Ingredients
Method
- To make the matzah balls, place the eggs, vegetable oil, seltzer, matzah meal, and kosher salt in a bowl and mix until combined.
- Cover the matzah mixture and refrigerate for 1 hour or until chilled.
- With wet/damp hands, roll matzah balls using about 1 tsp of the mixture for each ball.
- Place the matzah balls in a large pot of lightly salted boiling water, reduce heat to a simmer, cover and cook for 15 minutes or until the balls are soft and fluffy.
- Heat the chicken stock in a separate pot with carrots and celery (if desired) and cook until vegetables are tender. Add the matzah balls into the stock and serve.
Notes
- For extra fluffy matzah balls, ensure your seltzer/sparkling water is fresh and very cold. I once used flat seltzer and my matzah balls turned out dense; the bubbles are key.
- Do not overcrowd the pot when cooking the matzah balls; cook them in batches if necessary to ensure even cooking.
- Leftover matzah balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in hot chicken stock or microwave until warmed through. They also freeze well for up to 2 months in broth. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overcrowd the pot when cooking the matzah balls; cook them in batches if necessary to ensure even cooking.
- Leftover matzah balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in hot chicken stock or microwave until warmed through. They also freeze well for up to 2 months in broth. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.