Matzo Balls

Matzo Balls

7
JANINE123 0

"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

30 m servings 127 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

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 ba...

Most helpful critical review

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...

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 ba...

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...

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...

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.

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...

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.

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