This matzo ball recipe came about after years of experimenting with different recipes to get the right consistency. These matzo balls are soft, fluffy, and keep their shape when added to soup. If you like firmer matzo balls, you can reduce the seltzer or add an extra 1/4 cup matzah meal.
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 15 mins
Servings: 16
Ingredients
- 4 large eggs
- 6 tablespoons olive oil
- ⅓ cup club soda
- 2 tablespoons club soda
- ½ teaspoon salt
- 1 ½ cups matzo meal, or more as needed
- 4 quarts water
Steps
- Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
- Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
