Equipment
Ingredients
Main
- 5 matzos
- 150 ml goose fat
- 4 egg
- 2 g ginger, ground
- 15 g parsley, fresh chopped
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 112 kcal
- Protein
- 2 g
- Carbohydrates
- 6 g
- Fat
- 9 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 55 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 51 mg
- Potassium
- 30 mg
- Calcium
- 10 mg
- Iron
- 0.4 mg
- Magnesium
- 4 mg
- Phosphorus
- 31 mg
- Zinc
- 0.2 mg
- Vitamin A
- 20 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.4 mg
- Folate
- 8 mcg
- Water
- 9 g
Sources: USDA FoodData Central
Method
Break the matzos into small pieces by hand into a mixing bowl.
Add the goose fat, eggs, ginger, parsley, salt, and pepper to the bowl and stir gently until just combined.
Roll the mixture between your palms to form 20 balls, approximately the size of squash balls.
Fill a large pot with water, add salt, and bring to a rolling boil over high heat (100°C/212°F).
Carefully place the balls into the water, reduce the heat to a simmer (approx 95°C/203°F), cover the pot, and cook for 50 minutes.
Chef's Notes
- For a richer flavor and more tender matzo balls, ensure the goose fat is fully rendered and at room temperature before incorporating it into the mixture.
- Don't overmix the matzo ball ingredients. Overworking the dough can lead to tough, dense matzo balls.
- The key to light and fluffy matzo balls is to allow the mixture to rest in the refrigerator for at least 30 minutes (or even overnight) before shaping. This allows the matzo meal to fully absorb the liquids.
- When simmering, maintain a gentle simmer, not a rolling boil. A vigorous boil can cause the matzo balls to break apart.
- The size of the matzo balls can impact cooking time. Ensure they are cooked through to the center; a toothpick inserted should come out clean.
Storage
Refrigerator: 3 days — Store in cooking liquid to prevent drying.
Freezer: 3 months — Freeze in a single layer before transferring to a bag.
Reheating: Simmer gently in broth or salted water until heated through.
Troubleshooting
Matzo balls fall apart in the water
Cause: The water was at a hard boil or the mixture was too loose.
Fix: Cannot be fixed once dissolved.
Prevention: Ensure a gentle simmer and keep the pot covered; add matzo meal if the raw mixture doesn't hold its shape.
Matzo balls are dense and heavy
Cause: Over-mixing the batter or insufficient simmering time.
Fix: Simmer for an additional 10 minutes to see if they soften.
Prevention: Mix until ingredients are only just combined and simmer for the full 50 minutes.
Cultural Context
Matzo balls are a traditional Ashkenazi Jewish dish, often served during Passover and other holidays. Originally a way to make unleavened matzo bread more palatable and a vehicle for rich fats, they have evolved into a beloved comfort food, with variations in texture (fluffy vs. dense) and added ingredients reflecting regional and family preferences.
