We've tested every trick in the book to figure out exactly how to make the perfect matzo balls—whatever that means to you.
Poaching in chicken broth instead of water produces the most flavor-packed matzo balls; using a separate broth for poaching and serving ensures a serving broth that isn't cloudy.
Some people like dense, heavy matzo balls. Some people like light, fluffy ones. The important thing to understand is that your preference here influences not just the texture, but also the flavor of the matzo balls. This is a simple issue of hydration. Specifically, the matzo meal needs time to absorb the liquid. It's almost impossible to form balls when it's still fresh, and even if you do, they won't hold together in the water. Here's the proof:Serious Eats / Daniel Gritzer
My preferred method for making schmaltz is to save up a bunch of chicken fat, storing it in the freezer until I have a healthy amount; the more tender globules found around the neck and at the entrance to the chicken's cavity are best, but skin works too. Then I chop it up, put it in a saucepan with a little water, and cook it, stirring frequently, until most of the fat has liquified with little crispy bits of fat and skin floating in it and the water long gone.
If you do care about the broth not being cloudy, though, you have to choose between poaching in an entirely separate batch of broth , or using water. Does it matter?Matzo balls are nothing more than spherical sponges, and the lighter and airier they are, the more effective they are at soaking up fluid. Cook matzo balls in water, and you're going to end up with watery, bland matzo balls. I know, because I tried it.
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