Simple Matzoh Balls

This stripped-down recipe focuses on the dumplings themselves, no full soup required.

Blend eggs with melted fat (lard or schmaltz), stir in matzo meal and salt, then chill briefly before shaping into balls. They poach in salted water until tender and fluffy, ready to drop into whatever chicken soup you’re serving.

It’s the recipe you need when you’ve got store-bought broth or leftover soup that just needs those classic floaters.

Kitchen Tips

• Keep the water at a gentle simmer, not a rolling boil. Aggressive bubbling can break the balls apart before they set.
• Wet your hands before shaping each ball. The moisture keeps the sticky mixture from clinging to your palms.
• Don’t peek under the lid during cooking. Lifting the cover releases steam and can make the matzoh balls dense instead of fluffy.
• Make them ahead and reheat in soup just before serving. They hold up well for a day or two in the fridge.

Kitchen Variations

• Vegetarian Swap: Replace lard with vegetable oil or melted butter for a meat-free version that still delivers on texture.
• Herb Boost: Fold in 1 tablespoon fresh chopped dill or parsley to the batter for a pop of color and fresh flavor.
• Fluffier Texture: Add 1 tablespoon seltzer water to the mixture for lighter, airier matzoh balls that practically float.