No-Nonsense Matzo Balls (2024)

FAQs

Can I use olive oil instead of vegetable oil in matzo balls? ›

It's one of the few things (maybe the only thing?) that I make from a box mix. One of the only things I do to dress this up is to use extra virgin olive oil in place of the run-of-the-mill vegetable oil that the instructions call for. It really makes the matzo balls rich and delicious.

I think with medium-low heat, agitation from the boiling water with lots of room in the pot helps create fluffier balls. And every matzoh ball expert knows, DO NOT OPEN THE LID DURING COOKING, as the steam and pressure also helps make those light airy dumplings. So, as we say, NO PEEKING!

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn't boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes.

At that table, matzo balls serve as an Ashkenazi Jewish cultural symbol and reminder of past hardships — matzo representing the unleavened bread that the Jewish people ate in the desert to sustain themselves during their exodus from Egypt.

A quiet murmur: You don't have to worry too much about over-handling your matzo balls, but you should consider the vigorousness of your boil. Molly says it's incredibly important that your matzo balls cook at a simmer, because a roiling boil will be too harsh and could cause them to disintegrate.

If substituting olive oil for vegetable oil (or another cooking oil) in your baking recipe, you can use a 1:1 ratio. Because of olive oil's distinct flavor, it might affect the flavor of the baked product.

You can't overcook a matzo ball. It's not possible. But you can absolutely under cook one. So if you need to leave it in longer, that's OK.

The manner of rolling the matzo ball mixture influences the consistency. I've found the matzo balls are denser when, after being rolled into balls, they are chilled again for a few minutes. Lastly, the matzo meal itself can make a difference.

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience.

Whether you prefer a light and fluffy matzo ball or a chewier and denser one, there is a recipe out there for you to try. One thing is for sure though, every matzo ball floats right out of the pot, then sinks. Even the dense and chewy version sunk after soaking in broth overnight.

How long to refrigerate matzo balls before cooking? ›

Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight. Boil 12 cups of water in a 4 to 5-quart saucepan. With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water.

The 18-minute rule

One thing's for sure: matzo must be made fast so there's no chance of fermentation. The dough should be in a constant state of motion, being kneaded right until it's transferred to a super-hot oven on long poles.

Transliterations of knaidel

Alternate transliterations of the Yiddish term for matzah ball, in the singular, include: knaidl, knaidel, kneidl, and kneidel.

They break the matzo in two, returning the smaller piece to the stack and putting aside the larger piece to be eaten later during Tzafun ("Hidden", the twelfth part of the Seder, which immediately follows the main meal). This is the afikoman, which is wrapped in a napkin before being hidden.

German, Austrian, and Alsatian Jews were the first to prepare matzo balls for their soup; middle eastern Jews introduced additional variations. An early recipe for matzo ball soup, made with beef stock, is found in The Jewish manual, or, Practical Information in Jewish and modern cookery (1846).

For example, corn, soybean, and olive oil are all technically vegetable oils. However, they do not have the same nutritional make up or benefits. The term 'vegetable oil' typically refers to high processed cooking oils that have very low nutritional value and few health benefits, such as canola, sunflower, or soybean.

Olive oil is great for cooking but different types should be used for different cooking methods. Light olive oil can withstand higher temperatures of over 450 degrees F in comparison to extra virgin olive oil, which has a deeper color and has a smoke point of 320 degrees F.

All cooking oils have what is called a "smoke point," the temperature at which the oil starts to break down and smoke. And where there's smoke, there will soon be fire. This is why extra virgin olive oil, which has a low smoke point of 350°F to 410°F, shouldn't be used for high heat cooking, especially frying.

From cold Gizpacho to chicken noodle, extra virgin olive oil is a healthy and delicious way to spice up bisques, broths, soups and stews.