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		Chabad.org » Jewish Holidays » Passover » Recipes » Classic Passover Foods » Perfect Matzah Balls

6 Comments

Perfect Matzah balls

2 eggs slightly beaten
2 tablespoons oil or chicken fat
2 tablespoons soup stock or water
1/2 cup matzah meal
1 teaspoon salt

Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix. Add matzah meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl.

Wet hands and form into balls. Drop into bubbling chicken soup or into a large wide pot into which 1 quart water seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes. Yields 4 balls per each 1/4 cup of matzah meal.

Note: Many communities have the custom of not eating wetted matzah on the first seven days of Passover. In these communities, matzah balls and other recipes that use matzah are used only on the eighth day of Passover.

6 Comments

Excerpted from The Spice and Spirit of Kosher Passover Cooking. Published and copyright Lubavitch Women's Cookbooks Publications, Brooklyn, NY.

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Reader Comments
Latest Comments:

Posted: Apr 1, 2011

Cooking Matzah balls properly

The saying, "A recipe is only as good as the ingredients used," is absolutely true. If you don't use schmaltz and homemade chicken broth (or at least store-bought chicken broth), how can you expect to turn out anything remotely called "good" with poor ingredients? Can't get there from here! It doesn't take much more effort to make something RIGHT than it does to do it poorly, but the results are certainly noteworthy and memorable -- whether it was GREAT or TERRIBLE!

Posted By Claudette Mogle, Ocean Shores, Washington

Posted: Sep 28, 2009

Gourmet Touch...

This is very similar to mine but... I NEVER subsitute oil for Schmaltz and I also never cook mine in anything but soup made from home made stock. I have an herb garden and always add fresh tarragon & chives to mine... wonderful.

Posted By Marguerite, New Albany, IN

Posted: Mar 30, 2009

only boil in soup

I have eaten many good and many terrible matzah balls in my time. My experience has taught me one lesson...NEVER EVER boil them in water! If you boil them in water and then add them to your soup, they come out really bland and tasteless. You can often tell upon one bite that the matzah ball was boiled in water. The best thing to do is make the soup ahead, and then, as the soup is reheating to a boil, make the matzah ball batter. Drop them in only after the soup has returned to a boil, and simmer with the lid closed (the suggested 1/2 hour is perfect).

Posted By r klempner

Posted: Apr 15, 2008

perfect matzah balls

I beat my eggs without seperating them. The matzah balls still turn out very fluffy without the work of seperating, beating the whites, & adding the yolks back in.

Posted By Suzanne Bevitz, Newtown, Pa.

Posted: Apr 8, 2007

Perfect Matzah Balls

This recipe is closer to the Manischewitz recipe than your regular Matzah Balls recipe - I clipped that off the box!

My mother made the fluffy, light-as-air, melt-in-your-mouth variety (the best kind!) and to this day, I still love them and can't eat enough of them!

Posted By Lisa , Providence, RI
via jewishbarrington.com

Posted: Mar 30, 2006

Fat/Salt Free Lighter Matzah Balls

All the pesach 'knaidel' recipes I have read anywhere seem to have fat in them - yet an old family recipe of ours makes the lightest possible matzah balls with no fat - which can be frozen easily (they shrink a little on cooling, but puff back up when dropped back into boiling water or soup):

3 eggs, separated
3/4 cup fine matzah meal

- Beat whites until stiff
- Keep beaters going and add yolks, one at a time
- Fold in matzah meal
- Drop small, walnut-sized balls into large pan of boiling water
- Cover, bubbling, for 25 minutes
- Remove with a slotted spoon and drop into soup (or drain and save until needed, or freeze)

Happy Pesach!

Posted By Deborah Azulay-Taffler, London, UK

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