People tend to fall into two camps when it comes to matzoh balls: floaters or sinkers. The light-and-fluffy, bobbing-on-the-surface kind… or the dense, bowling-ball kind that drops straight to the bottom of the bowl like it has somewhere else to be. And if you’re here because you want to know how to make fluffy matzoh balls, you’re firmly in my camp. Because I’m sorry, but who is out here choosing a dense matzoh ball on purpose? It’s the same energy as saying you prefer a cakey brownie. (Do those people exist? I have yet to meet one.)

These fluffy matzoh balls are my mom’s gold standard—the ones I grew up eating—and I’ve only tweaked them slightly over the years. The result is tender, airy, flavourful matzoh balls that hold their shape, warm up beautifully, and belong in every bowl of chicken soup.

Watch as I make them:

Keys to Success in making fluffy matzoh balls:

• Use schmaltz (and save it from chilled soup). This is straight from my mom: when chicken soup chills, that golden layer on top is flavour. Skim it off, store it, and use it in your matzoh ball batter. It’s the easiest upgrade with the biggest payoff — richer, more savoury matzoh balls without changing the recipe in any dramatic way.
• Rest the batter (minimum 2 hours). This is the not-skippable step. Resting hydrates the matzoh meal so the mixture thickens and cooks up tender instead of dense.
• Don’t overmix or over-pack. Mix just until combined, then scoop and roll gently. If you compact the mixture like a meatball, you’ll get sinkers.
• Wet hands , use a scoop for consistent size. Wet hands prevent sticking and keep rolling light. A 2 Tablespoon scoop gives even cooking (and no surprise “one giant one” in the pot).
• Cook in salted water, never in the soup. Always simmer matzoh balls in salted water, not chicken soup — cooking them directly in the broth can make it cloudy. Warm them in the soup right before serving.
• Gentle simmer and covered. Once they go in, lower to a gentle simmer and keep the pot covered. A hard boil can break them up and make the texture tough.
• Give them the full cook time. They’re done when the centre is the same colour as the outside. If they look even slightly darker in the middle, keep going.
• Make-ahead (and store properly). Cool, then store in a single layer so they don’t stick. They keep well in the fridge for a few days and freeze beautifully — rewarm in simmering soup.
• Don’t skip the dill (even if it’s not “traditional” for your family). My mom didn’t add dill to her matzoh balls — but when I got married, I learned that my late mother-in-law always added dill to her chicken soup, and then I saw @jakecohen mix it right into his matzoh balls. Now I’m fully converted. A generous handful makes the whole bowl taste brighter and fresher, and it plays so well with rich chicken soup (especially if you’re using schmaltz in the batter.

FAQ

• Do I have to use schmaltz? No, but it’s my favourite way (and my mom’s). Schmaltz adds savoury depth and that classic chicken-soup flavour. If the idea of chicken fat makes you shudder, you can swap in melted butter or a neutral oil. The texture will still be great; the flavour just won’t be quite as rich and “old-school deli.”
• Will schmaltz make these heavy? Not if you follow the method. Dense matzoh balls usually come from over-packing, skipping the rest, or boiling too hard, not from the fat you choose.
• Why did my matzoh balls turn out dense (aka sinkers)? A few usual suspects.
• You skipped (or shortened) the rest time. Or,
• You rolled them too tightly (think: gently shaped, not compacted)
• The pot was at a hard boil instead of a gentle simmer
• Your balls were too large, so the centre cooked up heavy
• Why did my matzoh balls fall apart? Typically one of these:
• The batter didn’t rest long enough to hydrate and firm up
• The simmer was too aggressive (rough boiling can break them)
• You moved them around too much early on Tip: once they go in, cover the pot and leave them alone.
• Can I make matzoh balls ahead?
• Yes, and you should. They keep beautifully.
• Fridge: cool completely and store in a single layer
• Freezer: freeze on a tray, then transfer to a bag/container To serve: warm in simmering soup (or simmering water, then add to soup).
• Can I add dill if I’m not a dill person?
• If you’re truly anti-dill, reduce it or skip it — but if you’re even slightly on the fence, try it once. It makes everything taste brighter and fresher, especially alongside rich chicken soup.
• Can I make them gluten-free?
• You can often use gluten-free matzoh meal with the same method. I’d still rest the batter well and test-cook one matzoh ball first, since brands vary.
• How do I know when matzoh balls are fully cooked? The easiest way: take one out and cut it in half. The centre should be the same colour and texture as the outside—no darker or gummy-looking middle. If there’s any hint of a dense centre, put them back and keep simmering a little longer (still low and covered).

Perfect Matzoh Balls

These matzoh balls are light, flavourful, and made to be prepared ahead — which is exactly how I like it. The batter benefits from resting, and the cooked matzoh balls hold up beautifully in both the fridge and freezer, making soup assembly effortless later on.

Once cooked, matzoh balls can be refrigerated for up to 3 days. For longer storage, they freeze very well: arrange the cooked matzoh balls in a single layer on a baking sheet and freeze until solid, then transfer them to a zip-top freezer bag. Stored this way, they’ll keep for up to one month. Reheat gently in simmering soup until warmed through.

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Servings 12 matzoh balls

Ingredients

  

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• 4 large eggs
• 1 teaspoon Diamond Crystal Kosher salt , or 1/2 teaspoon Mortons kosher salt
• 1 cup Matzoh meal
• 1/4 cup chicken stock
• 1/4 cup chicken fat (schmaltz), , melted and slightly cooled
• 1/4 cup freshly chopped dill
• 1 Tablespoon Diamond Crystal Kosher salt, for cooking water , or 1/2 Tablespoon Mortons kosher salt

Instructions

 

• Mix the batter. In a medium bowl, beat the eggs with the salt. Whisk in the matzoh meal and chicken stock. Mix in the chicken fat, then stir in the dill. Cover and refrigerate for at least 2 hours.
• Boil water. Bring a large, wide pot of water to a boil. Add 1 Tbsp kosher salt.
• Form the balls. Using a 2 Tablespoon scoop, portion the mixture. Wet your hands and gently roll each portion into a round ball.
• Cook. Add matzoh balls to the water. Reduce heat to a simmer, cover, and cook for 90 minutes.
• Check doneness. Cut one in half—it should be the same colour all the way through. If not, simmer a few minutes longer.
• Drain and store. Drain matzoh balls. Make up to 3 days ahead; store in a single layer on a baking sheet, cover, and refrigerate.

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If you’ve made it this far, you’re officially Team Floater. These matzoh balls are my mom’s gold standard with a few small tweaks I’ve picked up along the way—schmaltz for flavour, dill for that fresh lift, and a proper rest so they stay light and fluffy. Make a batch, stash a few in the fridge or freezer, and the next time chicken soup is on the menu, you’re five minutes away from the coziest bowl possible.

The oven does all the work—plus a secret ingredient that turns winter tomatoes into flavour bombs

After weeks of cookies, chocolate, and butter in every form, I’m officially ready for soup. Baking, packaging, and mailing more than 30 holiday cookie boxes will do that. I’m craving something warm, savoury, and unfussy. This one-pan roasted tomato soup lets the oven do the heavy lifting, turning winter tomatoes into flavour bombs with very little effort. Serve it with grilled cheese dippers, and you’ve got comfort food that feels restorative, not indulgent.

The secret is a small step that completely changes the flavour of winter tomatoes—and it all happens in the oven.

The magic ingredient here is tomato powder—an intensely concentrated form of tomato that completely transforms bland winter tomatoes. Tomato powder is exactly what it sounds like—tomatoes that have been slowly dried and ground into a fine powder. It’s deeply concentrated and savoury. It’s one of my favourite ways to boost tomato flavour when fresh tomatoes are out of season. You’ll likely need to order it online, but it’s absolutely worth the trouble. A small amount goes a long way. When it hits the heat of the oven, it melts into the tomatoes, amplifying their natural sweetness and umami as they roast. Think of it as a flavour insurance policy for winter cooking.

Keys to Success

• Don’t crowd the pan: Give the tomatoes and shallots plenty of space on the sheet pan. Crowding leads to steaming instead of roasting, which means less caramelization and less flavour.
• Tomato powder goes on before roasting: Sprinkling the tomato powder onto the tomatoes before they go into the oven is key. Heat helps it dissolve and meld with the tomatoes as they roast, creating deeper, more concentrated flavour than adding it later.
• Roast until collapsed and jammy: You’re not just softening the tomatoes—you’re concentrating them. Look for wrinkled skins, lightly caramelized edges, and a pan that smells rich and savoury. If needed, give them a few extra minutes.
• Peel the skins before blending: Roasting loosens the skins, making them easy to remove. Taking a minute to peel them off ensures a smoother, silkier soup.
• Blend thoroughly, then adjust: Blend the soup until completely smooth, then taste. This is the moment to adjust salt or spice before adding the cream.
• Go low and slow with the grilled cheese: Medium-low heat is your friend. It allows the bread to turn deeply golden while giving the cheese time to melt fully—perfect for dunking.

If You Don’t Have Tomato Powder

Tomato powder delivers the deepest flavour here, but if you don’t have it, tomato paste is the best substitute.

• Use 2 tablespoons double-concentrated tomato paste
• Mix it with the olive oil and seasonings before tossing with the tomatoes
• Roast as directed

The flavour won’t be quite as intense, but roasting will still coax out plenty of sweetness and depth.

If you cook with tomatoes often in winter, tomato powder is worth ordering—it’s shelf-stable, lasts a long time, and adds instant flavour to soups, sauces, and stews.

One-Pan Roasted Tomato Soup with Grilled Cheese Dippers

The oven does all the work to turn winter tomatoes into something rich, savoury, and deeply comforting. A secret ingredient—tomato powder—solves the problem of bland, out-of-season tomatoes.

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Servings 4 servings

Calories 621 kcal

Ingredients

  

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Soup

• 2 Tablespoons Tomato Powder
• 1 teaspoon Diamond Crystal Kosher salt, optional  (omit if your tomato powder already contains salt)
• 1/2 teaspoon Aleppo pepper or red pepper flakes
• 2 Tablespoons light brown sugar
• 1/2 teaspoon black pepper
• 1.8 kilograms plum tomatoes, about 30 tomatoes, halved lengthwise
• 6 shallots, peeled and halved lengthwise
• 3 cloves garlic, do not peel
• 2 large sprigs fresh thyme
• 2 Tablespoons olive oil
• 1/2 cup 35% cream

Basil Oil (optional)

• 50 grams fresh basil leaves
• 25 grams fresh spinach leaves
• 1 cup neutral vegetable oil, sunflower or safflower

Grilled Cheese Sandwiches

• 8 slices bread,  (Pepperidge Farm Jewish Rye & Pumpernickel Deli Swirl works beautifully)
• 8 ounces Gruyere cheese, grated
• 3 Tablespoons unsalted butter, softened

Instructions

 

Make the Soup:

• Preheat the oven to 400°F.
• In a small bowl, mix the tomato powder, salt (if needed), Aleppo pepper, brown sugar, and black pepper. Set aside.
• Arrange the halved tomatoes, shallots, and unpeeled garlic cloves on a rimmed half-sheet pan.

  Sprinkle evenly with the seasoning mixture, drizzle with olive oil, and toss well using your hands to ensure everything is coated.

  Tuck the thyme sprigs among the vegetables.
• Roast for 35–40 minutes, until the tomatoes are collapsed, lightly caramelized, and intensely fragrant.
• Remove from the oven and let cool slightly.

  Slip off and discard the tomato skins. Squeeze the roasted garlic from its skins and discard the papery shells. Remove and discard the thyme stems.
• Transfer everything to a blender and blend on high until completely smooth.
• Pour the soup into a medium saucepan, whisk in the cream, and gently reheat over medium-low heat. Taste and adjust seasoning if needed. Keep warm.

Make Basil Oil (optional)

• Place basil, spinach, and oil into blender. Blend for 2-3 minutes until very smooth. Line a fine mesh strainer with a single layer of cheesecloth. Set strainer over a large bowl. Strain basil oil. Discard basil/spinach solids.

Make Grilled Cheese Dippers:

• Butter one side of each slice of bread. Place four slices butter-side down on a baking sheet.

  Divide the grated cheese evenly among them, then top with the remaining bread slices, butter-side up.
• Heat a nonstick skillet over medium-low heat.

  Cook the sandwiches until the first side is golden brown. Flip, cover the pan, and cook until the cheese is fully melted and the second side is deeply golden. Depending on the size of your pan, you may need to do this in 2 batches.
• Transfer to a cutting board and slice into 2-inch strips.

To Serve:

• Ladle the hot soup into bowls, drizzle with basil oil, if using and serve with grilled cheese dippers for dunking.

Notes

1. The basil oil for drizzling onto the finished soup is completely optional. I think it makes for a beautiful presentation, but feel free to leave it out and just garnish with thinly sliced fresh basil leaves instead.

2.  Tomato powder is available on line.. Here are a few brands I have tried and enjoyed.

Knorr

Burlap and Barrel

Hoosier Hill Farms

Nutrition

Calories: 621kcalCarbohydrates: 35gProtein: 24gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 119mgSodium: 1104mgPotassium: 1390mgFiber: 7gSugar: 23gVitamin A: 5239IUVitamin C: 69mgCalcium: 672mgIron: 2mg

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