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Matzah Balls

Matzah Balls

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1 pound matzah meal or 1 pound ground matzah
3-4 eggs, well beaten
pinch of salt
3/4 cup soup stock
1/4 cup water

Mix matzah meal, eggs and salt. Form into balls and boil in 6-quart pot filled with salted water for 20-30 minutes.

Remove and drain. Put in soup broth until ready to serve.

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.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Myrna San Ramon, Ca via chabadsf.org April 5, 2017

Add a comment...Matza balls recipe. I have made many styles but the one I come back to is the one on the Manishevitz box I refrigerate the batter as soon as possible. I also use chicken fat as directed and like to add chopped onion while I am rendering. After I cook them I put them in warm chicken soup. Reply

Naomi Medford March 24, 2015

Questions about this recipe Although the list of ingredients includes 3/4 cup soup stock and 1/4 cup water, these liquids are not mentioned in the instructions. I also notice there is no fat or oil listed for this recipe. Is that correct or was it omitted in error? Thanks Reply

chaleen February 23, 2015

matza balls what exactly is matza balls and how is it made ? Reply

menu March 24, 2014

The note at the end is beautifully non-judgemental. True Ahavat Yisrael Reply

Lisa Providence, RI February 12, 2014

Matzah Balls I'll always love matzah balls! Reply

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