When it comes to matzo balls, people tend to fall into one of two camps: 1) those who like “sinkers,” which are denser and sit happily at the bottom of one’s soup bowl and 2) those who like “floaters,” which are airier and known for their light, fluffy texture. Recipe developer Lindsay Landis of Love & Olive Oil manages to deliver the best of both worlds in this delicious matzo ball soup recipe based on her grandmother’s tried and true method. So, whether you’re searching for the perfect dish to make for your Passover Seder or just looking for a hug in a bowl, you’ve come to the right place.
2 cups matzo meal
2 large eggs, lightly beaten
1/4 cup chicken fat or schmaltz
2 teaspoons kosher salt
1 teaspoon chopped fresh parsley
2 cups boiling water
3–4 quarts chicken broth or stock
1. In a bowl, mix together the matzo meal, eggs, chicken fat, salt and parsley. Pour over boiling water and let sit until mostly absorbed, then lightly mix until no dry crumbs remain. Cover and refrigerate for at least 1 hour to mellow.
2. Roll dough into balls approximately 1-inch in size (they will expand when cooked). Use a light hand here—you don’t want to compress the dough too much lest you lose the light, airy texture. Arrange balls on a plate or baking sheet and cook immediately or refrigerate for up to 1 day.
3. Bring a large pot of chicken broth (preferably homemade) to a bare simmer. Add half of matzo balls (you don’t want to overcrowd them) and cook for 20 to 30 minutes or until balls are cooked through (they will usually start to sink when they are done). Ladle into soup bowls with some broth and serve warm.
*Rendered chicken fat (or schmaltz) is a crucial ingredient to these matzo balls, giving them the majority of their substance and flavor. While you can technically use vegetable oil or shortening here, chicken fat is going to produce a much more flavorful matzo ball. Look for frozen rendered chicken fat in the kosher section of your favorite grocery store or ask your local butcher.