This Is The Key To Making Perfect Matzo Balls, According To Eitan Bernath - Exclusive

Foodie sensation Eitan Bernath hasn't gone to culinary school and hasn't been professionally trained. He's mostly self-taught and has been cooking from a young age, oftentimes alongside his mother and grandmother. 

He's picked up countless techniques and recipes from them, including family traditions like matzo ball soup, a holiday staple and frequently sought-after comfort food. Bernath has featured his version of the classic on his social media while admitting it's not technically his to take credit. 

"The recipe we made was from my cookbook, 'Eitan Eats the World,'" Bernath said to Tasting Table in an exclusive interview. "It was my Grandma Linda's chicken soup recipe." 

The traditional dish has a deep rooted history and a widespread appeal, and as such, there are countless ways to make matzo ball soup. There are also lots of opinions about how to get it right. At the end of the day, it's about comfort and nourishment. With all this in mind, there is plenty of inspiration out there when making a bowl of matzo ball soup, including from Bernath.

He's made the recipe countless times over the years, no doubt picking up a trick or two from grandma. He knows exactly how to make matzo ball soup that hits the spot every time, and during this exclusive interview, Bernath let Tasting Table in on some of his wisdom when it comes to making matzo balls and a soup to match.

A tasty soup calls for sturdy matzo balls, says Eitan Bernath

One reason why there is a debate over what makes the perfect matzo ball soup is that people have differing preference in regard to the type of matzo balls they like. 

"There's always the debate of fluffy matzo balls versus dense matzo balls," Eitan Bernath said to Tasting Table. "My family is team small, dense matzo balls rather than big and fluffy." While fluffy matzo balls have their pros, the way Bernath puts it, one can easily understand why his family is in favor of the smaller ones.

"The reason, to me, is very simple. The soup is liquid," Bernath said. "You want the dumpling to be something that's chewy and dense and something that has structure to it. If you look at other cultures, dumplings in soup, they usually are chewier."

The best way to get sturdy balls of dough is to pack the dough tight. Some also suggest chilling the dough after forming matzo balls and before cooking them. Adding baking powder, whipped egg whites, or seltzer water to the batter can also give them a fluffy texture. Along with making solid matzo balls, the soup needs to be strong.

"You could have a broth that has tons of flavor, but it needs to get that little bit of salt to get the flavor to the surface level," Bernath said. "Letting the soup sit is important. One of my grandma's secrets, besides love ... is letting it sit overnight. It [won't] taste as good the first day."

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