The Ultimate Matzo Ball Guide

Sinkers vs Floaters

There is no debate. At least not in the Geller house.

Hubby likes his matzo balls light, fluffy, soft, and pillowy—perfectly round gems that cut like butter and require absolutely no teeth to eat. So, that’s exactly what he gets! The kids don’t know any different, so they’ve grown up loving their knaidelach just that way.

To be totally honest with you (let me unload my burdened soul here), I actually have a little thing for those hard-as-a-rock, “get-me-a-chainsaw” matzo balls. But don’t tell Hubby… and truthfully, I don’t even know how to make them!

My Great Matzo Ball Confession

For years, I made my “perfect” matzo balls out of a mix. And you know what? I was really good at it! They were round, pretty, tasty, and elicited enough compliments to keep me confident. Then, I moved to Israel.

I remember crying in the supermarket shortly after our Aliyah, wandering the aisles with my cousin Bracha (the same darling who gave me that incredible Turkey Hummus recipe). I turned to her, desperate, and asked where I could find the matzo ball mix.

She looked at me like I had grown a second head. “WHAT?! Jamie, they are so easy to make—I’m giving you my recipe!”

History was made in my kitchen that day. My first new recipe in Israel was a success. For that first Rosh Hashanah, we did a lot of takeout (hey, I had just moved!), but I proudly served my signature Unstuffed Cabbage Soup and my brand-new Homemade Light and Fluffy Matzo Balls. I’ve never looked back.

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7 Secrets for Extra-Fluffy “Cloud-Like” Matzo Balls

If you want to achieve that “pillowy soft” status that wins over the skeptics, follow these golden rules:

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1. Fold, Don’t Fidget: Think of your matzo ball batter like a chocolate mousse. You want to incorporate as much air as possible. After you’ve whipped those eggs really well, fold in your extra ingredients gently. If you just stir vigorously, you’ll end up with a dense, lifeless batter.
2. Embrace the Bubbles: Air is the secret ingredient. Look for recipes that use seltzer (it’s literally water packed with carbon dioxide) or some others swear by whipped egg whites.
3. The “No Peeking” Rule: I’ll admit, as a young cook, I had zero patience. I wanted to ogle and taste everything immediately. But just like you wouldn’t dare open the oven while a soufflé is rising, you cannot open the pot while the matzo balls are cooking. They won’t reach fluffy perfection until at least 30 minutes in. Give them 40 minutes under a tight lid before you even think about looking.
4. Sacrifice a Soldier (The Doneness Test): I’m all for being economical, but I’ve learned to appreciate the art of trial and error. Make a few more than you need so you can test one. Take a ball out, cut it in half with a sharp knife. If the color and consistency are the same all the way through, you’re golden. If the center is darker or more dense, they need more time.
5. Oil Your Hands! Don’t be afraid of the fat. Oil (or wet) your hands before rolling to keep the shape perfect and the batter off your palms.
6. The “Massive Pot” Secret: For the lightest balls, use a bit less oil in the batter, but cook them in a massive pot. The extra room allows them to expand to their full, fluffy potential without bumping into each other.
7. Banish Your Salt Phobia: A good matzo ball needs a flavorful environment. Salt the water heavily (think: like the ocean!) before you drop the balls in. It infuses them with flavor from the outside in as they grow.

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Sinker vs. Floater: Which Side Are You On?

Whichever way you roll, remember: the best matzo ball is the one shared with family and a big bowl of love.

Ready to get cooking? Check out my famous Matzo Ball recipe and video here to see exactly how I do it!

Once you’ve mastered the basics, check out our ideas for flavored, colored and/or stuffed matzo balls.