Sinker Matzo Balls

Name: Sinker Matzo Balls
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 14 servings
Ingredients: 3/4 cup matzo meal; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon white pepper; 2 large eggs; 2 1/2 tablespoons melted schmaltz; 1 tablespoon minced fresh dill; 3-4 quarts soup broth or salted water

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4.6

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Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
14 servings
Calories
63 kcal
Course
Main Course

Sinker Matzo Balls

Iris Warren

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How to make sinker-style matzo balls for Passover from scratch using a few simple ingredients. Includes link to my favorite chicken soup recipe. Kosher for the Jewish holiday of Passover.

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Ingredients

Servings

3/4 cup matzo meal
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon white pepper (optional)
2 large eggs
2 1/2 tablespoons melted schmaltz (you may substitute avocado oil or safflower oil)
1 tablespoon minced fresh dill
3-4 quarts soup broth or salted water (broth will give the matzo balls more flavor)

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Instructions

In a small mixing bowl, use a fork to mix together the matzo meal, salt, garlic powder, onion powder, and pepper.
In another bowl, use another fork to mix together the eggs and schmaltz.
Pour egg mixture into the dry ingredients, and add the minced dill. Mix all ingredients together with a fork until just combined. Do not over-mix. The batter may feel thicker and drier than you're used to - this is intentional, and part of achieving the right sinker texture. However, the mixture should not be too crumbly (especially if you use two large eggs, as described in the directions). The mixture will continue to moisten and come together in the refrigerator. If you feel it is overly dry and crumbly, you may add a bit of water by the teaspoonful - only add enough until the mixture comes together.Put the bowl of matzo ball mixture into the refrigerator and let it rest for 45 minutes.
There are two ways to cook your matzo balls-- in boiling salted water, or in the soup broth. You may wish to cook them in boiling salted water if you are feeding a large crowd; the matzo balls will soak up some of the broth, which will make for less servings of soup. I prefer to cook them straight in the broth so they soak up the chicken flavor. You may end up with less broth, but your matzo balls will taste amazing. You can also use boxed chicken broth, or water and bouillon, if you're worried about reducing the broth in your soup. Or you can use my quick saffron stock, which is outlined in the notes section of this recipe.For my favorite chicken soup recipe for these matzo balls, click here. Bring your 3-4 quarts of soup broth or salted water to a boil over medium heat.
While your broth or water is warming, form the chilled matzo ball mixture into 1 inch balls. Don't overwork the mixture when you roll the balls.
When your broth or water boils, lower it to an even bubbling simmer and drop the matzo balls gently into the liquid.Cover the pot with a lid and let the balls cook for about 35 minutes, until cooked through.Remove the pot lid.
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 container. If left to sit in the broth, they may become mushy. It's less likely to happen with sinkers - but to maintain that just-cooked texture, it's best to store them separately.

Notes

For the chicken soup recipe to accompany these matzo balls, check out my matzo ball soup recipe.
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.
You will also need: 6 quart stock pot with tight-fitting lid, medium and small mixing bowls, plate.
Notes: Make sure you measure ingredients carefully, and be sure to use two large eggs in this recipe. The batter should be thick and somewhat dry, but not overly crumbly. If you want to make more matzo balls than the recipe suggests, it will work best to make separate batches, rather than doubling or tripling ingredients in one single batch. If you don't wish to use schmaltz (liquid chicken fat), any mild flavored Passover-friendly oil will work here. I prefer the flavor of schmaltz, and would recommend avocado oil as my favorite alternate oil for its mild flavor and healthy qualities.
Notes
Serving Size & Nutritional Information: Makes about 14 matzo balls, roughly .9 oz each. Serving size is 1 matzo ball for nutrition calculation purposes (people tend to add different amounts of matzo balls to their soup - I typically add 2 to 3 per serving). Nutrition calculated assuming half a quart of broth is soaked up by the matzo balls during cooking. I am not exactly sure how much broth is absorbed - this is a very rough estimate. If you're on a special diet, please double check with a nutritionist. To lower sodium content, use low sodium broth for cooking the matzo balls.
Serving Size & Nutritional Information: Makes about 14 matzo balls, roughly .9 oz each. Serving size is 1 matzo ball for nutrition calculation purposes (people tend to add different amounts of matzo balls to their soup - I typically add 2 to 3 per serving). Nutrition calculated assuming half a quart of broth is soaked up by the matzo balls during cooking. I am not exactly sure how much broth is absorbed - this is a very rough estimate. If you're on a special diet, please double check with a nutritionist. To lower sodium content, use low sodium broth for cooking the matzo balls.
Serving Size & Nutritional Information
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.
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.

Nutrition Information

Show Details

Calories 63kcal (3%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.003g Cholesterol 29mg (10%) Sodium 187mg (8%) Potassium 19mg (1%) Fiber 0.2g (1%) Sugar 0.3g (1%) Vitamin A 113IU (2%) Vitamin C 0.04mg (0%) Calcium 5mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 14servings

Amount Per Serving

Calories 63 kcal

% Daily Value*

Calories	63kcal	3%
Carbohydrates	7g	2%
Protein	2g	4%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.003g	0%
Cholesterol	29mg	10%
Sodium	187mg	8%
Potassium	19mg	0%
Fiber	0.2g	1%
Sugar	0.3g	1%
Vitamin A	113IU	2%
Vitamin C	0.04mg	0%
Calcium	5mg	1%
Iron	0.4mg	2%