How To Make Matzo Balls

As with any food that comes in both homemade and boxed mix versions, matzo balls are best made from scratch. Just imagine how much prouder you'll be of your impressive, light-as-air matzo balls this Passover, or anytime you want to impress that certain someone's Bubbie.

Whether to use schmaltz, olive oil or tried-and-true canola is up to you. Generally, the precise formulas set by veteran matzo ball makers (old Jewish ladies) is discouragingly high. I'm not locating or creating schmaltz. So this Passover, I'm inclined to take advice from an impartial party.

Brooklyn native and "nice Italian boy" Michael Sullivan, executive chef at Veselka Bowery in NYC, oversees the crafting of hundreds of matzo balls every day. He recommends an equal blend of vegetable, canola and olive oil to balance the matzo balls' signature richness—without having rendered chicken fat all up in your soup.

I went over for soup and a lesson (mostly soup) with photographer Gabi Porter and discovered how geniunely easy it is to make a fluffy, delicious matzo ball. Here's what you'll need for 8-10 servings:

Pour in the eggs. Since matzo balls use a lot of them, this is a good opportunity to invest in a dozen free-range eggs — it intensifies the flavor.

Add the vegetable, canola and olive oils, then whisk until completely smooth. 

Chill batter for half an hour in the refrigerator, then scoop out 1/4-cup portions. 

Drop balls into boiling chicken soup, then reduce heat to lowest, cover with a tight-fitting lid and poach for 5 minutes.

Remove lid and continue cooking matzo balls at a simmer for 20 more minutes. 

Transfer matzo balls to a bowl of soup and add shreds of chicken and vegetables if desired.