Tender, fluffy matzo balls are a straightforward and easy little project. There is no secret; just make sure they are thoroughly cooked. And that is my unremarkable advice.
  1. Matzo ball mix is just fine.
    It's also pretty much just matzo meal. So the add-in items on the package are pretty much just a standard recipe.
  2. The recipe on the matzo meal package is also just fine.
    It is pretty much the same as the one on the mix package. (See previous item.)
  3. But if you need it, here is my basic recipe since forever:
    It makes about 10 to 12 medium-sized matzo balls.
  4. 2 large eggs
    Break into a medium-sized bowl.
  5. 2 tablespoons oil
    Recipes say "vegetable oil," which is so 20th century. My ancestors used schmaltz, which conferred, shall we say, *heft.* This century? EVOO works just great. Beat it into the eggs.
  6. 1/2 cup matzo meal + 1 teaspoon salt
    Blend into into the egg mixture with fork or whisk. I promise you this is not too much salt.
  7. 2 tablespoons water or broth
    Seltzer has been a hipster trend in recent years, with many claiming it is The Key to lightness. My many blind tests have indicated that it makes absolutely no difference. That said, go ahead and use it if it makes you feel cool. (It does make a nice fizz when it hits.) (That's about it.)
  8. Stir to thoroughly blend, then cover and refrigerate.
    An hour minimum, but can be up to 2 days.
  9. Mostly fill a lidded soup kettle with unsalted water and bring to a boil.
    Lid important. Unsalted also important.
  10. While it heats, form small (scant inch) balls w your hands.
    Wetting your hands first can help prevent stickiness. Place finished balls on a plate.
  11. When the water boils, lower heat to a simmer, and slide in the matzo balls.
    Don't crowd the kettle. If it's narrow, you can cook the matzo balls in batches. They get much larger as they cook.
  12. Cover the pot!
    This is the key to tenderness. Because the balls will float to the surface, if the pot is uncovered, the cooking will be uneven, leading to heaviness. The lid traps in the heat, evening out the cooking.
  13. Let them simmer a good 40 minutes.
    And a little longer is also okay. Just not shorter.
  14. Remove with a slotted spoon.
    Your matzo balls are now ready to enter the soup bowls. They can wait there while you finish the first part of your Seder.
  15. Ladle in very hot broth and serve.
    ✨🙌💐 (There is no matzo ball emoji, alas. Next year perhaps.)
  16. Enjoy very much.
    Happy Passover!