Best matzo ball recipe: 60 photos
The Best Matzo Ball Soup
Best Matzo Ball Recipe | How to Make Matzo Balls | JOY of KOSHER with Jamie Geller
Matzo Ball Soup
FAQ
We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience. Optional seltzer helps to aerate the matzo balls so that they're light and tender, while optional baking powder allows you to make insanely light and fluffy ones.
From there, it's simply a matter of not rushing the process. For instance, be sure to let the matzo balls rest in the fridge for as long as the recipe specifies. Don't try to rush the cook time, don't cook too many at once, and don't even start cooking them until the liquid has reached a rolling boil.
If they still seem dense or tight, they haven't cooked long enough. The should look soft and airy. Test for doneness by slicing a test matzo ball in half. It should look the same all the way through the center – tender, with no dark spot in the middle.
His answer was definitive: When someone's matzo balls are super dense, it's typically because they have too many eggs, so it's too high in protein — so it binds a little too hard. So, if you're making matzo balls, pay attention to the ratios; a good recipe shouldn't lead you astray.
If you cut one open and the center looks yellow and grainy, it's not done yet. You can't overcook a matzo ball. It's not possible. But you can absolutely under cook one.