📝 About This Recipe
Known affectionately as 'Jewish Penicillin,' these matzah balls are the quintessential comfort food, offering a tender, pillowy texture that melts in your mouth. This recipe balances traditional schmaltz for deep, savory flavor with a hint of fresh ginger and nutmeg to brighten the palate. Whether you prefer them 'floaters' or 'sinkers,' these dumplings are the heart of a soul-warming bowl of chicken soup.
🥗 Ingredients
The Dry Base
- 1 cup Matzah Meal (plain, fine grind)
- 1 teaspoon Baking Powder (for fluffier 'floater' style)
- 1 teaspoon Kosher Salt (plus more for the boiling water)
- 1/4 teaspoon Black Pepper (freshly ground)
- 1 pinch Ground Nutmeg (adds a subtle, professional depth)
The Wet Aromatics
- 4 Large Eggs (at room temperature)
- 1/4 cup Schmaltz (Rendered Chicken Fat) (can substitute with neutral oil, but schmaltz is traditional)
- 1/4 cup Sparkling Water (the secret to light, airy dumplings)
- 1/2 teaspoon Fresh Ginger (finely grated)
- 1 tablespoon Fresh Dill (very finely chopped)
- 1 tablespoon Fresh Parsley (very finely chopped)
For the Poaching Liquid
- 4 quarts Water or Chicken Stock (for boiling the dumplings)
- 2 tablespoons Sea Salt (to season the cooking water)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the 4 eggs until the yolks and whites are fully incorporated and slightly frothy.
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2
Whisk in the melted schmaltz (or oil), sparkling water, grated ginger, chopped dill, and parsley until well combined.
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3
In a separate medium bowl, sift together the matzah meal, baking powder, salt, pepper, and nutmeg to ensure no clumps remain.
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4
Gradually fold the dry ingredients into the wet egg mixture using a rubber spatula. Mix just until combined; do not overwork the batter or the balls will be tough.
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5
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. This 'rest' is crucial as it allows the matzah meal to fully hydrate, ensuring the balls hold their shape.
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6
Fill a large, wide stockpot with 4 quarts of water or stock and add 2 tablespoons of salt. Bring to a rolling boil over high heat.
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7
Prepare a small bowl of cold water to dip your hands in. This prevents the sticky dough from clinging to your palms.
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8
Remove the dough from the fridge. Wet your hands and scoop about 1 to 1.5 tablespoons of dough, gently rolling it into a ball roughly the size of a walnut or golf ball.
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9
Gently drop the balls into the boiling water one by one. Once all balls are in, reduce the heat to a low simmer.
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10
Cover the pot with a tight-fitting lid. This is the most important rule: Do not peek! Opening the lid lets steam escape and can cause the matzah balls to collapse.
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11
Simmer for 35-40 minutes. The matzah balls will puff up and double in size.
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12
Test one ball by removing it with a slotted spoon and cutting it in half. It should be light and uniform in color all the way through; if the center is dark and dense, simmer for 5 more minutes.
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13
Remove the cooked matzah balls with a slotted spoon and transfer them directly into a hot bowl of chicken soup to serve.
💡 Chef's Tips
Always use sparkling water (seltzer) for 'floaters' as the carbonation creates air pockets for a lighter texture. Never open the lid during the simmering process; the steam is what cooks the center and keeps them fluffy. If you prefer 'sinkers' (dense matzah balls), omit the baking powder and the sparkling water, and reduce the eggs by one. Wet your hands frequently while rolling the balls to achieve a perfectly smooth exterior without sticking. For maximum flavor, cook the matzah balls in a mixture of half water and half chicken stock.
🍽️ Serving Suggestions
Serve 2-3 matzah balls in a deep bowl of clear, golden chicken consommé with sliced carrots. Garnish with a generous sprig of fresh dill and a crack of black pepper. Pair with a side of crispy potato latkes and applesauce for a full festive meal. Serve alongside a glass of dry Riesling or a warm cup of lemon tea. Add shredded boiled chicken and sliced celery to the soup for a heartier meal.