Every year, it’s the same debate. Should the matzo balls be small or large, solid or airy? Everyone has an opinion. But regardless of who wanted what, in our family, for Passover, grandma was in charge. Our family matriarch liked her matzo balls soft and fluffy, and that is the matzo ball recipe that we share today.
It took years of pleading with her, but eventually, she shared the secret of her light and airy matzo ball recipe, but not the details. Secret in hand, and years of practice later, we have created what we think is the perfect light and fluffy matzo ball recipe.
To be honest, I think she finally told me the secret because, like her, I prefer soft matzo balls.
Grandma’s chicken stock
Grandma’s chicken soup was also perfect. And her secret chicken stock recipe? Sadly, it remains a secret. Every holiday or time with a sick relative would be the same. I would try to get it, although the conversations were almost always the same. “Grandma, call me before you make the soup so I can come over and learn how to do it. “
“Of course dear.”
“Do you promise this time?” This would be followed by another, “Of course dear.“
And then the day would come to make the soup. As promised, the phone would ring and grandma would tell us she was going to make soup. She lived about 45 minutes in traffic but would promise to wait for us. Year after year, the soup would already be simmering by the time we arrived.
“The secret is to let it simmer for hours.” – No that wasn’t it, the secret was what went into the pot. And she never told us.
And since the secret left this world with grandma, the best I can do is to present you with our perfect-every-time fluffy matzo ball recipe, served inside an average soup stock.
The World’s Second Best Fluffy Matzo Ball Recipe
(My grandma’s recipe will always be first in my heart)
- 6 eggs
- 3/4 tsp salt
- 3 Tbsp oil (light tasting type)
- 1 1/2 cups matzo meal
- 1-quart soup stock or salted water
- Separate eggs, placing egg whites in one bowl and yolks in the other.
- Beat the egg whites until stiff.
- In the other bowl, beat the egg yolks and salt together.
- Combine the beaten yolks and the stiff whites.
- Stir in oil.
- Gradually add the matzo meal and stir until smooth.
- IMPORTANT: For the soft result you want, place your mixture in the refrigerator for at least 30 minutes.
- Wet hands with cold water.
- Roll the mixture with your palms into small balls, a bit smaller than golf balls.
- Carefully drop each ball into boiling clear soup stock or salted water (1 teaspoon salt to 1-quart water).
- Cover and cook at a slow boil for 30 minutes, leaving the lid on the entire time (this is THE secret).
After 30 minutes, you should find your fluffy matzo balls floating at the top of your boiling water. It is most commonly served at Passover in chicken soup with carrots and celery, as in the photo above.
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Nutrition Information:Yield: 9 Serving Size: 2 Matzo Balls
Amount Per Serving: Calories: 277Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 127mgSodium: 395mgCarbohydrates: 36gFiber: 1gSugar: 2gProtein: 11g
Our chicken stock
Following grandma’s very limited guidance, I simmer my chicken soup for hours, but it’s never quite the same as hers. Mine is simply a seasoned chicken stock base boiled with fresh carrots and celery added in the last 30 minutes. One day, it will be perfected like the matzo ball recipe, and it will appear here in detail.
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