She Strengthens

The Matzoh Ball Divide: Floaters vs Sinkers

When it comes to matzoh balls, people tend to fall into one of two camps: those who prefer the light and airy floaters, and those who enjoy the denser, more traditional sinkers. As a self-proclaimed sinker enthusiast, I’ve always been drawn to the hearty, comforting texture that only a well-made sinker can provide.

A Family Tradition

My love for sinkers can be traced back to my grandmother, Ruchel, who made them with love and care. While I’ve certainly enjoyed my fair share of floaters over the years, there’s something special about biting into a tender, dense matzoh ball that just feels like home.

The Secret to Lighter Matzoh Balls

Some claim that adding club soda to the mixture can help create a lighter, more buoyant matzoh ball. Others swear by cooking them for a longer period of time to achieve the same effect. However, if you’re looking to make traditional sinkers, you can omit the club soda and focus on using high-quality ingredients and a gentle touch when forming the balls.

A Recipe to Try

This recipe, courtesy of Irene Rosenthal, yields 8 large or 16 small matzoh balls that are perfect for serving in your favorite soup.

Ingredients

• 2 tablespoons melted chicken fat, melted shortening, or vegetable oil
• 2 large eggs, lightly beaten
• 1/2 cup matzoh meal
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 tablespoons club soda, chicken broth, or water

Instructions

1. Blend the Fat and Eggs: Combine the fat and eggs in a small bowl, blending until smooth.
2. Add the Dry Ingredients: Add the matzoh meal, salt, and baking powder to the bowl, blending until well combined.
3. Add the Liquid: Add the club soda and mix thoroughly.
4. Chill the Mixture: Cover and refrigerate the mixture for at least 1 hour, or until firm.
5. Form the Matzoh Balls: Using wet hands, form the mixture into balls (2 tablespoons each for 2-inch knaidlach, 1 tablespoon for 1 1/2-inch).
6. Cook the Matzoh Balls: Bring a large pot of water to a boil, lightly salting it. Carefully drop the matzoh balls into the boiling water, covering the pot and cooking at a slow, steady boil for 30 to 40 minutes.
7. Serve and Enjoy: Remove the knaidlach with a slotted spoon and serve in your favorite soup.