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Does cooking matzo balls longer make them firmer?
In a minor way, it depends on whether you’re making fluffy or firm matzo balls. The fluffier they are, the more the cooking water will penetrate and wash out any soup used in making them (as well as salt and spices). But even with the firm kind, the difference is almost negligible, so I’ve switched to water.
What texture should matzo balls be?
If you’re making the matzo balls on their own in water, they should be a bit lighter and white, but still have that grainy texture to them. The color should be uniform and consistent from the outside to the inside — that’s when you know you’ve mastered the matzo ball.
How do you know when your matzo balls are done?
When you think a matzah ball might be done, take it out of the boiling water, and cut it in half with a sharp knife. The matzah balls are ready when the consistency and color are the same throughout.
Can you make matzo balls the day before?
If you plan to make matzo balls ahead of time and think of storing them just for a couple of days, putting them in the fridge is the best way to store them properly. You can also make Matzo balls one to two days in advance and keep them uncooked until they are ready to cook in the soup on that day.
Can I use olive oil instead of vegetable oil in matzo balls?
One of the only things I do to dress this up is to use extra virgin olive oil in place of the run-of-the-mill vegetable oil that the instructions call for. It really makes the matzo balls rich and delicious.
Do you cook matzo balls in broth or water?
Additional Notes: You can cook matzo balls directly in your soup broth (which will give them excellent flavor), but it will soak up a lot of the yummy stock, leaving you with very little broth for serving.
How long do matzo balls last?
Matzo balls will generally last the same amount of time as any other prepared food that you might store. As a rule of thumb, you can expect your matzo balls to last around 2-3 days in the fridge or about 3 months in the freezer.