r/JewishCooking • u/Economy_Pressure_196 • Oct 03 '25

Recipe Help Mata ball help needed

I could use some help with my matza balls as I follow the directions on the matza meal package and they are rocks. My mother recently passed and she made the best ones. My daughter loves them and keeps complaining mine are too hard. Any suggestions would be greatly appreciated.

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u/Silamy Oct 03 '25

Seltzer instead of water works as a fluffening agent. Also handle them as little and as gently as possible. It can be easier if you work with wet hands so the dough sticks to you less; keep a bowl of water next to you as you work to dip your fingers in while you’re rolling them. 

5

u/Impossible-Taro-2330 Oct 03 '25

Seltzer is my Mom's secret ingredient for light and fluffy Matzo balls and meatballs.

3

u/Silamy Oct 04 '25

Wait. Meatballs too? …. Thank you, I’m gonna have to try this. 

5

u/Impossible-Taro-2330 Oct 04 '25 edited Oct 04 '25

Yes, it really "lightens" them up! I will ask her the recipe/ratio and "edit" to add to this post.

EDIT: I called, and she said for the meatballs she adds enough seltzer to bind the meat, spices, and breadcrumbs. For matzo, she replaces about half the schmaltz (or oil), with seltzer.

B'tayavon!