Grandma Roses Perfectly Fluffy Matzo Balls

Grandma Roses Fluffy Matzo Ball Recipe A Classic

By Amara Vitalis June 27, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever crave that comforting warmth of matzo ball soup ? This matzo ball recipe from my Grandma Rose is the one you need! It's all about those fluffy matzo balls .

Brief Overview

Matzoball soup is a jewish chicken soup recipes. This recipe's from my bubbe, so you know it's good. This is a medium level recipe.

It takes about an hour and a half. This recipe makes 8-10 matzo balls .

Main Benefits

This soup is basically liquid comfort! It can help you if you are sick and it brings you joy! This matzo ball recipe easy is special.

It makes schmaltzy matzo balls like grandma used to make.

Okay, let's get started with what you'll need.

Ingredients Time!

You're gonna need a few things. We'll split it into two groups for easy shopping. First, the matzo ball mix. Then, the cooking stuff.

Matzo Ball Mixture:
- 4 large eggs, 200g
- 1/4 cup vegetable oil, 60ml
- 1/4 cup chicken broth, 60ml
- 1 teaspoon salt, 5g
- 1/4 teaspoon ground white pepper, 1g
- 1 cup matzo meal, 120g
- 1 tablespoon parsley, 5g
- 1/2 teaspoon baking powder, 2.5g
For Cooking:
- 8 cups chicken broth, 2 liters
- 1 tablespoon fresh dill (optional)

Easy peasy, right? Now you are one step closer to making some homemade matzo ball soup .

Ingredients & Equipment: Let's Get Started

So, you wanna make a stellar matzo ball recipe ? Awesome! First, let's gather our supplies. Honestly, it isn's as scary as it sounds.

My own homemade matzo ball soup journey started with a disastrous, rock hard attempt. But don't worry, we'll avoid that!

Main Ingredients For Your Matzah Ball Recipe

Here's what you'll need for approximately 8-10 fluffy matzo ball s:

4 large eggs (US), 200g (Metric). These are your base!
1/4 cup vegetable oil (60ml). Sunflower or canola are good.
1/4 cup chicken broth (60ml). Low sodium is always a good shout.
1 teaspoon salt (5g). Seasoning is key.
1/4 teaspoon ground white pepper (1g). Adds a lil' somethin' somethin'.
1 cup matzo meal (120g). This is a matzo ball recipe , after all.
1 tablespoon finely chopped fresh parsley (5g). Optional, but pretty.
1/2 teaspoon baking powder (2.5g). This is our secret weapon for fluff! Optional, mind you.

For cooking the matzoball soup :

8 cups chicken broth (2 liters). Again, low sodium is your friend.
1 tablespoon finely chopped fresh dill. (optional, for garnish).

Quality indicators? For the eggs, just make sure they're fresh. For the broth, a good quality, low-sodium version is best. Trust me.

Seasoning Notes: The Secret Sauce

Forget bland! A good Jewish chicken soup recipes relies on flavor.

For this Passover soup recipe , salt and pepper are essential. White pepper is subtler than black. I sometimes add a tiny pinch of garlic powder for a bit of oomph.

Don't be afraid to experiment! A little bit of onion powder can be great, too. Dill is a classic garnish. But if you fancy chives, go for it!.

Equipment Needed: Keep It Simple

You don't need fancy gadgets for this matzo ball recipe easy . Just the basics:

Large mixing bowl. For mixing everything together.
Whisk. To get those eggs nice and frothy.
Measuring cups and spoons. Accuracy is key.
Plastic wrap. For chilling the mixture.
Large pot with lid. For cooking the matzo balls.
Slotted spoon or spider skimmer. To gently remove the cooked schmaltzy matzo balls .

No whisk? A fork will do in a pinch. No slotted spoon? Use a regular spoon and be careful.

Remember, the goal is delicious, not perfection. So, grab your bits and bobs and let's get cracking making the matzo soup !

**The Secret to Seriously Fluffy Matzo Balls**

Alright, folks, let's talk Matzo Balls . Not just any matzo balls, though. We're aiming for those light, airy, melt-in-your mouth wonders that float serenely in your bowl of Jewish Chicken Soup Recipes , like little clouds of deliciousness.

Honestly, is there anything more comforting than a warm bowl of Matzoball Soup on a chilly evening?

Prep Like a Pro: Essential Mise en Place

First things first. Gather your troops! You'll need 4 large eggs , 60ml of vegetable oil , 60ml of chicken broth , 5g of salt , 1g of white pepper , 120g of matzo meal , 5g of fresh parsley , 2.

5g of baking powder . Got it all? Great. Let's get organized.

Listen, nobody wants to be scrambling for ingredients mid-recipe. Chop your parsley, measure out your spices. Trust me, it'll save you time and stress. Plus, a clean workspace is a happy workspace.

The step-by-step: Cloud Like Matzo Ball Recipe

Wet Wonders: Whisk those 4 large eggs like you mean it. Add the 60ml of vegetable oil and 60ml of chicken broth . Get it nice and smooth.
Dry Time: Gently fold in the 5g of salt , 1g of white pepper , 2.5g of baking powder , and 120g of matzo meal . Don't overmix! Seriously. It's the enemy of fluffy.
Chill Out: Cover that bowl with plastic wrap. Stick it in the fridge for at least an hour. This is non-negotiable. It’s the secret.
Broth's Ready: While you wait, get 2 liters of chicken broth simmering in a big pot. Not boiling! Simmering .
Roll with It: Wet your hands. Gently roll the mixture into balls, around 4 cm in diameter. Be gentle!
Bath Time: Carefully drop the matzo balls into the simmering broth. Cover the pot. Cook for 20- 25 minutes .

Pro Tips: From Sinkers to Floaters

The Chill Factor: I cannot stress this enough, the chilling time is absolutely key! Don't skip it or rush it. This helps the matzo meal properly absorb the moisture, giving you that Fluffy Matzo Ball Recipe texture.
Simmer, Don't Boil: A gentle simmer is the way to go. A rolling boil will make your matzo balls tough and rubbery. Nobody wants that.
Don’t be afraid to test it: If you are not sure about the consistency, cook a small test Matzo Ball . It will help you understand if you need to add more matzo meal if is too wet, or broth if too dry.

Recipe Notes for the Best Matzah Ball Recipe Ever

Right then, let's talk about a few bits and bobs to make sure your fluffy matzo ball recipe goes off without a hitch.

Honestly, making matzo balls is easier than you think, especially with this little guide! It's like your nan's advice but in writing!

Serving Up Some Comfort: Plating and Sides

Presentation is key, innit? For plating, think simple. A nice bowl of matzo soup , a couple of perfectly round matzo balls bobbing about, and a sprinkle of fresh dill.

Done! As for sides? Classic Jewish chicken soup recipes is the obvious shout. Maybe some crusty bread for dunking. A dollop of horseradish is amazing if you like a bit of a kick.

Keeping it Fresh: Storage Tips

Right, you've made a batch of homemade matzo ball soup . What now? Cooked matzo balls keep well in the fridge for 3-4 days, stored in the broth.

Freezing? That's a bit trickier. They can get a bit soggy. If you have to, freeze them separately from the broth, then reheat gently in simmering broth.

Make sure it is simmering gently .

Mixing it Up: Variations on a Theme

Fancy a twist on the classic? Using gluten-free matzo meal is a great way for people with dietary restrictions to enjoy this Passover soup recipe .

If you're feeling adventurous, a seasonal swap: some chopped carrots, parsnips and swedes would be lovely.

Cracking the Code: Nutrition Basics

Let's keep it simple. Each serving (1-2 matzo balls in broth) is about 120-150 calories. You're getting a bit of protein, some carbs, and some fat.

The good news? Chicken soup is great for colds!

Honestly, making schmaltzy matzo balls is one of those things that seems daunting, but it's actually quite straightforward, especially using matzah ball recipe easy ! I had a massive flop the first time.

They were rock solid. Now I swear by this recipe and you can too. So, give it a go, and don't worry if it's not perfect first time.

You'll get there!

Frequently Asked Questions

Why are my matzo balls always so dense and heavy? I want fluffy ones like my Bubbe used to make!

Dense matzo balls are a common problem, but easily fixed! The most frequent culprits are overmixing the batter (which develops the gluten in the matzo meal) or skipping the chilling step. Chilling allows the matzo meal to properly absorb the liquid, resulting in a lighter texture.

Also, make sure you're gently simmering your matzo balls rather than boiling them to death think of it like poaching an egg, not making a cuppa!

Can I make this matzo ball recipe ahead of time?

You absolutely can! The best way is to prepare the matzo ball mixture, form the balls, and then store them (uncooked) in the refrigerator for up to 24 hours. You can also cook the matzo balls fully and store them in the broth (or separately) in the fridge for 2-3 days.

Just remember they might absorb more broth and become softer upon reheating a bit like day-old Yorkshire puddings!

What can I add to my matzo ball recipe for extra flavour? They taste a bit bland at the moment.

Don't be afraid to jazz them up! A pinch of garlic powder, onion powder, or even some finely grated onion adds a lovely savory depth. You could also use schmaltz (rendered chicken fat) instead of vegetable oil for a richer, more traditional flavor your Grandma would approve.

Consider swapping regular chicken broth for a richer bone broth, too!

Help! My matzo ball mixture seems too wet/dry. How do I fix it?

Achieving the right consistency can be tricky, like baking a good Victoria sponge! If your mixture is too wet, add a tablespoon of matzo meal at a time until it reaches a workable consistency it should be moist but hold its shape.

If it's too dry, add a tablespoon of chicken broth until you reach the same point. Always best to err on the side of caution and add little by little.

I'm catering for someone with Coeliac disease. Can I make a gluten-free matzo ball recipe?

Yes, you absolutely can! Simply substitute regular matzo meal with gluten-free matzo meal. You can find this in most supermarkets or health food stores these days. The rest of the recipe remains the same, so you don't have to worry about any complicated adjustments.

Just double check that your chicken broth is also gluten-free, just in case!

Can I freeze cooked matzo balls? Will they turn to mush?

Freezing cooked matzo balls is possible, but the texture might change slightly. They can sometimes become a bit softer after thawing. To minimize this, freeze them individually on a baking sheet before transferring them to a freezer bag.

When reheating, gently simmer them in chicken broth this helps rehydrate them. Think of it like freezing leftover Shepherd's Pie - still tasty, but maybe not exactly the same as fresh!