Go Back
–+ servings

I Thought I Knew How to Make Perfect Matzo Balls, And Then I Tried These

These matzo balls are light, fluffy, and packed with flavor, making them the perfect addition to your chicken soup or enjoyed on their own.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Jewish
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Matzo Ball Mixture
  • 1 cup matzo meal
  • 4 large eggs lightly beaten
  • 1 tbsp vegetable oil
  • 1 tbsp water
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp fresh dill chopped
For Cooking
  • 8 cups water for boiling
  • 1 tbsp salt for boiling water

Method
 

Prepare the Mixture
  1. In a large mixing bowl, combine matzo meal, salt, pepper, and dill.
  2. In a separate bowl, whisk together the eggs, vegetable oil, and water.
  3. Pour the egg mixture into the matzo meal mixture and stir until just combined.
  4. Cover the bowl and refrigerate for at least 30 minutes.
Cook the Matzo Balls
  1. Bring 8 cups of water to a boil in a large pot and add 1 tablespoon of salt.
  2. Wet your hands and form the matzo mixture into balls about 1 inch in diameter.
  3. Carefully drop the matzo balls into the boiling water.
  4. Reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes until the matzo balls are cooked through and have expanded.
  5. Use a slotted spoon to remove the matzo balls and serve them in soup or on their own.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 100mgFiber: 1gVitamin A: 150IUCalcium: 10mgIron: 1mg

Notes

For extra flavor, you can add chopped fresh herbs or spices to the matzo ball mixture. Make sure to let the mixture rest in the fridge to achieve the best texture.

Tried this recipe?

Let us know how it was!