Matzo Balls Recipe - Allrecipes.com
Matzo Balls Recipe
  • READY IN 30 mins

Matzo Balls

Recipe by  

"A great and tasty traditional meal. Serve in a soup, or in a bowl of milk. Either way its great!! This is an old family recipe. I hope you will enjoy it as much as I have every Christmas and Hanukkah morning!"

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. In a medium bowl, whisk together the margarine and eggs until well blended. Combine the matzo meal and salt; lightly stir into the egg mixture until the liquid is absorbed, and the meal is damp. Gradually mix in the water so that the mixture holds together, but is not too wet. Cover and refrigerate while bringing the water to a boil.
  2. Bring a large pot of lightly salted water to a boil. When the water is at a full boil, remove the matzo mixture from the refrigerator. Using wet hands, shape spoonfuls of the dough into balls. Do not pack the balls together too tightly.
  3. Drop balls into the boiling water, and boil for 15 minutes. Remove from water and serve in soup or cold milk. Do not let the matzo balls sit out too long, or they will harden.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2009

I changed this recipe a bit - My family likes small light and fluffy matzo balls. I quadrupled the recipe. I used selter instead of water - as the carbonated water helps to fluff up the matzo balls. I used only a tsp. of olive oil instead of the margarine and added some salt, pepper and garlic powder to the mixture. I refrigerated the mixture for about 1/2 hour and rolled them into small balls with wet hands to help keep their shape. I let them boil in slated water with the pot cover on for about 25 minutes - no peaking - or the matzo balls will flip and fall to the bottom of the pot. I did not cook the matzo balls in the chicken soup - as I did not want the soup to become murky from the matzo balls as they cooked. I also froze them in a single layer on cookie sheet and then placed them in a zip lock bag - this way I can take out as many matzo balls as I wanted and they wouldn't be stuck together.

 
Most Helpful Critical Review
Apr 26, 2008

This receipe will give you "sinkers"- if you want floaters -3 eggs no oil, very little water, 1/2 C matzo meal. Refrigerate 20-30min. Drop in rapidly boiling water/chicken soup cover cook for 20 minutes. The larger the pot the better. - If yor soup has the veggies removed make it in the soup.

 
Mar 22, 2004

There's nothing better on a cold (Spring) night than a bowl of matzo ball soup. My kids consider these a special treat and they were so easy to prepare. The only change I made was subbing canola oil for the margarine. As the directions suggest, don't pack them tightly like you would a meatball. You want the matzo balls to come out light and fluffy. Thanks Janine!!

 
Oct 26, 2005

Thanks for the tip about packing them. That explains a lot. I use oil instead of butter. PS; I boiled them in chicken broth and added stock to the m.b mix for more flavor. Thanks for the recipe.

 
Nov 16, 2009

This recipe was way better than the disappointing one I tried before from another site. And I so appreciate all of the suggestions for variation. I added some fresh parsley and chicken broth and cooked them right in the soup.

 
Mar 30, 2010

the dough was very sticky, did not form easily into balls in the short amount of time it took for the water to boil. the result was essentially dumplings, which were somewhat dense.

 
Aug 03, 2012

My balls turned out sinkers. I'll try whipped eggs and seltzer next time.

 

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Nutrition

  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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