Matzoh Balls

These matzoh balls lean toward the floater end of the floater-vs-sinker debate, light and tender rather than dense. The split between the two camps comes down to fat ratio and rest time, and this recipe gets both right: a third cup of oil for richness, plus a long chill that hydrates the matzo meal thoroughly so the balls puff in the simmer.

Ground ginger is the heirloom touch. Many traditional family recipes include a quiet half teaspoon to balance the eggy richness with a faint warmth. It’s not assertive enough to taste like ginger; it just makes the matzo balls taste rounder and more interesting.

The long chill is the real secret. Thirty minutes is the absolute minimum; overnight is dramatically better. As the matzo meal absorbs the liquid, the mixture firms up enough to shape and the balls cook through evenly without any gummy raw center.

Simmer in salted water, not stock. The salted water (or stock) does the actual cooking, then transfer the balls to hot chicken broth at serving. Cooking matzo balls directly in soup turns the broth cloudy and starchy.

Pro Tips

• Wet your hands before shaping. The mixture is sticky; wet hands keep balls round and smooth.
• Don’t crowd the pot. Matzo balls double in size as they cook. Use a wide pot and cook in a single layer.
• Keep a tight cover during the simmer. The trapped steam helps them puff.
• Don’t lift the lid until the full 30 minutes are up. Pressure changes deflate the balls.

Variations

• Add 2 tablespoons of finely chopped fresh dill or parsley to the mixture for an herby twist.
• Stir in a pinch of nutmeg or grated lemon zest for a subtle aromatic.
• For pareve service, ensure the oil is plant-based and use vegetable broth instead of chicken.