How to Create the Lightest and Airiest Matzo Balls

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One of the most cherished elements of a Passover seder is undoubtedly matzo ball soup. This dish features spherical, boiled dumplings crafted from matzo meal, served in a flavorful chicken broth. While some diners favor denser matzo balls, often referred to as “sinkers,” there is a strong preference for lighter, airier versions, often called “floaters.” The latter tend to be more popular among those who enjoy a balanced flavor in their soup.

Cookbook author and judge on Top Chef, Gail Simmons, emphasizes the appeal of floaters: “They don’t overpower the chicken broth, allowing other flavors and textures to shine through,” she notes. “Matzo balls should be light enough to enjoy without needing to wrestle with them using your spoon.”

To achieve perfectly soft and fluffy matzo balls when cooking, consider the following six recommended techniques to enhance your preparation.

Incorporate Sparkling Water

Many culinary experts recommend the addition of sparkling water to your matzo ball batter. “Using seltzer instead of still water introduces air bubbles,” explains Caroline Schiff, a 2022 F&W Best New Chef. This aeration mimics the process used in making a light tempura batter, resulting in a light and airy texture for the cooked matzo balls.

Utilize Schmaltz

While a neutral oil like vegetable oil can work, many chefs advocate for schmaltz, or chicken fat, when crafting matzo balls. “Schmaltz provides the smoothest texture and enhances the chicken flavor,” Simmons asserts. Chef David Barzelay of Lazy Bear in San Francisco shares his approach of creating his own schmaltz by rendering chicken skins with onions, yielding both a delicious fat and crispy gribenes as a savory treat.

Beat the Egg Whites

When adding eggs to her matzo ball blend, Schiff separates the yolks from the whites, whipping the whites to create medium peaks. “I gently fold in the whipped egg whites at the very end,” she explains. This technique not only binds the mixture but infuses a delightful, cloud-like lightness into the batter.

Avoid Overmixing

Simmons warns against overmixing the matzo ball batter, advising to combine the ingredients just until they are blended. As with other batters, excessive mixing can result in a tough and dense outcome, rather than the desired lightness.

Allow for Resting

Giving the matzo mixture some time to rest is crucial; Barzelay suggests letting it sit for at least half an hour. This resting period allows the matzo meal to thoroughly hydrate, absorbing the fats and liquids, which enhances flavor and aids in rolling the mixture into balls. Skipping this phase can lead to matzo balls that disintegrate during cooking.

Consider a Pre-Made Mix

While crafting matzo balls from scratch is certainly an option, numerous chefs recommend using the trusted Manischewitz matzo ball mix. “I don’t believe I can outperform what they’ve designed,” claims Todd Ginsberg of The General Muir in Atlanta. “If you follow the instructions they’ve perfected with food scientists over time, you can’t go wrong.” Similarly, Steve Cook, co-founder of the Philadelphia-based restaurant group CookNSolo, asserts, “Just go for the box mix. It works every time.”

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