My grandma's matzo balls recipe can easily be made as a floater that's light and fluffy or firm matzo balls as we call a sinker. Either way you make them, you'll love them for matzo ball soup!
Prep Time10 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs10 minutesmins
Course: Soup
Cuisine: Jewish
Keyword: matzo ball recipe, matzo balls
Servings: 20matzo balls
Calories: 70kcal
Author: Courtney
Ingredients
4eggs
1teaspoonavocado oilor chicken fat / schmaltz
1teaspoonkosher salt
1/2teaspoonpepper
1teaspoondried parsleyor 1/2 tablespoon fresh
1/4teaspoongranulated onion
3/4cuporiginal seltzer
2cupsmatzo mealuse 1 cup for light and fluffy matzo balls
Instructions
Beat eggs, oil, seasonings, and seltzer.
Add egg mixture into a large bowl with the matzo meal, mix until combined.
Place the matzo ball mixture into the refrigerator for about an hour.
Roll the mixture into balls and place into a large pot with your preferred broth.
Boil the matzo balls for about 30 minutes per batch of matzo balls. Do not overcrowd the pot as the matzo balls will swell up with the liquid as they cook. Also, add in the vegetables so they can get tender.