{"id":1963218,"date":"2024-02-23T15:55:37","date_gmt":"2024-04-16T21:46:17","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1963218"},"modified":"2024-04-17T10:43:15","modified_gmt":"2024-04-17T15:43:15","slug":"matzo-balls","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/matzo-balls\/","title":{"rendered":"Matzo Balls"},"content":{"rendered":"

For many people around the world, there is no greater comfort food than a warm bowl of soup. Matzo ball soup<\/a> was my family’s starter for every Jewish holiday and often made an appearance at our Friday night Shabbat dinner. Our matzo ball recipe was so good that I would forget there was a full meal to follow and instead fill up on the fluffy, slightly salty matzo balls. I couldn’t get enough!<\/p>\n

I used to make these doughy dumplings with a matzo ball mix. Once I learned how to make matzo balls from scratch, I never went back. Homemade matzo balls are just as fast to make and use only a handful of ingredients. You’re sure to love them, but what’s more, everyone else is sure to love you<\/em> for bringing the best-ever matzo balls to the table.<\/p>\n

What is a matzo ball?<\/h2>\n

Matzo balls are Jewish soup dumplings made from matzo meal<\/a>. They’re kosher for Passover, but you don’t have to celebrate Jewish holidays to whip up this matzo ball recipe. Matzo balls have a salty flavor and a pillowy texture that make them comforting by nature, so enjoy them any time of year (and especially when you’re feeling under the weather).<\/p>\n

There’s a longstanding debate about which matzo balls are better: floaters or sinkers. Floaters are light and airy, whereas sinkers are so dense they literally sink to the bottom of the pot. This recipe for matzo balls uses baking powder<\/a> and soda water, key ingredients in creating a good floater (which is my personal favorite).<\/p>\n

What are matzo balls made of?<\/h2>\n

Family recipes vary, but all matzo balls recipes are made from matzo. Sometimes spelled “matzah” or “matza,” this unleavened bread is made with flour and water, and it’s eaten during Passover. Once baked, matzo has the texture of a really large cracker\u2014and it looks like one, too. There are plenty of ways to cook with matzo<\/a> when keeping kosher for Passover, and this versatile ingredient can be used whole, cracked or ground.<\/p>\n

Matzo Ball Ingredients<\/h2>\n

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