Top Chef Finalist Sara Bradley’s Tip for the Fluffiest Matzo Balls You’ve Ever Had

Top Chef Finalist Sara Bradley’s Tip for the Fluffiest Matzo Balls You’ve Ever Had

Bravo's Top Chef Season 16 finalist Sara Bradley's matzo ball soup recipe is world famous — here's her tip for how to make it perfect.

By Alesandra Dubin
Top Chef Sara Bradley Matzo Ball Soup

Bravo's Top Chef Season 16 cheftestant Sara Bradley earned her place among the finalists in the elite competition thanks to the outstanding matzo ball soup she made in Macau — a decision that also swiftly made her matzo ball soup world famous (and generated big buzz among Jewish cooking fans and practitioners, appreciative of the attention to their niche

Earlier, we brought you Top Chef Sara Bradley's official matzo ball soup recipe in all of its glory — and now we have more tips on Jewish cooking from the chef.

The Feast caught up with Chef Sara on April 16 in Los Angeles, on the red carpet for an Emmys panel featuring Top Chef as well as Project Runway. Padma Lakshmi was in attendance — and she dropped a major hint about Season 17's cast — as was Gail Simmons, and the full group of five finalists from Season 16.

There, we asked Chef Sara for her best Jewish cooking tip — and she told us about her tricks for making the best matzo balls you've ever had.

"A little bit of soda water goes a long way," she told The Feast. "It adds adds effervescence to them and they bubble."

You add the soda water into the actual matzo balls, she said. "Mix all your dry together, and then you mix your eggs with your fat, and then mix that together. And then use a little bit of soda water just to lighten them up." Brilliant.

Beyond that, she said, "Another big trick with the perfect matzo ball is just a light hand — so I just barely roll them."

As well, Chef Sara's tip is to move swiftly through the handling process — and then take your time with the actual cooking. "You have to do them quickly," she said. "After you mix them, 20 minutes maximum they can sit, and then you roll them and poach them. And boil them — instead of poaching them slow, give them a good boil."

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