Perfect Kosher Matzo Balls Recipe – Soft or Firm!

Kosher Perfect Matzo Balls Recipe

Matzo balls are a cherished part of Jewish cuisine, often served in a comforting bowl of soup. While many have fond memories of their bubbie’s matzo balls, everyone seems to have their own unique recipe. Some prefer them light and fluffy, while others love them dense and firm. Regardless of personal preference, this straightforward method guarantees perfect matzo balls every time, whether you’re after that soft, melt-in-your-mouth texture or a firmer consistency. The beauty of this recipe lies in its simplicity, allowing you to achieve the matzo ball of your dreams without any fuss.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Recipe Yield: 18-24 matzo balls
• Cuisine: European, Kosher
• Category: Clear Soup
• Servings: Varies based on size (18-24 matzo balls)

Ingredients

Nutritional Information (per serving, approximate)

Instructions

1. Prepare the Dry Ingredients:
   Begin by measuring and mixing the dry ingredients in a large mixing bowl. This includes the matzo meal, kosher salt, baking powder, onion powder, garlic powder, dried parsley, dill weed, and black pepper. Stir everything together until it is evenly distributed.

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2. Prepare the Wet Ingredients:
   In a separate bowl, crack the eggs, one at a time, into a clear glass to inspect for any blood spots. Once checked, pour the eggs into a second bowl. Add the oil or schmaltz to the eggs. If you prefer firmer matzo balls, substitute the water with broth (chicken or vegetable). Stir the mixture gently with a fork until the yolks are broken, and the oil is just combined.

3. Combine Wet and Dry Ingredients:
   Pour the egg mixture into the bowl with the dry ingredients. Use a fork to gently stir the two mixtures together. DO NOT OVERMIX—this is key to ensuring light, tender matzo balls. Overmixing will result in tough matzo balls. Think of it as mixing muffin batter: stir until just combined.

4. Let the Mixture Rest:
   Cover the bowl and place the matzo ball mixture in the fridge for at least 1 hour. This resting time helps the flavors meld and ensures the dough firms up, making it easier to roll into balls.

5. Boil the Water:
   While the mixture is chilling, bring a large pot of water to a rolling boil on the stove. You’ll need enough water to comfortably float the matzo balls, so use a large enough pot. Salt the water lightly, if desired.

6. Shape the Matzo Balls:
   Once the matzo mixture has rested, gently scoop teaspoon-sized amounts of the dough and roll them into 1-2 inch balls. The size of the matzo balls depends on personal preference, but keep in mind they will expand slightly while cooking.

7. Cook the Matzo Balls:
   Carefully drop the matzo balls into the boiling water, one by one. Be sure not to overcrowd the pot. Once all the matzo balls are in the water, do not stir. Let the water return to a boil, then reduce the heat to a rolling simmer. Allow the matzo balls to cook for 40 minutes. As they cook, they will rise to the surface.

8. Serve and Enjoy:
   Once the matzo balls have floated to the top and simmered for the full 40 minutes, carefully remove them from the water with a slotted spoon. Serve them hot in your favorite soup, alongside a hearty stew, or as a side dish with gravy. They can also be placed on a cookie sheet and frozen for later use.

Tips for Perfect Matzo Balls:

• Firm vs. Soft: For firmer matzo balls, you can increase the amount of broth and water. The more liquid you add, the denser the balls will be. If you prefer light, fluffy matzo balls, stick to the water as the liquid base and be sure not to overmix the batter.
• Storage: These matzo balls store well in the fridge for up to 3 days or can be frozen for up to 3 months. To reheat, simply drop them into hot soup or simmer in a small amount of broth until warmed through.
• Flavor Variations: Feel free to experiment with different herbs and spices to customize your matzo balls. Add a pinch of turmeric for color, or swap the dill for fresh cilantro for a twist on tradition.

These matzo balls are a true comfort food that pairs perfectly with a steaming bowl of chicken soup or a rich beef broth. Whether you prefer them soft and pillowy or firm and hearty, this recipe offers a simple, reliable method to create the perfect matzo balls every time. Enjoy a taste of tradition in every bite, and remember—matzo balls might just be the one dish where “everyone’s bubbie” can agree!