By Susan Gubar
- Total Time
- 1 hour 30 minutes, plus 30 minutes' refrigeration
- Rating
- 5(162)
- Notes
- Read community notes
To comfort you and yours, here is my recipe for The World’s Lightest Matzo Balls (which evolved over the years from Jennie Grossinger’s cookbook “The Art of Jewish Cooking.”). While cooking, they rise to the top.
Featured in: Susan Gubar’s Matzo Ball Soup
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Ingredients
Yield:About 20 matzo balls
- 2quarts stock
- 2stalks celery, sliced thin
- 2carrots, sliced thin
- 4eggs, separated
- 1thick slice onion
- 1teaspoon salt
- Dash of cayenne
- 1Tablespoon chicken fat or oil
- ¾cup matzo meal
- Parsley for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
63 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 4 grams protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring stock to a boil in a big pot. Add celery and carrots. Simmer for half an hour.
Step
2
In a food processor, whiz egg yolks, onion, salt, cayenne pepper and fat or oil.
Step
3
In a large bowl, use electric mixer to whip egg whites until quite stiff. Gently fold the yolk mixture into the whites, and then gently fold in matzo meal.
Step
4
Cover and refrigerate for half an hour. After running your hands under cold water, lightly shape into one-and-a-half inch balls between your palms and slip them into the simmering stock. Cover and cook for 45 minutes. Garnish with chopped parsley.
Ratings
162
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Cooking Notes
Lisa Michele
This is my favorite matzo ball recipe! I have made it many times. I find the food processor is not necessary if you don't have one (or yours is a nightmare to clean). You can get by instead with cutting the onions into teeny tiny pieces and mixing very well. The onions don't need to be pulverized, they get cooked well enough that they melt into the balls, and you don't even notice them, on the flavor.
Make the balls a smaller than you think you'll want, they expand A LOT.
Hannah
this was absolutely fantastic. i added extra carrots/celery and white onion.
roxanneb
This is a great matzo ball recipe. I wouldn't recommend this particular recipe if it's your first try at matzo balls I would choose another NYT recipe. The dough is definitely not as firm as others I tried, but does yield a light and fluffy final product. Refrigerate the dough for several hours, it's easier to work with. Also shape balls and immediately drop in simmering stock. If they were left to sit they would not maintain a ball shape. I added fresh dill and next time I'll add more cayenne.
Name RebeccaW
I followed the recipe exactly except for leaving out the onion due to a sensitivity. Total fail. I used 3/4 cup of crumbs to 4 eggs and it was way too much liquid for the crumbs. They turned into gelatinous blobs.
Gabriel
Not sure what I did wrong but mine ended up very dense and chewy. The matzo balls felt very light as I placed them in the stock, which made this an unfortunate surprise.
MAC
Also added extra 24oz of chicken stock because I put some broccoli in there. That was a good move.
EH
Is it possible to leave the mixture in the fridge for longer than 1/2 hour?
Lisa Michele
This is my favorite matzo ball recipe! I have made it many times. I find the food processor is not necessary if you don't have one (or yours is a nightmare to clean). You can get by instead with cutting the onions into teeny tiny pieces and mixing very well. The onions don't need to be pulverized, they get cooked well enough that they melt into the balls, and you don't even notice them, on the flavor.
Make the balls a smaller than you think you'll want, they expand A LOT.
cindy
I decided to try this recipe and save the step of cooking the matzo balls in salted water...the minute I put the balls into the stock they fell apart...added more matzo meal to the mixture and they stayed together barely...Also for me cooking this way, the matzo balls soaked up all the stock...the flavor was nice, presentation not very appealing.
Hannah
this was absolutely fantastic. i added extra carrots/celery and white onion.
Hope
I made these tonight to try this recipe out for my Seder. They were light and delicious--definitely a keeper!
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