Floater Matzo Balls
How to make floater-style matzo balls for Passover from scratch using a few simple ingredients. Includes link to my favorite homemade chicken soup for matzo balls.
Ingredients
- 1 cup matzo meal
- 1 teaspoon baking powder ((optional for Passover - see notes below for details))
- 1/4 teaspoon sea salt, (heaping)
- 1/4 teaspoon garlic powder, (heaping)
- 1/4 teaspoon onion powder, (heaping)
- 1/4 teaspoon white pepper ((optional))
- 4 large eggs
- 1/4 cup melted schmaltz, avocado oil, or safflower oil ((use schmaltz for best flavor))
- 1/4 cup unflavored seltzer ((only needed if not using the baking powder))
- 1 tablespoon minced fresh dill or parsley ((optional))
- 5 quarts chicken stock
Directions
- 1
In a medium mixing bowl, use a fork to stir together the matzo meal, baking powder, salt, garlic powder, onion powder, and white pepper.
- 2
If you're not using baking powder, you may want to use avocado or safflower oil instead of schmaltz. Both of these oils will yield a fluffy result, though they are not as flavorful as schmaltz. Schmaltz tends to make the matzo balls a little heavier, but it's really flavorful.Separate the egg whites from the yolks, putting the whites in one of the medium mixing bowls and the yolks in the small mixing bowl. Use a fork to stir together the egg yolks and oil (or schmaltz), stirring briskly to make sure they are well blended. Gently stir in 1/4 cup of bubbly unflavored seltzer.
- 3
Once your matzo balls are fully cooked, line a baking sheet with wax paper or plastic wrap. Use a slotted spoon to remove the matzo balls from their cooking liquid and place them gently on the lined sheet. Let cool to room temperature.