Fluffy Matzo Balls
Elevate your classic matzo ball game with this recipe for Fluffy Matzo Balls—perfectly tender, richly flavored, and irresistibly light. Made with simple ingredients like matzo meal, schmaltz or vegetable oil, and club soda, these traditional dumplings are infused with fresh parsley and a hint of optional nutmeg for a subtle twist. The secret to achieving their signature airy texture lies in chilling the dough and using a gentle touch when shaping. Simmered to perfection in chicken broth or salted water, these matzo balls are the ultimate addition to your favorite chicken soup or comforting family meal. Whether for Passover or a cozy weeknight dinner, this recipe guarantees flavorful, pillowy results that will delight every guest at your table.
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Recipe Information
Ingredients
- 1 cup matzo meal
- 4 large eggs
- 0.25 cup chicken fat (schmaltz) or vegetable oil
- 0.25 cup club soda
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon ground nutmeg (optional)
- 8 cups chicken broth or salted water
Instructions
In a medium bowl, whisk together the eggs, chicken fat (or oil), and club soda until well combined.
Stir in the matzo meal, salt, black pepper, parsley, and optional nutmeg. Mix until the ingredients are incorporated, but avoid overmixing.
Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the matzo meal to absorb the liquid and firm up slightly.
While the mixture rests, bring the chicken broth or salted water to a boil in a large pot over medium-high heat.
Once the matzo ball mixture is chilled, use wet hands to form it into walnut-sized balls (about 1 inch in diameter). Avoid compressing the balls too tightly to keep them fluffy.
Reduce the heat of the broth to a gentle simmer. Carefully drop the matzo balls into the pot, making sure not to overcrowd them as they will expand during cooking.
Cover the pot and cook the matzo balls for 30-40 minutes, turning them occasionally to ensure even cooking. They should be light and floating when done.
Use a slotted spoon to remove the matzo balls and transfer them to serving bowls. Serve immediately in chicken soup or as desired.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 9559 mg | 416% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.0 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 887 mg | 19% | |
*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.
