The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.
Matzo balls are like sponges, and they take on the flavor of whatever liquid they’re cooked in. You’ll see some recipes call for simmering them in chicken stock, while others ask for salty water—butsalty is the question. Molly tested a bunch of different ratios and found that if your water is too salty, your matzo balls will be too, but if your water isn’t seasoned enough, all of the flavor in the balls will leach out into the water that you’ll eventually discard.
consider the vigorousness of your boil. Molly says it’s incredibly important that your matzo balls cook at a simmer, because a roiling boil will be too harsh and could cause them to disintegrate. And if you’ve already gone through all this trouble, you definitely don’t want that.
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