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Perfect Matzah balls

Perfect Matzah balls

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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.

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Joyce Beilis CLEVELAND March 29, 2015

NEVER IN WATER Always cook my matzah balls in chicken broth. I want some taste . I either make my own or use Chicken base to make it. Reply

Mordechai Israel March 22, 2015

How To Make Matzo Ball "Floaters" and "Sinkers" . Matzo balls come in two types, “sinkers” and “floaters”. The “sinkers” are hard and and heavy, and as the name implies, sink to the bottom of the bowl. To achieve this texture pack the balls tightly as you roll them so that no air bubbles remain.
To ensure a light and fluffy “floater” matzo ball make sure to use seltzer, in place of water, and don’t overwork the balls as you roll them.
Visitors to this page may enjoy a cute video clip of a matzo ball soup competition sponsored by the Los Angeles Jewish Home for the Aged. The judges are all certified "matzo ball maivens".
To add extra flavor and a touch of natural color to your “kneidlach” add a sprig of dill or parsley, or both! Reply

Lori Leeds New York April 14, 2014

matzo balls i make mine with seltzer.. so light and fluffy and I cook them in the soup not boiling water Reply

Lori Schneider Hurleyville, NY October 23, 2013

I always fry onions in the oil and mix that in as well - adds a TON of flavor! Always use soup stock and not water and make the knaidelach IN the soup - not in water - much more flavorful and it doesn't diminish the soup significantly, since I make a lot of soup! I also spoon the knaidelach in rather than forming them into balls - they're not perfectly round, but they are fluffy and floating! Never a complaint... Reply

Jed Berman Great Neck March 24, 2013

lighty and fluffy like the deli??? I have tried many many recipes and have yet to find the recipe that makes the big fluffy, light, cooked through and through Matzoh Ball!!!!! Does anyone have the secret recipe.......I cannot find it..... Even when I make big ones they seem to be less cooked inside than on the outside!!!!!! Reply

Jan Sacramento, CA April 5, 2012

I must be the only one who likes them dense Okay, I admit - I like my Matzo balls thick and heavy! The Settlement Cookbook has the recipe my mom always made - yum! Schmaltz, egg, salt, matzo meal and I sub out the nutmeg with parsley. Ah cha cha! I love this time of year.

May your Matzo be crispy and your roast beef be right. Reply

Claudette Mogle Ocean Shores, Washington April 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! Reply

Marguerite New Albany, IN September 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. Reply

r klempner March 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). Reply

Suzanne Bevitz Newtown, Pa. April 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. Reply

Lisa Providence, RI via jewishbarrington.com April 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! Reply

Deborah Azulay-Taffler London, UK March 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! Reply

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