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The Surprising Secret Behind Perfect Matzo Balls

It may come as a surprise, but the beloved matzo balls that have comforted me through winter colds, celebrated my achievements, and enhanced our Jewish holiday meals actually originate from a box. These culinary treats, so integral to my family’s traditions, are not a product of my mother’s kitchen alone, but rather a staple crop shared by countless others from families around the world.

This revelation has tinged my cooking adventures with a unique perspective. As a recipe editor, I initially resisted the allure of pre-packaged food, believing I could always create superior versions by going the homemade route. Over the years, my cooking experiments included everything from baking bread to making fresh ricotta and even crafting my own tofu. Naturally, preparing matzo balls from scratch seemed like an achievable challenge.

To prove this theory, I meticulously explored various ingredients and techniques. I experimented with different types of matzo meal to find the perfect balance of seasoning, incorporated seltzer and beaten egg whites for a light texture, and used schmaltz to bring depth of flavor. My efforts also included testing the waters with neutral and olive oils, adjusting leavening agents like baking powder and baking soda, and adding a medley of spices and herbs. I simmered my creations in every type of broth imaginable—chicken, vegetable, you name it. Yet, despite all my trials, none produced the nostalgic magic I had experienced as a child.

It wasn’t until I faced a health challenge that my perspective shifted dramatically. To coax me back to better eating habits, my mother sent me a comforting quart of soup along with a box of Manischewitz matzo ball mix. For the first time in weeks, I felt an overwhelming sense of hunger, drawn in by the fluffy, savory matzo balls that seemed to straddle the line between floating and sinking in the soup. It was a culinary experience that revitalized my spirits and reminded me of the power of simplicity—prompting me to order several more boxes immediately.

Memory often proves more impactful than any gourmet ingredient or intricate cooking method. Even if you did not grow up with matzo ball soup, it’s worth starting with the convenience of a box. Much like how store-bought potato chips can surpass homemade varieties, sometimes mass-produced items just hit the mark more effectively.

My colleague, Kate Kassin, shares this sentiment and is a fan of the boxed mix for achieving a perfectly light texture. “They’re light as air!” she enthusiastically states. Kate prefers Streit’s mix, though we both embrace the variety available on the market. The crux of the discussion lies in recognizing the value of convenience while resisting the temptation to craft everything from scratch.

However, we do still indulge in some homemade elements. While Kate, my mother, and I often use the boxed matzo balls, we complement them with our own homemade soups. I prefer a hearty chickpea soup laden with celery and dill, a vegetarian twist that might elicit a playful eye-roll from my grandmother. Yet, perhaps this personal touch is what keeps family traditions alive—adaptations that allow the past to evolve and feel relevant today.

Source
www.bonappetit.com