Matzo Balls


SourceJason Frishman
Prep time2 hours
Cooking time30 minutes
Total time2 hours, 30 minutes


Making matzo balls is all about technique! Depending on whether you like lighter or firmer matzo balls, see the notes on the bottom. Matzo balls are traditionally served in chicken soup, but vegetable soup would work, too.


3 tablespoons
1/4 cup
water (cold)
2 tablespoons
seltzer water
1/4 teaspoon
1 pinch
white pepper
2/3 cup
matzo meal


Beat eggs lightly; mix in oil, water, and salt and pepper.
Stir in matzo meal slowly: You want to work it until the consistency of light mashed potatoes and slightly soft and spongy.  Chill in fridge for 5-7 hours, or put in freezer for 40 minutes.
Bring 3 quarts-1 gallon of water to boil; salt as if for pasta (adding other flavorings will impact flavor of matzo balls – this may be desirable!).
Using wet hands or an ice cream scoop, shape balls about 1.5 inches in diameter. Drop gently into boiling water, cover pot, and let boil for about 25 minutes.
Remove from boiling water and serve in hot chicken or vegetable soup.
Notes: For firmer balls, add more matzo meal, and cook for a slightly shorter time. For lighter balls, increase the number of eggs, and simmer for 30 minutes. Lightest matzo balls include separating egg whites and yolks, beating whites until stiff, using the yolks as above, and then folding the matzo meal batter into the stiff egg whites.