Passover is on the horizon, and you know what that means: matzo balls upon matzo balls. The traditional Jewish dumpling, made from unleavened bread meal, eggs, fat, and oil, is often served in a flavorful chicken soup this time of year. Toss in some carrots and spices, and you have yourself a Kosher classic worthy of the hype. The leftovers of this hearty soup — if youre lucky to have any left, that is — are usually enough to happily feed a family for the week, without a single complaint (via BudgetBytes).
So how does one achieve the perfect, fluffiest possible matzo ball? The key here, as with any good meal, is a bit of patience. According to The Infinite Kitchen, most people struggle with undercooking their matzo balls because they take “shortcuts” to hurry along the simmering process: “I have never seen an overcooked matzo ball,” the outlet notes.
You can’t overcook a matzo ball. It’s not possible. So if you need to leave it in longer, that’s OK.
Keep an eye out for floaters
Its an age-old debate when it comes to matzo balls, but most will agree: you dont want any “sinkers” in your soup. According to Taste With the Eyes, a “sinker” is a dense matzo ball that likely wasnt fully cooked before serving. If youre aiming to make “floaters,” or light and fluffy matzo balls, then youre going to want to start by looking for one thing: floating.
You should let your matzo balls simmer completely covered for about 20 minutes (and dont open the lid, because thats when they might firm up on you). While thats the average time range to shoot for, according to Cooking Tips, youll know that the matzo balls are done once theyve floated to the top of the soup. Dont panic when they sink first, though — once they hit the bottom of the pot, they should rise back to the top of the broth, perfectly cooked and ready for serving.
You’re Doing It All Wrong – How to Make Matzoh Balls
FAQ
Can you overcook a matzo ball?
How do I know if my matzo balls are done?
Why are my matzo balls rubbery?
Do matzo balls float when they’re done?