Matzoh Balls
Fluffy, tender, and steeped in tradition, matzoh balls are the ultimate comfort food for Jewish holidays or anytime you're craving a hearty bowl of homemade soup. Made with simple pantry staples like matzoh meal, eggs, and a touch of oil or chicken fat, these iconic dumplings achieve the perfect balance of lightness and texture thanks to the optional addition of baking powder. Chilling the dough before rolling ensures easy shaping, and a slow simmer in salted water guarantees soft, flavorful results every time. Whether served in a steaming bowl of chicken soup or paired with your favorite toppings, this classic recipe promises soul-warming satisfaction. Perfect for Passover or a cozy night in, these matzoh balls are a must-try for lovers of old-world comfort food.
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Recipe Information
Ingredients
- 1 cup matzoh meal
- 4 large eggs
- 0.25 cup vegetable oil (or melted chicken fat)
- 0.25 cup water or chicken stock
- 1 teaspoon salt
- 1 teaspoon baking powder (optional, for fluffier matzoh balls)
- 0.25 teaspoon ground black pepper
- 12 cups water (for boiling)
- 1 teaspoon salt (for boiling water)
Instructions
In a medium mixing bowl, whisk the eggs until they are well beaten.
Add the vegetable oil (or melted chicken fat), water or chicken stock, salt, and pepper to the eggs and whisk until fully combined.
Gently stir in the matzoh meal and baking powder (if using). Mix until just combined, forming a thick batter.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.
Bring a large pot of water (12 cups) to a boil. Add 1 teaspoon of salt to the boiling water.
With wet hands (to prevent sticking), scoop about 1 tablespoon of the chilled batter and roll it between your palms to form a ball. Repeat with the remaining batter, making roughly 12-14 matzoh balls.
Carefully drop the matzoh balls into the boiling water, one at a time. Lower the heat to a gentle simmer and cover the pot.
Cook the matzoh balls for 25-30 minutes, or until they are fully cooked through and puffed up.
Using a slotted spoon, remove the matzoh balls from the water and transfer them to a serving bowl or directly to a pot of soup.
Serve warm in chicken soup or as a standalone dish with your favorite toppings.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5346 mg | 232% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 178 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
