Matzo balls are hard to get right—the steps are simple, but it’s easy to mess up. Before we opened Wise Sons, our Jewish deli in San Francisco, we experimented with maybe 15 matzo ball recipes to find out how to make the lightest ones. Was it the leavening, the baking powder that was the key? Ultimately we took the most basic recipe and doubled both the fat and salt. One piece of advice for handling the matzo balls themselves: It’s a delicate batter, so easy does it. Try not to overwork it. Serve these in our Wise Sons Deli Matzo Ball Soup.
What to buy: Streit’s matzo meal is toastier and has a coarser texture than other brands we’ve tried. If you’re making this for Passover, make sure the matzo meal is kosher for Passover.
Game plan: You can make and poach the matzo balls up to 2 days before you plan to serve the soup. Keep them in a water bath, refrigerated.