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my whole wheat matzo balls always turn out hard--how do I get them fluffier?

noya Sep 16, 2009 05:57 AM

Thanks in advance!

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  1. m
    mom22tots RE: noya Sep 16, 2009 06:29 AM

    I've never made whole wheat matzo balls, but I would think the same rules apply. The less you handle them, and the less compactly they are formed, the fluffier they come out. I've also seen some recipes that include a little bit of club soda to lighten them up. I happen to prefer mine pretty dense, so I really shape them!!

    2 Replies
    1. re: mom22tots
      fourunder RE: mom22tots Sep 16, 2009 07:08 AM

      I don't know if it's true or not, but I have read over the years, the addition of baking soda helps with the texture....especially if the motzah ball are made large.

      1. re: mom22tots
        toveggiegirl RE: mom22tots Sep 16, 2009 09:48 AM

        I agree with mom22tots. Use seltzer and mix ingredients until just blended. Also, let the mixture chill for a while before boiling (even overnight). Cook covered until done (do not remove the lid).

      2. bagelman01 RE: noya Sep 16, 2009 10:45 AM

        Use only egg whites, no yolks, and go easy on the oil or schmaltz...........
        You'll have floaters

        1. s
          Stuffed Monkey RE: noya Sep 16, 2009 11:38 AM

          Use seltzer in place of the water. Let the mixture sit at least of couple of hours to firm up. Cook long enough.

          1. j
            jslmjl RE: noya Sep 25, 2009 01:37 PM

            I separate the eggs and beat the egg whites separately until stiff but not dry. Mix the yolks with the rest of the ingredients and then fold that mixture into the egg whites. Chill for at least 30 minutes, shape carefully so as not to deflate too much, and then chill formed balls on waxed paper for another few minutes while water boils, then par cook as usual.

            1. r
              RGC1982 RE: noya Sep 25, 2009 03:48 PM

              The recipe that I used with the lightest results required me to separate the egg yolks and whites, beat the whites to a soft peak and then fold them back into the matzoh mix with the yolks and anything else you were adding. It was very clear that beating the whites did not require you to actually change the quantities of anything, but that it directly affected the amount of air in each matzoh ball. The results are heavenly if you can try it. Just stick to your basic recipe and add this extra step. No need to add any baking soda unless you are already using it (we don't use baking soda at all).

              Another alternative, given to me by an old Jewish lady many years ago, was to use club soda instead of any water.

              2 Replies
              1. re: RGC1982
                lovessushi RE: RGC1982 Sep 27, 2009 11:37 AM

                I'm making them with whole wheat matzo meal for the first time - I can't find my recipe so I'm trying the one on the box...instead of 1/2 cup seltzer though I used 1/4 chicken soup and 1/4 cup seltzer. And I added 1/2 tsp. baking powder which I've never done before...we'll see...

                1. re: lovessushi
                  lovessushi RE: lovessushi Sep 27, 2009 12:40 PM

                  Ok made them...I don't like them...my mom's were like lead weights and these are way too fluffy...is it the baking powder that did it? It was 1 cup matzo meal to 4 eggs, 2tb. oil, 1/2 cup liquid, 1/2 tsp. baking powder.


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