Fluffy Matzo Balls
Tender and fluffy matzo balls cooked to perfection in rich broth for ultimate home-style comfort.
Equipment
- 1 Pressure Cooker Optional for faster cooking
Ingredients
Main ingredients
- 1 cup matzo meal trust for classic texture
- 2 teaspoons baking powder keeps fluffy
- ½ teaspoon salt for flavor
- ½ teaspoon garlic powder subtle depth
- ½ teaspoon onion powder adds sweetness
- 2 eggs tender but firm
- ½ cup oil or melted schmaltz richer taste
- ¼ cup water keeps mix moist
Instructions
Instructions
- Combine matzo meal, baking powder, salt, garlic powder, and onion powder in a large bowl.
- Whisk together eggs, oil or schmaltz, and water in another bowl.
- Pour wet ingredients into dry and stir just until combined.
- Cover and refrigerate for 30 minutes.
- Bring broth or salted water to a gentle boil.
- Form the mixture into golf ball-sized balls with wet hands.
- Drop matzo balls into simmering pot and cover.
- Cook for about 20 minutes, use slow release for pressure cooking.
Notes
Store leftover matzo balls in an airtight container in the fridge up to 3 days or freeze up to 2 months.