Sharyn’s Floaters

Makes 8 to 10 matzo balls.

Note: Schmaltz is chicken fat. One commercial variety is Empire schmaltz, which is available at Lunds & Byerlys in the frozen kosher section. You can make your own by rendering chicken skin with onions. Adapted from chef Melanie Underwood of the Institute of Culinary Education.

• 1/2 c. matzo meal

• 1/2 tsp. baking powder

• 1/2 tsp. salt

• 1/8 tsp. ground black pepper

• 2 eggs

• tbsp. schmaltz, melted but cool (or clarified butter, other animal fat, or canola oil; see Note)

• 2 tbsp. seltzer

• 12 c. (3 quarts) chicken stock or water

• Chicken soup


Combine the matzo meal, baking powder, salt and pepper in a medium bowl; set aside.

In another bowl, whisk together eggs and schmaltz (or other fat). Add the egg mixture to the matzo and gently stir until just combined. Add in the seltzer and stir until mixed. Cover and refrigerate 30 to 60 minutes.

Meanwhile, bring the stock to a boil.

Remove matzo mixture from refrigerator and form into balls using about 1 tablespoon (a cookie scoop is very helpful) to make a 1-inch diameter ball. Add the balls to boiling chicken stock and reduce heat to just a simmer; cover tightly and cook about 40 minutes or until matzo balls float to the surface.

Remove matzo balls from stock. Place them in a bowl and cover with hot chicken soup.

Nutrition information per each of 10 matzo balls (no soup):

Calories 65 Fat 4 g Sodium 195 mg

Carbohydrates 6 g Saturated fat 1 g Total sugars 0 g

Protein 2 g Cholesterol 40 mg Dietary fiber 0 g

Exchanges per serving: ½ starch, 1 fat.

Gail’s Sinkers

Serves 6 to 8.

Note: These are for matzo balls that the author describes as “medium-firm.” From “The Complete Passover Cookbook,” by Frances R. AvRutick.

• 2 tbsp. fat, melted

• 2 eggs, slightly beaten

• 1/2 c. matzo meal

• 3/4 tsp. salt

• 2 tbsp. soup stock or water

• 8 c. (2 quarts) water

• 1 tsp. salt

• Prepared chicken soup


In a medium-sized bowl, mix together the fat and eggs. Add the matzo meal and the salt. When well blended, add the soup stock or water. Mix well. Cover the mixing bowl and refrigerate for at least 20 minutes.

With wet or greased hands, shape the matzo meal mixture into small balls about 2 inches in diameter.

Bring the 2 quarts of water and salt to a brisk boil in a 3-quart pot. Lower the heat and drop the matzo balls individually into the pot. Cover and cook for 30 to 40 minutes.

With a slotted spoon, remove the matzo balls and drain. Transfer them to a pot of prepared soup. Before serving, simmer the soup with the matzo balls for about 5 minutes.

Nutrition information per each of 8 matzo balls (no soup):

Calories 80 Fat 5 g Sodium 315 mg

Carbohydrates 7 g Saturated fat 1 g Total sugars 0 g

Protein 2 g Cholesterol 50 mg Dietary fiber 0 g

Exchanges per serving: ½ starch, 1 fat.