Grocery
Matzo Balls
What it is
These are small, round dumplings typically made from matzo meal, eggs, and fat. They are a traditional Ashkenazi Jewish food, often served in soup. The texture can range from light and fluffy to dense and chewy, depending on the preparation. They are a simple yet satisfying addition to many meals.
How people cook with it
Matzo balls are most commonly associated with hearty soups. They can also be a side dish or a component in other savory preparations.
- In chicken soup
- As a side dish
- In vegetable broth
- With gravy
To prepare matzo balls, you typically mix matzo meal with eggs, oil or schmaltz, and seasonings. The mixture is then formed into balls and simmered in boiling water or broth until cooked through. Some recipes call for chilling the mixture before forming the balls to achieve a firmer texture. They absorb the flavors of the liquid they are cooked in, making them a versatile addition to broths and soups.
How it differs from similar foods
Compared to other dumplings like gnocchi or spaetzle, matzo balls have a distinct texture derived from matzo meal. They are generally lighter than bread dumplings and do not contain flour in the same way as many European dumplings. Their preparation method also sets them apart, often involving a simpler mix of ingredients.
Who it is for
Home cooks preparing traditional Jewish dishes or looking for a unique dumpling for soups.
How to keep the rest
Refrigerate any leftover cooked matzo balls in an airtight container. They can be stored for a few days and reheated gently in soup or broth. Uncooked matzo ball mix should be stored in a cool, dry place according to package directions.