How to Make Fluffy Matzo Balls
1 cup matzo meal, 4 separated eggs, 1/4 cup seltzer, 1/4 cup schmaltz or oil; chill 30 minutes; simmer covered 25–30 minutes.
What You'll Need
- 1 cup (about 140 g) matzo meal
- 4 large eggs
- 1/4 cup seltzer or club soda
- 1/4 cup schmaltz or vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4–6 quarts salted water or chicken broth (for boiling)
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Large pot with lid
- Slotted spoon
Matzo meal and seltzer are the specialty buys; oil works if you skip schmaltz.
Ratios that work: 1 cup (140 g) matzo meal, 4 large eggs separated, 1/4 cup seltzer, 1/4 cup schmaltz or oil, 1 tsp salt, 1/4 tsp pepper. Fold in soft-peak whites, chill 30 minutes (up to 2 hours), roll 1–1.5 inch balls with a light hand, simmer covered 25–30 minutes. Prep ~20 minutes; cook 25–30.
Mix base, then fold whites
In a large bowl combine matzo meal, egg yolks, seltzer, schmaltz or oil, salt, and pepper. Stir just until combined.
In a clean bowl, beat the 4 egg whites to soft peaks. Fold whites into the meal mixture with a spatula (cut-and-fold) until no white streaks remain. Stop — overmixing packs them dense.
Fresh bubbly seltzer helps lift. Flat soda does less.
Chill 30 minutes
Cover and refrigerate at least 30 minutes, up to 2 hours. Chilling hydrates the meal and firms the fat so balls hold shape.
Roll lightly
Wet hands with cold water. Roll 1–1.5 inch (2.5–4 cm) balls. Do not squeeze — a light touch keeps them from sinking dense. Set on a plate.
Hard packing while rolling is the usual reason matzo balls turn heavy.
Simmer covered 25–30 minutes
Bring 4–6 quarts salted water or broth to a rolling boil. Drop balls in; lower to a gentle simmer; cover tightly. Cook 25–30 minutes without peeking — steam helps them swell (often near double size).
Serve
Lift out with a slotted spoon into hot chicken soup or onto a warm platter. Serve right away.
