Matza balls have a long and storied history. In the Middle Ages, Jews in the Germanic lands observed their neighbours adding dumplings to soups and stews—and they followed suit. Using leftover bread or an easy dumpling mix made of flour and fat, these early dumplings added both texture and inexpensive bulk at a time when food was costly for most.

Come Passover, with its restrictions on leavened bread, Jews naturally swapped the bread or flour for matza or matza meal, and a uniquely Jewish food was born. Over time, matza balls migrated from being a Passover-only dish to gracing nearly every bowl of chicken soup in our homes and delis year-round.

TIP:

• The real trick to fluffy matza balls is using seltzer or fizzy water—never still water.
• You can boil them directly in your chicken soup for extra flavour, though this will cause them to absorb more of the broth.
• For a clearer soup, boil the matza balls separately in salted water.

INGREDIENTS:

• 125g (1 cup) matza meal
• 4 eggs, beaten
• 60ml (1/4 cup) oil
• 60ml (1/4 cup) sparkling water/seltzer
• 1 tsp table salt

METHOD:

1. Make the mixture: Combine all ingredients in a medium-sized bowl. Mix well. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up.
2. Bring water to a boil: Meanwhile, bring a large pot of well-salted water to a boil.
3. Shape the matza balls: With slightly wet hands, roll walnut-sized portions of the mixture into balls.
4. Cook: Gently drop the balls into the boiling water. Cover the pot and boil for about 40 minutes, or until the matza balls are cooked through and puffed up.
5. Serve: Drain the matza balls and transfer directly into hot chicken soup, ready to serve.

MAKE AHEAD:

Matza balls can be made up to 2 days in advance. Store them in an airtight container in the fridge with a small amount of their cooking liquid to prevent drying out.
To reheat, simmer in boiling salted water or soup for 10–15 minutes, until heated through.