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Best Matzah Balls

Best Matzah Balls

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h 15 m
Weekend Cook

Weekend Cook

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mauigirl
1

mauigirl

4/26/2014

Perfect and tender matzoh balls. Simple to put together and moist consistency. As the submitter recommended, DO NOT let the balls soak in the soup. They will fall apart and make a less than appealing soup. The last time I made these I added a bit of chicken cracklings for a richer flavor and that was tasty too. Thanks so much for the wonderful recipe Weekend Cook!

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