Susan Gubar’s Matzo Ball Soup Recipe (2024)

FAQs

Why are my matzo balls not fluffy? ›

Turns out, baking powder is key to creating the fluffiest, lightest “floater” matzo balls. Using carbonated water or seltzer in combination with whipped egg whites will help get you fluffy floaters. But baking powder makes the biggest difference.

Add to that the benefits of vitamins A, C, and D in the broth, the anti-inflammatory properties of the soup vegetables, and a boost of energy from the carbohydrates in the matzo balls, and you've got a recipe for feeling better!

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience.

Place them both in air-tight containers in the refrigerator for up to 5 days. Freezing - If you are going to save the soup for longer than 5 days I recommend freezing the soup and matzo balls separately.

The manner of rolling the matzo ball mixture influences the consistency. I've found the matzo balls are denser when, after being rolled into balls, they are chilled again for a few minutes. Lastly, the matzo meal itself can make a difference. Be sure to use unsalted meal in the recipe below, not ``matzo ball mix.

The answer to why some matzah balls come out like rubber balls instead of fluffy clouds, is the addition of water to the batter. It doesn't matter if you add flat water or seltzer to the mix, just don't do it. When my sister was writing her kosher soup cookbook she had to include scratch recipes for matzah balls.

According to Professor Jesse Lachter, a top gastroenterologist at Haifa's Rambam Hospital, a sheet of plain matzah is twice as fattening as a slice of white bread.

If you're constipated, or are prone to it, best to steer clear of matzo, which is dehydrated unleavened bread. In fact, doctors often recommend it for people who have diarrhea, Chey says.

Schmaltz is often sold in small tubs at kosher butchers and at some well-stocked grocery stores.

Can I use butter instead of schmaltz? ›

Yes, butter can be used as a substitute for schmaltz in many recipes. It provides a rich and savory flavor similar to schmaltz and can be used in a 1:1 ratio in most dishes.

The English term "schmaltz" is derived from Yiddish and is cognate with the German term Schmalz, which refers to any rendered fat of animal origin, including lard (more fully Schweineschmalz) and clarified butter (Butterschmalz). English use tends to follow Yiddish, which limits its meaning to rendered poultry fat.

Matzos left over from previous years that were stored in places free of chometz may be used. TIP: If your oven has been kashered for Pesach, simply put them in the oven for a few minutes so the matzos will regain their crispness.

If you overcook them, they'll become tough and rubbery. The best way to cook matzo balls is to simmer them in a pot of salted water for 30-40 minutes. Season the soup well. Chicken soup is a blank canvas, so you can season it however you like.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

One thing is for sure though, every matzo ball floats right out of the pot, then sinks. Even the dense and chewy version sunk after soaking in broth overnight. All in all, there's no correct way to make a matzo ball. You can make them any way you like them!

Note that they'll “look done” after about 10 minutes, however it really does take around 45 minutes to cook all the way to the center of the ball. If you cut one open and the center looks yellow and grainy, like the batter, it's not done yet. You can't overcook a matzo ball. It's not possible.