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Matzah Balls

Matzah Balls

Add a new dimension to your soups!

by Aish.com Staff
       
    Chicken Matzah Balls
   
Description
     

An interesting variation.

   
Ingredients
     

1/2 cup matzah meal
2 eggs
1/4 cup oil
1 pound ground chicken breast
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon nutmeg

   
Preparation
     

Combine matzah meal, eggs and oil. Mix the chicken, salt , pepper and nutmeg. Refrigerate both mixtures separately for about 15 minutes. Bring 4 quarts of water to a boil. Make balls with a pinch of chicken surrounded by matzah mixture and gently lower into boiling water. Reduce heat, cover and simmer for 30 minutes.
Makes 15-20 matzah balls.

       
    Fluffy Matzah Balls
   
Ingredients
     

3 eggs
1/2 cup matzah meal
1/2 teaspoon oil
1/2 teaspoon dill
 

   
Preparation
     

Beat eggs with oil. Add matzah meal and dill and mix well. Refrigerate for 1/2 hour. Bring a pot of water to a boil. Rinse hands with cold water (so matzah balls won’t stick) and make small balls. Drop them into the water. Cover, reduce heat and simmer for 45 minutes.
Makes 12-15 matzah balls.

       
    Herbed Matzah Balls
   
Ingredients
     

1/2 cup matzah meal
2 eggs
1/4 cup oil
2 tablespoons minced parsley
2 tablespoons minced green onions

   
Preparation
     

Combine matzah meal, eggs and oil. Mix in parsley and onions. Refrigerate for 15 minutes. Bring 4 quarts of water to a boil. Form walnut–sized balls and gently lower into boiling water. Reduce heat, cover and simmer for 30 minutes.
Makes approximately 16 matzah balls.

       
    Modern Matzah Balls
   
Ingredients
     

4 eggs
1/2 cup club soda or seltzer
6 tablespoons oil
1/2 teaspoon salt
1 cup matzah meal

   
Preparation
     

Beat eggs with oil and stir in seltzer and salt. Mix in matzah meal and refrigerate for 15-30 minutes. Bring 4 quarts of water to a boil. Wet hands and form walnut-sized balls. Gently lower into water. Reduce heat, cover and simmer for 30-45 minutes.

Published: April 2, 2003


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Visitor Comments: 5

(5) Ben, April 14, 2009 4:43 AM

Tip for fluffy

To make them fluffy yet firm the real trick is whipping the whites of the eggs and the folding them in. Gives a much better ball than using a lot of eggs or soda water.

(4) Anonymous, March 21, 2007 11:33 AM

I need a GLUTEN FREE recipe

Do you have a matzah ball recipe using potato starch? Or what else could you recommend for Gluten Free?

(3) Susan, March 20, 2007 10:49 AM

Making matzah balls

I wear thin latex/non-latex gloves to make matzah balls. All you need is a little oil on the gloves ONE time and you'll have no trouble forming double and triple batches super easily.

(2) David Silver, April 5, 2006 12:00 AM

Fluffy matzah balls

I form my matzah balls with my fingers very gently, not the palm of my hand. I wet my fingers first, they turn out fluffy.

(1) janet, March 28, 2005 12:00 AM

I stuff my matzah balls with chopped liver. Try that one, if you love chopped liver you will love this!

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