Ingredients
Equipment
Method
- In a medium bowl, whisk together the eggs, olive oil (or schmaltz), and cold seltzer water until well combined and slightly frothy.
- In a large bowl, mix the almond flour, salt, garlic powder, and onion powder until evenly distributed.
- Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. If using fresh herbs, fold them in now.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This step is essential—don't skip it!
- When ready to cook, bring a large pot of well-salted water to a rolling boil over high heat.
- With wet hands (keep a bowl of water nearby), gently form the chilled dough into 1-inch balls. Don't compress too tightly—a light touch keeps them fluffy.
- Carefully drop the matzo balls into the boiling water. Reduce heat to a gentle simmer and cover the pot with a tight-fitting lid.
- Cook for 30-40 minutes without lifting the lid. The steam is what makes them light and fluffy—peeking lets it escape!
- Test one matzo ball by cutting it in half—it should be light and fluffy throughout with no dense center. Remove with a slotted spoon and serve immediately in hot chicken soup.
Nutrition
Notes
Make-Ahead: Prepare dough up to 2 days in advance and refrigerate. Shape and cook just before serving.
Freezing: Freeze uncooked balls on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 10 minutes to cooking time. Keeps 3 months.
Storage: Cooked matzo balls keep 3-4 days refrigerated in broth. Reheat gently in simmering broth—avoid microwaving.
Texture Note: These have a slightly denser, nuttier texture than traditional matzo balls due to the almond flour, but the flavor is delicious and complements chicken soup perfectly.
Kosher Note: Ensure your almond flour is certified Kosher for Passover if observing strictly.
