Tori Avey’s Favorite Floater Matzo Balls: Irresistible Recipe

Learn to cook the lightest, fluffiest floater matzo balls ever! When it comes to the Jewish holiday of Passover, people tend to love one of two matzo ball textures – floaters or sinkers. My family’s personal preference is for delicate floaters, which are light, tender, and soak up soup broth like a sponge. In this post I’ll walk you through a few different techniques for making floater matzo balls that are light as air. I’ll also share my favorite way to make homemade matzo ball soup – the irresistible chicken soup that matzo balls are typically served with.

What is a matzo ball?

Matzo balls (sometimes spelled “matzah” or “matza”), are a traditional Jewish food that can be likened to a Kosher for Passover soup dumpling. In order to be considered kosher for passover, a recipe cannot contain any leavened grain. The leavened grains in this dumpling are replaced with matzo meal, then combined with eggs, water, fat, and any additional herbs or spices you may like.

Some home cooks prefer light and airy matzo balls, like my recipe below. Others enjoy a firmer, chewier texture, known as “sinkers” (because they sink in the pot). If you enjoy the latter, check out my sinker recipe. It produces a firm, pleasantly chewy texture with the same flavor profile as these floaters.

In my family, we prefer floaters. But how exactly do you make them?

How do you make light and fluffy matzo balls?

There are two ways to make light and airy floaters – use baking powder, or incorporate whipped egg whites with seltzer. Baking powder is the secret to really light floaters. However, some people don’t like to use baking powder during Passover. I’ve included instructions for both approaches in the recipe below – so if you don’t want to use baking powder, no problem.

But honestly, baking powder isn’t against Passover restrictions. Why? Read on!

Can you use baking powder in matzo balls?

For many years, I used Manischewitz mix to make my matzo balls. One day, I studied the ingredients, and noticed sodium bicarbonate and monocalcium phosphate. These are the active ingredients in baking powder.

So, I started doing a little research. 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.

How could baking powder could be kosher for Passover? Baking powder is mineral based, not grain based. Consequently, it does not fall under the banner of “chametz,” the group of foods that are banned for Passover. This issue has been discussed at length on kosher websites across the web. Joan Nathan wrote an article about it for the New York Times in April 2006. In her article, Rabbi Moshe Elefant of the Orthodox Union’s kosher division, says: “There is nothing wrong about a raised product at Passover per se.” The Orthodox Union is the oldest and most widely accepted certifier of kosher foods.

If the OU doesn’t have a problem with certifying baking powder for Passover, neither do I. Actually, there are several brands of kosher for Passover baking powder. Some people choose not to use baking powder they feel it doesn’t jibe with the spirit of the Passover holiday. After all, it is an artificial, non-grain-based form of leavening. Others have no problem using baking powder, as long as it has a kosher hechsher. No judgement here, every family is different.

Suffice it to say, the choice to use baking powder is a matter of tradition and preference. One thing is for sure, it definitely makes for lighter, fluffier matzo balls. However, if you’re in the camp of folks that doesn’t want to use it, I’ve provided alternate instructions below.

Can you freeze matzo balls?

Matzo balls actually freeze well and retain their flavor and texture. Simply cool them to room temperature after cooking. Line a sheet tray with wax paper or plastic wrap, place the matzo balls on a sheet tray, and place in the freezer for 2 hours or so (until they get firm). Transfer to a freezer safe bag or container once frozen. When ready to serve, add them directly to your soup and reheat – no need to defrost.

If you need a delicious chicken soup recipe to serve with your matzo balls, check out my matzo ball soup recipe. It’s truly the best… my family asks for it year-round, whether or not it’s a Jewish holiday! I hope it becomes a favorite in your family, too.

Recommended Products:

Mixing Bowls

Large Pot

Floater Matzo Balls

How to make floater-style matzo balls for Passover from scratch using a few simple ingredients. Includes link to my favorite homemade chicken soup for matzo balls.

PRINT RECIPE Email Me Recipes

COURSE: Main Course

Kosher Key: Meat or Parve, Kosher for Passover

Servings: 24 servings

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Ingredients

• 1 cup matzo meal
• 1 teaspoon baking powder (optional for Passover – see notes below for details)
• 1/4 teaspoon sea salt, heaping
• 1/4 teaspoon garlic powder, heaping
• 1/4 teaspoon onion powder, heaping
• 1/4 teaspoon white pepper (optional)
• 4 large eggs
• 1/4 cup melted schmaltz, avocado oil, or safflower oil (use schmaltz for best flavor)
• 1/4 cup unflavored seltzer (only needed if not using the baking powder)
• 1 tablespoon minced fresh dill or parsley (optional)
• 5 quarts chicken stock (I highly recommend homemade chicken stock – none on hand? Check out the alternative method outlined below)

NOTES

For the chicken soup recipe to accompany these matzo balls, check out my matzo ball soup recipe.

You will also need: 6 quart stock pot with tight-fitting lid, medium and small mixing bowls, plate. If you’re not using baking powder, you’ll also need two medium mixing bowls, a small mixing bowl, and an electric hand mixer for whipping egg whites. If making ahead and freezing, you’ll need a small baking sheet, plastic wrap, and a large freezer-safe bag or two.

This recipe makes roughly 24 matzo balls. This is when making them according to the size listed in the recipe. If you make them even slightly larger, you may end up with less matzo balls.

Nutrition calculated for one single matzo ball. Generally you would serve two 1-inch balls in one standard bowl of soup. Nutrition assumes that one quart of standard chicken broth is absorbed during cooking. This is a very rough estimate by me; if you’re looking for a more accurate nutritional assessment, please consult a nutritionist. Low sodium broth may be used to lower the salt content.

If you don’t have chicken stock or broth on hand and don’t want to make a batch, you can make do with a simple water stock made with 5 quarts of water, 1/4 tsp saffron threads (choose an expensive brand, the cheap ones have no flavor), and kosher salt. Crush the saffron in a mortar/pestle, then add the powder to the pot of water – swirl a little water into the mortar to make sure you get all the saffron into the pot. Add kosher salt (start with around 2 tsp). Bring pot of water to a simmer, taste, and add more salt to taste – it should be pleasantly salty. Remember, this liquid will be soaked up by the matzo balls, so you want it to have some flavor. Feel free to add aromatic herbs to the water in a cheesecloth bundle (thyme, bay leaf, and oregano are nice). A garlic clove can enhance the flavor as well. Use this liquid to simmer your matzo balls. It won’t be as flavorful as chicken stock, but it will give your matzo balls a lot more “oomph” than simple salted water – plus they’ll take on a nice yellow hue. 

A word about baking powder: If making this recipe for Passover, for the easiest preparation and nicest “floater texture,” you can use a kosher for Passover baking powder (like this one). Some choose not to use baking powder because it doesn’t jibe with the “spirit” of the Passover holiday, since it is an artificial, non-grain-based form of leavening. Others have no problem using baking powder, as long as it has a kosher for Passover hechsher. The choice to use baking powder is a matter of tradition and preference. If your tradition doesn’t allow it, please use the instructions for making Floater Matzo Balls Without Baking Powder outlined below.

If you’re not using baking powder, I recommend using avocado or safflower oil instead of schmaltz. They are lighter oils and will render a fluffier result, though it won’t be quite as flavorful. Both preparations here will give you a soft, pillowy-textured matzo ball that floats as it cooks – the baking powder ones are slightly more cloud-like and smooth. Use whatever works for your family!

Instructions

To Make Floater Matzo Balls With Baking Powder:

• In a medium mixing bowl, use a fork to stir together the matzo meal, baking powder, salt, garlic powder, onion powder, and white pepper.
  
• In another small mixing bowl, use another fork to mix together the eggs and schmaltz (or oil), stirring briskly to make sure they are well blended.
  
• Pour egg mixture into the dry ingredients, and add the minced dill or parsley. Mix all ingredients together with a fork until just combined. Do not over-mix.

  Put the bowl of matzo ball mixture into the refrigerator and let it rest for 30 minutes.
  
• Bring your 5 quarts of chicken stock (or saffron water stock outlined in Notes section) to a boil over medium heat.

  While your broth or water is warming, form the chilled matzo ball mixture into 1-inch balls (roughly walnut-sized). Don't overwork the mixture when you roll the balls.
  
• When your broth or water boils, reduce heat to a simmer and drop the matzo balls gently into the liquid.
  
• Cover the pot with a lid and let the balls cook for 30-50 minutes until fluffy and soft. Keep the pot covered– no peeking until at least 30 minutes have gone by! If you've followed instructions carefully, the balls should be floating on the surface of the water like billowy clouds of deliciousness. If they still seem dense or tight, they haven't cooked long enough. The should look soft and airy.
  
• Test for doneness by slicing a test matzo ball in half. It should look the same all the way through the center – tender, with no dark spot in the middle. If the middle is darker than the edges, it will need to simmer a little longer – it's not quite cooked yet. Don't be afraid to cook longer if it seems dense in the center, as it really won't be light and fluffy unless it is fully saturated with broth and cooked all the way to the center.
  

To Make Floater Matzo Balls Without Baking Powder:

• If you're not using baking powder, you may want to use avocado or safflower oil instead of schmaltz. Both of these oils will yield a fluffy result, though they are not as flavorful as schmaltz. Schmaltz tends to make the matzo balls a little heavier, but it's really flavorful.

  Separate the egg whites from the yolks, putting the whites in one of the medium mixing bowls and the yolks in the small mixing bowl. Use a fork to stir together the egg yolks and oil (or schmaltz), stirring briskly to make sure they are well blended. Gently stir in 1/4 cup of bubbly unflavored seltzer.
  
• In the second medium mixing bowl, use a fork to mix together the matzo meal, salt, garlic powder, onion powder, and white pepper.
  
• Pour egg yolk mixture into the dry ingredients, and add the minced dill or parsley. Mix with a fork until just combined. Do not over-mix.
  
• Whip the egg whites with an electric mixer to stiff peaks.
  
• Fold the whipped egg whites into the batter. Do not over-mix; you want the egg whites well integrated, but over-mixing will deflate them.

  Put the bowl of matzo ball mixture into the refrigerator and let it rest for 30 minutes.
  
• Bring your 5 quarts of chicken stock (or saffron water stock outlined in Notes section) to a boil over medium heat.

  While your broth or water is warming, form the chilled matzo ball mixture into 1-inch balls (roughly walnut-sized). Don't overwork the mixture when you roll the balls.
  
• When your broth or water boils, reduce heat to a simmer and drop the matzo balls gently into the liquid.
  
• Cover the pot with a lid and let the balls cook for 30-50 minutes until fluffy and soft. Keep the pot covered– no peeking until at least 30 minutes have gone by! If you've followed instructions carefully, the balls should be floating on the surface of the water like billowy clouds of deliciousness. If they seem dense, they need to cook longer. Note that after you open the lid the first time, the matzo balls may sink to the bottom of the pot. That doesn't mean you've failed to make floaters – it just happens when the lid comes off.
  
• Test for doneness by slicing a test matzo ball in half. It should look the same all the way through the center – tender, with no dark spot in the middle. If the middle is darker than the edges, it will need to simmer a little longer – it's not quite cooked yet. If you formed your balls any larger than the recommended size, you may need 10-15 minutes (or longer) than the suggested cooking time. Go by texture and doneness. It won't be light and fluffy unless it is fully saturated with broth and cooked all the way to the center.
  
• Serve two or three matzo balls per bowl with hot chicken soup ladled over them. If you don’t plan on serving the whole pot of soup at one sitting, make sure you remove the matzo balls from the broth and let them come to room temperature before storing them in a separate sealed container in the refrigerator. If left to sit in the broth, they'll become mushy.
  

How to Freeze Matzo Balls

• Once your matzo balls are fully cooked, line a baking sheet with wax paper or plastic wrap. Use a slotted spoon to remove the matzo balls from their cooking liquid and place them gently on the lined sheet. Let cool to room temperature.
  
• Place the matzo balls in the freezer and let them freeze until they are firm to the touch, around 2 hours or so. Once they are firm, you can place the matzo balls into a freezer bag (I use reusable silicone freezer bags).
  
• Label them with a label maker, if you want, so it will be easier to remember what you have on hand in future. They can be thawed and reheated directly in hot soup (or a pot of soup stock) just before serving.
  
• Additional Notes: You can cook matzo balls directly in your soup broth (which will give them excellent flavor), but it will soak up a lot of the yummy stock, leaving you with very little broth for serving.
  

Nutrition

Nutrition Facts

Floater Matzo Balls

Amount Per Serving

Calories 69 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.003g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 34mg11%

Sodium 93mg4%

Potassium 77mg2%

Carbohydrates 6g2%

Fiber 0.2g1%

Sugar 1g1%

Protein 3g6%

Vitamin A 47IU1%

Vitamin C 0.1mg0%

Calcium 14mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

tried this recipe?
Let us know in the comments!