Here's the deal: Get yourself some ground chicken (dark meat if at all possible, please! While we served ours in a simple bowl of broth, you could also add some vegetables if you wanted a more filling soup. For me, a full 1/4 teaspoon per 1/4 cup of matzo meal is a little too much.

I'd scale it back to just a pinch or 1/8 teaspoon to get the texture I'm after.
Transfer to the fridge to chill for 20 minutes. If you keep matzo balls in a freezer or even in the refrigerator, before consuming them, you should keep them at room temperature for an hour or so. Ladle the soup and matzo balls into bowls and serve. We simmered our matzo balls in homemade chicken stock, though I’ve seen recipes that have you cook the balls in salted water and then add them to the broth for serving.This later method would work better if you are cooking the entire batch of matzo balls at once. On the flip side, if you want even lighter matzo balls, you can double down by using both seltzer and the full payload of baking powder. Spray matzo balls with a little more cooking spray, and sprinkle with cinnamon. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. When your broth or water boils, reduce heat and simmer and drop the matzo balls gently into the liquid. The mixture will look very wet, that’s perfect, see picture below! 5 surprising (and delicious) ways chefs are using matzo – Crumbled into a fine meal, it can make not only matzo balls but pie crust … "Wherever you would use bread crumbs on a roast with herbs and citrus and garlic, you could substitute matzo for that. My go-to has always been dill but the first time I added za'atar I was hooked on the little bump in flavor. They're intended to be in your soup. But after freezing, matzo balls get dehydrated. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.

I’ve had Knoedel (whence comes the Yiddish Knaidel) made from bread crumbs while in Germany (both words just mean “dumpling”.) But when you warm them, they get plumped up. But you can stuff matzo balls with dumpling-like nuggets of meat, and surprise the hell out of your uncle when he first goes to taste his soup. You just want the soup to steam.To prepare the matzo balls, place the matzo flour, baking soda, potato starch, sea salt, black pepper, garlic powder, freshly diced dill, and the liquid from a can of white beans into a bowl and mix until combined. Anyway, I have had 3 boxes of Streit’s matzo meal in my pantry during this year, just … Remove matzo balls from the water with a slotted spoon and place on the dish or tray. Matzo balls don't get soggy. It tasted delicious and was 90% the texture I wanted, but the center was a little dense. Making the Matzo Balls. Is it possible to over cook matzo balls? As good as matzo balls are on their own, I've always looked for ways to add a bit more flavor with herbs or seasoning. Cover the pot with a lid and let the balls cook for 30-35 minutes till fluffy and soft. While your broth or water is warming, form the chilled matzo ball mixture into 1 inch balls. I am not sure if it is possible to overcook matzo balls.

Tzurriz is absolutely right: take one out after 45-60 minutes and cut it open. Certainly, you can reheat matzo balls.

Matzah balls are simple in theory: matzah meal, eggs, schmaltz (a must), broth, seasonings. Next, add in your matzah meal, flax egg, oil, salt, pepper, and dried parsley. Does that mean I should have cooked it longer? If you’ve ever eaten matzo (not chocolate-covered of course), you know what I’m talking about when I say that 7 or 8 days of eating it feels like a life sentence around day 3. I just made a trial ball and simmered it for an hour.

When the soup returns to a simmer, reduce the heat so the soup remains just under a boil, and simmer until the matzo balls are soft in the center and heated through. Please note: You will need to make your matzah balls 8-24 hours ahead of cooking your soup. and didn’t like them at all. Blend until combined.

Beyond the spelling wars, friends of mine have been known to approach fisticuffs over the “floaters” vs. “sinkers” debate.
These can be tricky to get the right consistency. Reheat from the frozen state: place in simmering soup over high heat.