course: Side Dish, Soup

Cuisine: Eastern European, German, Hungary, Jewish

Prep Time: 15

Cook Time: 10

Cool batter: 2

Total Time: 2 25

Servings:

Author: My Hungry Traveler

Equipment

Medium bowl
Slotted spoon
Large pot

Ingredients

1 cup Matzo meal, or 1 cup matzo finely ground in a food processor
2 tsp Kosher salt
5 large Eggs
¼ cup Avocado oil , unsalted butter, or smaltz
¼ cup Chives, finely chopped (parsley OK)
¼ cup Club soda or plain water

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Instructions

Make Batter - combine matzo meal, salt, and chives in a medium bowl. Using a fork, incorporate eggs into matzo meal one at a time. Mix in fat then water until no more lumps. Cover bowl tightly and refrigerate from 2 to 24 hours.
Make Matzo Balls - ring a large pot of heavily-salted water to a boil. While it heats, Roll matzo ball mixture with your hands into 1¼-inch round balls, about the size of a ping-pong ball. Place completed balls on a plate or pan and continue until batter is used up. Makes about 24 balls.
Cook Matzo Balls - Add matzoh balls to the boiling water and cook until they float, about 10 to 12 minutes. They should be cooked through and puffy. To make matzo ball soup, transfer 2 to 3 balls to soup bowls and top with 1½ cups of homemade chicken soup. Otherwise, remove from the water with a slotted spoon and reserve for another use.

Notes

Matzo balls can be made up-to 3 months in advance and frozen. Reheat in boiling water until warmed all the way through.

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