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Matzah Ball Recipes
Floaters or Sinkers?
Do you prefer your matzo balls buoyant and bouncy or dense and delicious? Would you prefer to cut your matzo ball with a spoon or knife and fork? Whichever way you slice it, matzo balls are good food. Check out these tips to get the perfect matzo ball every time, then go to our recipe section for a great matzo ball recipe.
Tips to get a floater:
- Use carbonated “seltzer” water instead of tap water
- When rolling the matzo ball, handle as little as possible, just until a ball forms. Or use an ice cream scoop and drop them into soup directly.
- Mix your ingredients until combined, but don’t overmix
- Separate your eggs. Whip whites separately and then fold into batter in the end.
- Add baking powder to your mix.
- Note: Bring your soup up to a low boil and not a rolling boil, or your floaters will break apart
Tips to get a sinker:
- Leave the mixture in the fridge longer than the allotted time (a few hours or even overnight)
- When mixing, “overmix” the ingredients
- When rolling the matzo ball, roll it in your hands until you have very compact matzo balls
- Don’t follow any of the floater tips above!
Matzo Ball Recipe
Fun tip for floaters or sinkers: When you are forming matzo balls, put a raisin in the center of one (or two) matzo balls. The person who gets the matzo ball with the raisin will have good luck. (I always do two in case I get the one with the raisin).
Recipe from Real Simple Magazine
1 cup matzoh meal
4 tablespoons vegetable oil
2 quarts plus 2 tablespoons chicken broth
½ cup cold water
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon garlic powder
Separate 2 eggs and put the egg whites in a medium-sized mixing bowl. Set the yolks aside because you will add them later. Whisk the egg whites until they are light and fluffy.
Crack the last egg and combine with the yolks you set aside. Using a fork, beat together. Gently fold the yolks into your fluffy egg whites.
Add matzoh meal, vegetable oil, 2 tablespoons of chicken broth, water, salt, white pepper, and garlic powder, again folding it carefully into your mixture.
Place bowl in refrigerator for 1 hour, until the mixture is chilled and firm to the touch.
Place 2 quarts chicken broth in a large pot. Bring to a boil over medium-high heat.
Remove matzoh mixture from the refrigerator. Using your hands, scoop out a small bit of mixture and gently roll it in your hands to form a ball, about 1 inch (2.5 cm) in diameter. (Rinse your hands with cold water if the dough is sticking to your fingers.)
Using a slotted spoon, place matzoh balls into the chicken stock 1 at a time. Reduce heat so mixture is at a low simmer. Cover pot and allow matzoh balls to cook gently for about 45 minutes until they are cooked enough.
Serve your matzoh balls in the broth they were cooked in, or as a substitute for the noodles in chicken noodle soup.