If you are a Jewish or Kosher person, chances are that you have had matzo balls before.
For those of us who aren’t Jewish, we may wonder what they taste like and how to make them.
I’m going to tell you the best substitutes for eggs in your recipe that will give the same texture without hurting your diet.
Let’s get started.
Read more: Dried Cilantro Substitute
Egg substitute for matzo balls
In my experience, the best egg substitute for matzo balls is flaxseeds.
For every 1 egg, try replacing it with 2-3 tbsp of flaxseeds and you’re good to go.
How to make matzo balls stick?
To keep them from falling apart, chill the dough for 60+ minutes before starting.
This practice helps the balls to be hardened so they won’t fall apart when you cook them.
Before serving, poach the balls in the broth until they look fluffy and light.
Are matzo balls vegan?
It depends on how you make them.
Traditionally, they are made with chicken broth or meat.
They are also traditionally made with eggs, oil, and water.
Nowadays, many people make them with vegetable broth or oil instead of an animal one.
What can you substitute for a matzo meal?
If you run out, there are some other things that you can use.
You could use almond meal, quinoa flour, matzo bread meal, saltine crackers, and plain bread crumbs.
What makes the best matzo ball?
You can use schmaltz, canola, or veggie oil. (source)
If you want to make them really fluffy and light, you can use baking powder.
How do you make matzo balls less dense?
To make them less dense, form the balls with your hands.
Let the mixture rest in the refrigerator for an hour before cooking it.
Cook until done. If you have problems, add more liquid.
How do you get matzo balls to stick together?
If you want to make thems stick together, add some baking soda and some seltzer or an egg white.
You can also add either cornstarch or flour. (source)
Why are my matzo balls mushy?
You should form the chilled matzo ball mixture into small balls of 1 inch each.
Roll the balls without overworking the mixture.
When your broth or water is boiling, lower it to an even bubbling simmer and drop each matzo ball gently into the liquid.
You don’t want them to sit in hot broth or they will become mushy.
Can I use olive oil instead of vegetable oil in matzo balls?
Yes, you can.
This will make them taste better.
What’s a matzo ball made of?
They are a combination of eggs, water, vegetable oil, matzo meal, salt, and pepper seasoning.
How do you make a matzo meal?
Matzo meal is made by using your hands to break pieces of matzo into small parts.
You can grind it in a food processor until you get the consistency you want.
Matzo meal might be good if you put it on top of something like a gratin, but otherwise, it should be ground up before baking. (source)
Is matzo ball soup healthy?
Yes, it is a good choice for you when you’re sick because it will help raise blood pressure for you. (source)
How do you store matzo balls?
They should be stored in the fridge for one to two days if they’re uncooked, or three to four days if you cooked them already.
They can also be frozen in a dry place for three months.
Is Manischewitz matzo ball soup mix vegetarian?
This soup mix is made of matzo meal, salt, monocalcium phosphate, sodium bicarbonate, onion, black pepper, and garlic.
It is also lactose-free and vegetarian.
Is canola oil good for making matzo balls?
Yes, you can use an equal mix of vegetables, canola, and olive oil to make them.
When matzo balls are put in soup, how long can they last?
You can store them in soup for 5 days maximum.
If you want to freeze them, you can either keep them in one bowl or separate the broth from the balls and freeze them separately.
How far in advance can I make matzo balls?
You can make them one or two days before and then cook them in the soup when you need.
What does matzo ball taste like?
Matzo ball soup tastes like chicken noodle or chicken dumpling soup.
The matzo ball is also called Jewish Penicillin because it helps you fight off a cold.
In summary, the best egg substitute for matzo balls is flaxseeds.
If you want to try this recipe, just replace the eggs with 2 tablespoons of ground flaxseeds.
This will create a dense texture that is similar to an egg matzo ball and will work great in recipes like these.