Like so many things we normally count on, a large Passover seder cannot happen during the uneasy time of the coronavirus. But the seder must go on! And matzo balls need to be made!
Is it just me, or does it feel like the only appealing soups when it’s the middle of winter are super creamy and overly-filling, while broth based soups just seem a little too light for this time of year? Matzo ball soup is pretty much the solution for when you don’t want a soup that’s too creamy, but don’t feel light a broth will fill you up either. It’s for sure the best of both worlds—light and comforting at the same time. This is the best matzo balls recipe out there, and I’ve tried so many! The best part is, you can just add these to your favorite chicken broth or soup. Stick with what you love, and just add these in for a new twist on dinner.
Simply the best matzo balls recipe ahead:
Homemade Matzo Balls Recipe
I've tested over a dozen recipes, and this by far yields the fluffiest and firm Matzo balls.
By Karen Biton-Cohen
Servings: 10 matzo balls
matzo meal: ½ cup
eggs (large): 2
neutral oil: 2 tablespoons
seltzer water: 2 tablespoons
salt: 1 teaspoon
freshly ground black pepper: ¼ teaspoon
Step 1: In a large bowl, combine the matzo meal, eggs, oil, seltzer, and salt + pepper. Cover with plastic wrap and refrigerate for 20 minutes.
Step 2: Bring a medium-sized pot of (salted) water to a rapid boil.
Step 3: Make sure your hands are wet before doing this next step. Form the mixture into 2 inch wide matzo balls. Carefully drop into the pot, lower the heat, cover, and cook for 30 minutes. (To test the doneness of the matzo balls, take one out, slice in half, and check if the color is consistent throughout.)