Matzo ball soup is a traditional dish served during Passover seders, consisting of round, boiled dumplings made of matzo meal served in a seasoned chicken broth. While some may prefer dense matzo balls, known as “sinkers,” many people enjoy the light and fluffy texture of “floaters.” These floaters allow the flavors and textures of the soup to shine through without weighing you down.
To achieve the fluffiest matzo balls, there are six easy tips to incorporate into your recipe:
1. Swap still water for sparkling water: Adding sparkling water to your matzo ball mix helps aerate the dough, making the matzo balls light and springy once cooked.
2. Use schmaltz: Instead of neutral fats like vegetable oil, using schmaltz (chicken fat) adds flavor and a smooth texture to the matzo balls. Homemade schmaltz, rendered from chicken skins with onion, can provide the ultimate chicken flavor.
3. Whip your egg whites: Separating the yolks from the whites and whipping the egg whites until they form medium peaks before gently folding them into the mix can add an extra layer of fluffiness to the matzo balls.
4. Don’t overmix: Mixing the matzo ball batter until just combined and avoiding overworking it is crucial to prevent a tough and dense texture.
5. Let it rest: Allowing the matzo mix to sit for at least half an hour before forming the balls helps the matzo meal hydrate properly, absorb the fats and liquids, and enhances the flavor.
6. Just use the mix: While some chefs prefer to make matzo balls from scratch, many swear by the convenience and reliability of the Manischewitz matzo ball mix. Following the directions on the box precisely can result in foolproof fluffy matzo balls.
By following these tips, you can create the fluffiest and most delicious matzo balls for your Passover celebration. Enjoy the light and airy texture of floaters in your matzo ball soup, allowing the flavors of the broth to shine through with every spoonful.
