Floater matzo balls are a delightful addition to any soup, particularly during Passover. These light and airy dumplings are a cherished tradition, often served in a steaming bowl of chicken stock. The secret to their fluffy texture lies in the right balance of ingredients and a few simple techniques. In this post, we’ll explore how to create the perfect floater matzo balls that will elevate your soup experience.
The Upside of Floater Matzo Balls
Floater matzo balls provide a comforting, satisfying texture that can transform any broth into a hearty meal. They absorb the flavors of the soup while remaining tender and fluffy. Here are a few reasons to love floater matzo balls:
- Light and airy texture that complements rich soups.
- Easy to make at home with simple ingredients.
- Customizable with herbs and spices for added flavor.
- Perfect for special occasions and family gatherings.
What Goes Into Floater Matzo Balls
Creating the ultimate floater matzo balls requires a few key ingredients. Here’s what you’ll need:
- 1 cup matzo meal
- 1 teaspoon baking powder (optional for Passover; see notes below for details)
- 1/4 teaspoon sea salt, heaping
- 1/4 teaspoon garlic powder, heaping
- 1/4 teaspoon onion powder, heaping
- 1/4 teaspoon white pepper (optional)
- 4 large eggs
- 1/4 cup melted schmaltz, avocado oil, or safflower oil (use schmaltz for best flavor)
- 1/4 cup unflavored seltzer (only needed if not using the baking powder)
- 1 tablespoon minced fresh dill or parsley (optional)
- 5 quarts chicken stock (I highly recommend homemade chicken stock; none on hand? Check out the alternative method outlined below)
Equipment & Tools
Before you begin, gather the following equipment to make the process smoother:
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Large pot for boiling
- Slotted spoon for removing matzo balls
Floater Matzo Balls: How It’s Done
Follow these simple steps to create your floater matzo balls:
Step 1: Prepare the Mixture
In a large mixing bowl, combine the matzo meal, baking powder (if using), sea salt, garlic powder, onion powder, and white pepper. Whisk together until well blended.
Step 2: Add the Wet Ingredients
In a separate bowl, beat the eggs. Once beaten, add the melted schmaltz (or oil) and seltzer (if not using baking powder). Mix until combined.
Step 3: Combine the Mixtures
Pour the wet mixture into the dry ingredients. Stir gently until just combined. If you’re adding fresh dill or parsley, fold it in at this stage. Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes.
Step 4: Prepare the Broth
While the matzo mixture is resting, heat 5 quarts of chicken stock in a large pot over medium heat. Bring it to a gentle simmer.
Step 5: Shape the Matzo Balls
Once the mixture has rested, wet your hands and scoop out about a tablespoon of the matzo mixture. Roll it into a ball. Repeat until all the mixture is shaped into balls.
Step 6: Cook the Matzo Balls
Carefully drop the matzo balls into the simmering chicken stock. Cover the pot and let the balls cook for about 20 minutes, or until they have expanded and are cooked through. Avoid lifting the lid too often, as this can affect the cooking process.
Step 7: Serve and Enjoy
Once cooked, use a slotted spoon to remove the matzo balls from the stock. Serve them in bowls with extra broth, and enjoy the comforting flavors of your homemade soup.
Allergy-Friendly Swaps
If you have specific dietary needs, here are some suggestions for substitutions:
- For gluten-free matzo balls, use gluten-free matzo meal.
- Replace eggs with a flaxseed meal or chia seed mixture (1 tablespoon flaxseed meal or chia seeds + 2.5 tablespoons water = 1 egg).
- Use vegetable oil instead of schmaltz for a dairy-free option.
Notes on Ingredients
When preparing your floater matzo balls, consider the following:
- If using baking powder, it will help the matzo balls rise and remain fluffy.
- Schmaltz is rendered chicken fat and adds a rich flavor to the matzo balls; however, avocado or safflower oil can be used as a lighter alternative.
- Fresh herbs can enhance the flavor; feel free to experiment with other herbs like thyme or chives.
Save It for Later
If you have leftover matzo balls, store them in the refrigerator for up to three days. You can reheat them gently in broth before serving. Alternatively, matzo balls can be frozen for up to a month. Just make sure to place them in an airtight container to prevent freezer burn.
Your Questions, Answered
Can I make matzo balls ahead of time?
Absolutely! You can prepare the matzo ball mixture a day in advance and store it in the refrigerator. Just remember to shape and cook them fresh just before serving for the best texture.
What if I don’t have schmaltz?
If you don’t have schmaltz on hand, you can substitute it with avocado oil or safflower oil. While schmaltz adds a unique flavor, the oils will still yield delicious results.
How can I make matzo balls less dense?
To achieve lighter matzo balls, ensure you mix the ingredients gently and avoid overmixing. Keeping the mixture in the fridge for a while also helps them puff up during cooking.
Can I use vegetable stock instead of chicken stock?
Yes! If you prefer a vegetarian option, feel free to use vegetable stock. Even though the flavor will differ, your matzo balls will still be delightful in the broth.
If you’re looking for more delicious soup recipes to pair with your floater matzo balls, consider trying:
Before You Go
Floater matzo balls are more than just a soup accompaniment; they are a symbol of comfort and tradition. With their airy texture and ability to absorb the flavors of the broth, they can turn any meal into a celebration. By following this recipe, you’ll not only create a delicious dish but also a warm memory that can be shared with family and friends. Enjoy your homemade floater matzo balls and the joyful moments they bring to your table!
Floater Matzo Balls
Ingredients
Equipment
Method
- In a large mixing bowl, combine the matzo meal, baking powder (if using), sea salt, garlic powder, onion powder, and white pepper. Whisk together until well blended.
- In a separate bowl, beat the eggs. Once beaten, add the melted schmaltz (or oil) and seltzer (if not using baking powder). Mix until combined.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. If you’re adding fresh dill or parsley, fold it in at this stage. Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes.
- While the matzo mixture is resting, heat 5 quarts of chicken stock in a large pot over medium heat. Bring it to a gentle simmer.
- Once the mixture has rested, wet your hands and scoop out about a tablespoon of the matzo mixture. Roll it into a ball. Repeat until all the mixture is shaped into balls.
- Carefully drop the matzo balls into the simmering chicken stock. Cover the pot and let the balls cook for about 20 minutes, or until they have expanded and are cooked through. Avoid lifting the lid too often, as this can affect the cooking process.
- Once cooked, use a slotted spoon to remove the matzo balls from the stock. Serve them in bowls with extra broth, and enjoy the comforting flavors of your homemade soup.
Notes
- If using baking powder, it will help the matzo balls rise and remain fluffy.
- Schmaltz is rendered chicken fat and adds a rich flavor; however, avocado or safflower oil can be used as a lighter alternative.
- Fresh herbs can enhance the flavor; feel free to experiment with other herbs like thyme or chives.
