Flop Proof Light Fluffy Matzo Balls
Turn tradition into perfection with this recipe for Flop Proof Light Fluffy Matzo Balls, a must-have addition to your homemade chicken soup or holiday Seder table. These matzo balls are the epitome of airy and tender, thanks to a foolproof combination of matzo meal, eggs, and rich chicken fat (or vegetable oil for a lighter option). Resting the dough ensures proper hydration, while gentle simmering locks in their signature fluffiness. Seasoned with cracked black pepper, garlic powder, and optional fresh parsley, these matzo balls are brimming with flavor while staying delicate enough to float beautifully in broth. Ready in just an hour and ideal for every gathering, this recipe is perfect for beginners and seasoned cooks alike. Say goodbye to dense matzo balls and hello to light, fluffy perfection!
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Recipe Information
Ingredients
- 1 cup Matzo meal
- 4 large Eggs
- 4 tablespoons Chicken fat (schmaltz) or vegetable oil
- 1 cup Water or chicken broth
- 1 teaspoon Salt
- 0.25 teaspoon Cracked black pepper
- 0.5 teaspoon Garlic powder (optional)
- 1 tablespoon Fresh parsley (chopped, optional)
Instructions
In a medium-sized bowl, crack the eggs and lightly beat them using a fork or whisk until combined.
Add the chicken fat (or vegetable oil) and water (or chicken broth) to the eggs, mixing until smooth.
Stir in the matzo meal, salt, cracked black pepper, garlic powder, and parsley (if using). Mix until uniform but do not overmix. The texture should be moist but not overly wet.
Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the mixture to rest and hydrate fully.
Meanwhile, bring a large pot of salted water or chicken broth to a gentle boil. Ensure the pot is deep enough for the matzo balls to expand comfortably.
Wet your hands lightly with water to prevent sticking, then shape the chilled mixture into 1-inch balls. Avoid compressing the mixture too tightly; light rolling is sufficient to form the shape.
Gently drop the matzo balls into the boiling liquid, one at a time, taking care not to overcrowd the pot.
Reduce the heat to a simmer, cover the pot, and cook the matzo balls for 40–45 minutes. Do not remove the lid while cooking, as the steam helps the matzo balls remain fluffy.
Once cooked, test one matzo ball to ensure it is tender and fluffy throughout. If done, remove them from the pot using a slotted spoon.
Serve the matzo balls immediately in hot chicken soup or store them in an airtight container in the refrigerator for up to 2 days. Reheat in soup when ready to serve.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
