There’s no debate. At least not in this house. Hubby likes light, fluffy, soft, pillowy, perfectly round matzo balls that cut like butter and require no teeth to eat. So that’s what he gets. And the kids know no different, so they love their knaidelach like that too. Truth be told I also have a little thing for hard-as-a-rock-get-me-a-chainsaw matzo balls. But I don’t even know how to make them.
To unload my burdened soul I will have you know I used to make my perfect matzah balls out of a mix. But I was really good at it. And they were really round and really pretty and really tasty and really light and really elicited lots of compliments. So when I first came to Israel and was crying shopping in the supermarket with my cousin Bracha (the same darling of a Bracha who gave me this Turkey Hummus recipe and asked her where I could find the matzah ball mix… she was like WHAT?!?! “they’re so easy to make – I’m giving you my recipe!”
And history was made in my kitchen. My first new recipe in Israel was a success. We did lots of takeout for Rosh Hashanah when I hosted just a few weeks after our aliyah. But I did make my signature Unstuffed Cabbage Soup with my new Homemade Light and Fluffy Matzo Balls.
Yes we eat matzah balls with everything in this here house. Not just for Pesach and not just with Chicken Soup. We eat em with Beef Porridge, Butternut Squash Soup, and straight-up.
These are as easy as the mix, taste way better, and the secret is seltzer AND not to overmix, oh AND light pressure while rolling…
Just watch!
Love your recipes, can I make this the day before and leave it in the fridge overnight?
thanks so much! excited for you to try!
excited to try your receipes
I meant to say everyone likes them light and she made the hard ones -my fingers aren’t working today.
Hey I also like hard as a rock matzo balls but have never actually made them. From what I understand you can follow my recipe but use water instead of seltzer and keep adding matzo meal until your spoon can stand on it’s own in the center of the bowl. Good luck and let us know how it comes out.
everyone light light but my Grammie made the hard and I am trying to make them like hers I know she used chicken fat but how do you make them hard and taste good?
simmering
Oh Ronda I am so happy you think so and so happy you took the time to let us know – not only do I love making videos but I am a visual learner so appreciate how-to videos also!
Thanks for the recipe video! Much easier than just in print! 🙂
Should the water be boiling when you drop in the matza balls
I’ve heard of the seltzer trick but I never knew if it was true or not, I always use the mix. Definitely have to try your recipe though!
You can never have too many matzo ball recipes!!! Looks great!!!
I love your website – its fantastic.
I love the seltzer tip, I’ve never heard it before! I like to cook my matza balls directly in the soup, they soak up all the flavor and taste even better.
I’m with you on the hard matzoh balls, but my family prefer them light and fluffy too!
I love these video recipes!
Love this recipe Jamie. I am going to make chicken soup this weekend and these matza balls for the first time! I hope you and your family are enjoying Israel. I am so glad I can watch your videos from there….I also still watch your old shows on Monday nights with JLTV.
Sending warm blessings and love to you and your family.
Patty 🙂
I started using the OXO goodgrips small cookie scoop (that you featured in Joy of Kosher Purim ed) for forming my matza balls.Love it!! Give the scoop a little oil spritz, as well as your hands and you’ll “have a ball!!”