“These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.” - by Weekend Cook
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
- Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
Nutrition
Amount Per Serving (16 total)
- Calories
- 106 cal
- 5%
- Fat
- 6.4 g
- 10%
- Carbs
- 10.2 g
- 3%
Based on a 2,000 calorie diet
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