Pesach is coming. It’s time for Matzah Balls!

It is time once again for the annual “Sinkers or Floaters” great debate. Should the Pesach Matzah Balls float in the chicken soup or should they sink below the surface?

This debate has raged through the ages, close in importance to the other great debates of our culture. And should we bend, just this once, and use (dare I even think it!) REAL chicken fat — schmaltz! — for flavoring? Should we clog our arteries just once a year for a taste that is like no other?

Such decisions must be carefully deliberated as we clean and cook to use up all the chometz in time.

I remember these matzah ball discussions from my childhood. My paternal grandmother made sinkers — dense, chewy flavorful kneidlach that tasted of chicken fat and gribenes. Everyone loved them. But the trend at the time was to make more modern matzah balls that were light and airy and totally different from what they considered kneidlach from the old world.

Every year my mother and aunts would discuss the matzah balls as if these Pesach delicacies were a world changing issue. Were they saltier than usual? Were there enough gribenes? Too much? Were they lighter than last year or chewier? My poor little grandmother would sit there and listen and tell everyone that she made them exactly like last year — even though she never used a recipe.

When Pesach moved to our house, my mother followed a matzah ball or “k’neidal” recipe from our synagogue’s cookbook.

Each year she would worry about them. Each year we would tell her they were delicious — and they usually were. They were lighter, but often, because they were so light, they fell apart in the cooking water.

Then suddenly, a matzah ball mix appeared in the market and my mother, like many other cooks, decided to end the yearly matzah ball anxiety; from then on, any results would no longer be her fault — she could now blame it on Manischewitz!

Still, even with a no-fail mix, every year, new recipes make their ways into our kitchens. Spicy matzah balls, stuffed ones, potato-based — the list seems endless. And so, the debate continues with new generations and new recipes and choices that seem endless.

Whatever your favorite recipe may be — from scratch, or box, or a hybrid — I hope you have a wonderful Pesach and may the great debate continue for generations to come as we pass on our favorite recipes from generation to generation.

Matzah Ball 101

•Follow the recipe/directions carefully. The chilling time and mixing times are there to help create the perfect matzah ball according to the specific recipe, so don’t skimp on either.

•Most recipes call for chilling the mixture for at least an hour. Longer chilling time — even overnight — allows the liquid to really soften the matzah meal and make the matzah balls melt-in-your-mouth soft and delicious.

•Use either wet hands or oiled hands to form the matzah balls. I like to use a bit of vegetable oil as it helps keep the matzah balls smooth. (I also use disposable rubber or plastic gloves to keep hands clean.)

•Make all the matzah balls and place them on a plate/platter. Then put them into the water one by one, as quickly as possible.

•Don’t make the matzah balls too large — about the size of a walnut is best. They usually double or triple in size as they cook, so the larger they are to start with, the more likely they are to become “sinkers.”

•Use as large a pot as you can. The more room the matzah balls have to expand, the lighter and fluffier they will be when cooked.

•Make sure you add some salt to the water. They need the salt to help them keep their flavor but they won’t pick up much additional salty flavor, so don’t worry.

•Make sure you start with water at a rolling boil. Then, immediately turn the heat down to a gentle simmer just before you add the matzah balls. If the water boils too vigorously the matzah balls will fall apart. And be sure to keep the pot tightly covered.

•NEVER peek at cooking matzah balls! They will sink to the bottom of the pot. When the time is up, turn off heat, let the pot sit for 10 to 15 minutes, and then remove the cover. Remove matzah balls to a bowl or serve directly into bowls for soup.

Simple, Delicious Matzah Balls That Usually Float (Pareve)

Sometimes they sink and sometimes they float. But my kids love these simple matzah balls)

4 egg yolks (extra- large or jumbo), room temperature, separated

1 tsp. salt

1 Tbsp. grated onion

3 Tbsp. chicken fat or vegetable oil

1/4 cup club soda at room temperature

1 cup matzah meal

1 tsp. finely minced parsley

OPTIONAL: 2 tbsp. finely chopped gribenes

Beat together the egg yolks, onion, salt, chicken fat or oil and parsley. Add the club soda and mix well. Add the matzah meal, and optional gribenes, mix completely and set aside.

Beat the egg whites until soft peaks form. Blend into the matzah meal mixture and fold gently. Cover and chill for at least an hour.

Bring a large pot of salted water to a boil and, using oiled hands, make walnut sized balls. Place on a plate, reduce the heat to simmer, and then drop the matzah balls into the water one by one. Cover and simmer for 30 to 40 minutes.

Let cool, covered, for 10 to 15 minutes and then uncover and serve.

Definitely Sinking Chewy-Good Matzah Balls (Pareve)

6 extra-large eggs

2 tsp. any mixture of dried herbs like parsely, dill, tarragon, etc.

2 tsp. spices like garlic powder, onion powder, paprika, turmeric, cumin, any flavor mixture you like

4 Tbsp. grated onion, drained of liquid (more if you like)

1 tsp. (scant) salt

1/2 tsp. white pepper

1/4 cup cold seltzer or ice water

1/4 cup vegetable oil

1-1/2 cups matzah meal

Break the eggs into a large bowl. Beat them well. Add the oil and mix thoroughly. Add the herbs and spices and mix well. Add the seltzer or water and mix. Add the matzah meal and mix until well-blended. Cover and chill for at least an hour. (Overnight is fine.)

Bring a large pot of salted water to a rolling boil. Form walnut sized matzah balls, place on plate and then add to the water one at a time. Cover partially so that the steam can escape, this will ensure the chewiness, and cook for 30 to 40 minutes. Let cool for 10 to 15 minutes before serving.

Melt -In-Your-Mouth Roasted Garlic Matzah Balls (Meat)

These matzah balls are delicate and will barely hold their shape so make them small and treat them gently

5 Tbsp. chicken soup (use the fattier top part of the soup)

1 tsp. salt

1 tsp. baking powder (Kosher for Pesach)

1 cup matzah meal

4 extra-large eggs

2/3 cup (scant) vegetable oil or chicken fat

1 large head mashed roasted garlic

NOTE: TO roast garlic, take a small head of garlic and cut off the tips pf each clove. Place on a piece of aluminum foil. Drizzle generously with olive oil and sprinkle with kosher salt. Fold up the foil and bake at 350 for about 40 minutes or until golden and the cloves start to protrude from the skins. Let cool and remove the cloves with a fork. Add about 1 or 2 tablespoons of vegetable or olive oil and mash well to obtain a sour cream-like consistency.

Mix the oil and the eggs with a whisk just until blended. Don’t overmix or you will end up with mayonnaise! Add the broth and the salt and mashed garlic.

Mix well to evenly distribute the garlic. Mix the baking powder with the matzah meal and add in thirds, mixing well after each addition. Let stand for about 10 minutes. The batter should be soft. If it is too stiff, add some more chicken soup, using the fattier soup that has risen to the top. Cover and refrigerate for 1 to 3 hours.

Bring a large pot of salted water to a rolling boil. Reduce heat to a simmer. Use well oiled hands to make walnut sized balls with the matzah mixture.

Cover the pot and simmer gently for 35 to 40 minutes. I always go a little longer. Remember, these are delicate matzah balls, so handle them carefully. Use a slotted spoon to remove them from the water.

Matzah Balls With Everything (Meat)

These matzah balls have it all from fresh parsley to gribenes and chicken fat. They are truly delicious and will remind you of your grandmothers’ kitchens.

4 large eggs

1/4 cup chicken fat

1/4 cup chopped onion pieces from the gribenes

1 tsp. salt

1/2 tsp. white pepper

1 to 2 roasted garlic cloves, mashed with 1 tbsp. vegetable oil

1/4 chicken soup

1 Tbsp. fresh, finely minced parsley

1 cup matzah meal

Beat the eggs and chicken fat. Add the onion bits, salt and pepper and mix well. Add the garlic and parsley and mix. Add the matzah meal, mix thoroughly and set aside for about 10 minutes. Stir again, cover and refrigerate for 2 to 3 hours.

Bring a large pot of salted water to a rolling boil. Reduce heat to a simmer. Make the matzah mixture into small balls and set on a plate. Place them quickly into the boiling water, cover and simmer for 35 to 45 minutes. Remove with a slotted spoon.

Hot and Spicy Matzah Balls (Pareve)

These add a lot of zip to a bowl of chicken soup and are also delicious as a side dish with chicken.

3/4 cup minced onions, drained

2 scallions, green and white parts, minced

2 to 3 cloves garlic, grated or presses through a garlic press.

1/2 stick Pareve margarine

8 pieces regular matzah

1/4 tsp. (more to taste) cayenne pepper

2 jumbo or 3 extra large or 4 large eggs, separated

1/2 cup minced parsley

1/2 cup matzah meal

1 clove garlic, finely minced (more to taste)

salt and pepper to taste

Set a large pot with salted water on the stove to boil.

Heat a large skillet over medium heat and add the margarine. Add the onions and scallions and sauté until lightly golden. Add the garlic, stir and remove from heat. Set aside.

Break the matzah into very small pieces and soak it in water until very soft. Drain and squeeze out the excess water. Place the skillet with the onions back on medium heat and add the matzah, stirring until well blended.

Add the egg yolks and stir well. Add the cayenne, parsley, salt and pepper and cook, stirring constantly until the matzah is dry and leaves the sides of the pan when stirred. Turn off the heat.

Beat the egg whites until stiff, but not dry. Fold into the matzah mixture. Pour the matzah meal in a small bowl and set aside. Using a little oil on your hands, roll the matzah mixture into small balls, and then roll them in the matzah meal. Set aside for 10 minutes and then lower them gently into the simmering water. Cover and simmer for 35 to 45 minutes. Remove with a slotted spoon and drain well.

Almond Matzah Balls (Meat)

These add a different taste and texture and are delicious.

4 extra-large eggs

1/2 cup club soda

2 Tbsp. vegetable oil or chicken fat

2 Tbsp. finely chopped parsley

1/4 cup ground almonds or walnuts

1 tsp. almond or walnut oil

1/4 tsp. freshly grated nutmeg

1/2 tsp. salt, more to taste

Freshly ground black pepper to taste

1 cup matzo meal

Break the eggs into a large bowl. Whisk until blended and add the oil, soda salt and pepper. Whisk until well-blended. Add the ground nuts, nut oil, nutmeg, and matzah meal. Whisk thoroughly. Cover and refrigerate for several hours or overnight.

Bring a large pot of water (6 to 8 quarts) to a boil. Add 1 teaspoon of salt. Oil or wet hands and form the mixture into walnut sized balls.

Place them on an oiled cookie sheet or plate. Drop them quickly into the boiling water, cover the pot and let cook for about 40 to 50 minutes. Turn off the heat and let sit for about 10 minutes. Makes about 12 to 16 matzah balls.

Onion-Leek and Chive Matzah Balls (Meat)

1/2 cup (firmly packed) finely minced leeks (white and light green parts only)

1/2 cup (firmly packed) finely minced chives

2 Tbsp. grated onion

4 extra-large eggs

1 tsp. salt

1/2 tsp. pepper

3 Tbsp. ginger ale (not diet)

6 Tbsp. unsalted pareve margarine

1 cup matzah meal

Heat a medium skillet and add the margarine. When melted, add the leeks and sauté for about 5 to 7 minutes over medium to low heat to soften the leeks. Add the grated onion and stir for another 30 to 40 seconds. Add the chives and heat for another 30 to 40 seconds, stirring constantly. Set aside.

Place the eggs, ginger ale, salt, and pepper in a bowl. Whisk to blend. Add the leek mixture and mix well. Add the matzah meal and mix until well-blended. Cover and chill for several hours or overnight.

Heat a large pot of water and add a teaspoon of salt. Bring to a boil.

Make small matzah balls and place them on a well-oiled plate. When done, reduce the heat to a simmer, add them quickly, cover and simmer for about 40 to 50 minutes. Turn off the heat and keep covered for another 10 minutes. Makes about 24 regular sized or 48 mini-matzah balls.

Write: Columnist@TheJewishStar.com