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Homemade Floater Matzo Balls photo

Floater Matzo Balls

These Floater Matzo Balls are light, fluffy, and perfect for elevating any soup!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish, Soup
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

For the Matzo Balls:
  • 1 cup matzo meal
  • 1 teaspoon baking powder (optional for Passover)
  • 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 (homemade recommended)

Equipment

  • Large Mixing Bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Large pot for boiling
  • Slotted spoon for removing matzo balls

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.