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.

Turns out, baking powder is key to creating the fluffiest, lightest “floater” matzo balls. Using carbonated water or seltzer in combination with whipped egg whites will help get you fluffy floaters. But baking powder makes the biggest difference.

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.

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.

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.

The swap from vegetable to olive oil is a very simple one and is one you should make, for both flavor and health reasons. Olive oil contains many more heart-healthy fats and antioxidants, unlike refined vegetable oil which loses most of its beneficiary qualities during its production.

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.

Store matzo balls in an airtight container in the refrigerator for up to five days. Matzo balls are usually served in soup, but it's best to store them in a separate container. If stored in the soup, they can make the soup cloudy, or they can fall apart after absorbing too much liquid.

If a recipe calls for schmaltz and you don't have any, you can substitute melted butter, ghee, or your choice of cooking oil. You may miss the full-flavored goodness of schmaltz, but you can easily substitute any cooking fat in its place.

Transliterations of knaidel

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

Who invented matzo balls? ›

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).

Matzah, matzo, or maẓẓah (Hebrew: מַצָּה, romanized: maṣṣā, pl. : matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leaven and five grains that, per Jewish law, are self-leavening) is forbidden.

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience. Optional seltzer helps to aerate the matzo balls so that they're light and tender, while optional baking powder allows you to make insanely light and fluffy ones.

REDUCED FAT

The amount of oil in this version was dramatically reduced. This change resulted in a very dense and chewy matzo ball. If this is your jam, just cut the oil in your recipe in half and you'll be happy with the result.

To make matzo balls, you also need fat. Rendered chicken fat, called schmaltz, is traditional, but you could substitute oil or butter (though butter conflicts with kosher dietary restrictions prohibiting combining meat with dairy).

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.

Deep frying: If you like to deep fry at home, then you can probably use either olive oil or vegetable oil. Fresh extra virgin olive oil has a smoke point of about 400 degrees Fahrenheit, which is plenty high enough for most home deep frying situations.

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.