Kosher Perfect Matzo Balls Recipe - Food.com (2024)

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photo by Jonathan Melendez

1. Can one freeze matza balls ?

   scohen1110

2. Can one freeze matza balls ?

   scohen1110

3. When do I add optional spices.

   Devorah L.

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4. Matzo ball

   Shelly L.

5. Inspite of multiple adaptations I cannot make matzo balls at my altitude of 7500 ft. As soon as they come to a boil they flake apart and they look so terrible I throw them out. Please respond only if you live at a high altitude and actually make good matzo balls! Thanks

   Jacki H.

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Reviews

1. I have made so many matzo balls in my life it is hilarious. This recipe is my absoluteyl go-to favorite. I have made them soft and firm and I just compromise - 1 tsp baking powder and 2 tsp broth. Btw, my husband's mother might make the single hardest matzo balls in life so I have now been crowned the point person in every holiday to make the soup. Btw, I use this recipe every time. And I am no sloucher, I have cooked in France and here in the US and I am jewish. I give this one a big five stars.

   catzmiao

2. I never knew there was a scientific method in making matzo balls. My husband grew up with soft ones and we are German; therefore, we like them hard. BTW, for an awesome dish......take your leftover hard matzo balls, slice them in half, and flat-side down slice them like you would an onion. Fry (any oil or butter) them with onion until slightly browned......Ummm, delicious! Unfortunately, we never have enough matzo balls left for frying. Try it, you'll like it.

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3. I have tried several recipes, and this one by far is the best! It's getting a permanent spot in my recipe book! The ones I've made before were always too tough. These are perfectly fluffy and the perfect size! My family gobbled them up!

   Jennifer E.

4. With respect Ken, baking powder is kosher for Passover with proper kosher certification, and this recipe never claimed to be kosher for Passover anyway so what is your point? This recipe offers choices for different out-comes in method of preparing matzo balls, something that is not on every box of matzo meal ever sold; why the sour grapes? In reference to a question on use of baking powder for Passover Rabbi Soloveichik said: "They're just minerals. What do we care about minerals?" In case you are wondering I am othodox, observant and a mashgiach (kosher supervisor). Try being nice and maybe a little more cautious to read something before you respond to it and maybe have half a clue what you are talking about next time. Have a nice day.

   petrovern

5. Perfection. I have always been afraid to make these. My grandmother made them. My wife's grandmother made them. May they both rest in peace. My wife has made them. Always light and flavorful. This time it was my turn. I followed the recipe and was amazed. They floated to the top of the pot immediately. This is the sign of a well made matzoh ball. A floater is the goal. Mine floated and were delicious. Today I am making another batch. We used up the last batch so quickly. Thank you for your awesome recipe.

   Jeff D.

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Tweaks

1. I always made matzoh balls with chicken soup, so always had access to rendered chicken fat. A couple of years ago, though, I just wanted the matzoh balls and couldn't figure out what to do about the fat needed in the recipe. A friend suggested a great work-around; butter and peanut oil together, up to the amount needed in the recipe. I tried it and it worked amazingly!! It's now my go-to, and I don't worry about using chicken fat anymore. I also don't mix the butter and peanut oil. If my recipe calls for a 1/3 of a cup, I put butter and peanut oil up to the 1/3 line on my measuring cup and throw them in. It always works.

   susan

2. I love matzoh balls, although my least favorite are the big mushy/soft ones most delis and diners serve. I was in my early 20's when I had my first MB. Then, at 30, I married a Jewish man and learned to make them myself. While I agree you should not stir matzoh balls (the softer ones are apt to break), I find it best not to leave the ones on top stay on top and the ones below stay below. I gently rub across the to MB's with the bottom of my ladle, allowing the bottom MB's to slip to the top with the gentle downward pressure on the top ones.

   Lorraine P.

3. My Mom, who makes the best and lightest matzo balls in the world puts 5 or 6 chicken bullion cubes in the pot of water you boil the matzo balls in. It definitely adds to their flavor.

   myclioads

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