She Strengthens

Mastering the Art of Matzo Balls

Getting matzo balls just right can be a challenge. It’s a delicate process that requires precision and patience. Before opening our Jewish deli, Wise Sons, in San Francisco, we experimented with over 15 different recipes to create the lightest, most tender matzo balls.

The Secret to Success

So, what’s the key to achieving matzo ball perfection? We found that doubling the fat and salt in a basic recipe made all the difference. But it’s not just about the ingredients – handling the matzo balls themselves requires a gentle touch. Overworking the batter can lead to dense, heavy matzo balls.

Choosing the Right Ingredients

When it comes to matzo meal, we swear by Streit’s. Its toasty flavor and coarse texture set it apart from other brands. If you’re making matzo balls for Passover, be sure to choose a kosher for Passover matzo meal.

Planning Ahead

You can make and poach the matzo balls up to two days in advance. Simply keep them in a water bath in the refrigerator until you’re ready to serve. This makes it easy to prepare a delicious, stress-free meal.

Recipe Details

Yield: 10-12 large matzo balls
Difficulty: Medium
Total Time: 55 minutes, plus at least 2 hours chilling time
Active Time: 25 minutes

Ingredients

• 4 large eggs
• 1/4 cup schmaltz (rendered chicken fat)
• 1 cup unsalted matzo meal
• 1/4 cup seltzer water or club soda
• Kosher salt to taste
• Freshly ground black pepper to taste
• 4 quarts cold water
• Vegetable oil, for your hands

Instructions

1. Combine Eggs and Schmaltz
   Beat the eggs and schmaltz together until light and fluffy. You can do this by hand with a whisk or using a stand mixer.

2. Add Matzo Meal and Seasonings
   Gradually add the matzo meal, followed by the seltzer, salt, and pepper. Mix until just combined, then taste and adjust the seasoning as needed.

3. Chill the Mixture
   Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

4. Poach the Matzo Balls
   Combine cold water and a pinch of kosher salt in a large saucepan. Bring to a gentle simmer, then scoop out 10-12 evenly sized lumps of the matzo mixture. Roll each lump into a ball between your palms, being careful not to compress it, and gently place it into the simmering water.

5. Serve and Enjoy
   Reduce the heat to low, cover the pan, and simmer for 30 minutes. If you’re not serving immediately, cool the matzo balls in a cold-water bath and refrigerate for up to 2 days. Reheat gently in your favorite soup and serve.