My cousin Bracha gave me this recipe for light, fluffy and perfectly round matzo balls when I moved to Israel and asked her where to find matzo ball mix. I will NEVER go back to making Matzo Balls from a mix again. Watch me make these matzo balls on the Today Show.
Looking for my best ever matzo ball soup recipe? It combines these matzo balls with my crystal clear chicken soup.
Matzo Balls As Seen On The Today Show
Servings
12 Servings
Ingredients
- 4 eggs
- ½ cup seltzer
- ⅓ cup extra virgin olive oil
- 1 cup matzo meal
Instructions
- In a medium mixing bowl beat eggs with a fork for 30 to 60 seconds.
- Add seltzer and evoo and beat together another 15 to 30 seconds.
- Add matzo meal and mix together until just combined, don’t overmix. Cover and place in the refrigerator for 30 minutes or until firm.
- In a medium sized pot bring 3 quarts of well-salted water to a rolling boil. Reduce heat to a simmer.
- With wet or well oiled hands form matzo balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands.
- Drop matzo balls carefully into simmering salt water one at a time. Cover the pot and cook for 30 to 40 minutes.
- Ladle into soup bowls with your favorite soup or use your favorite broth.
- Yield: 12 Matzo Balls
Well, gluten free matzo meal…. ummmm it’s a no go! I had egg-y awful balls…. I was so happy that I might be able to have Matzo balls again… I know not for Passover. I do make them for my family with this recipe, and I am in love! Just can’t sub the GF !! Thanks!
Wonderful, thank! Appreciate again your adding deliciousness to our Shabbat table!
xoxoxoxoxoxoxo!!!!!
Hey Shelley!!!! Yes! To the batter you can add salt, loads of chopped fresh herbs (your favorites), if you like garlic some garlic powder or paprika or turmeric – white pepper is lovely as well!
yes I have done it!
yes for sure!!!
Jamie, your matzo ball recipe is amazing, just like your other recipes (we especially love your cakes!), and so little hassle–which we especially value in your recipes. One question with these beautiful matzo balls–have you any suggestion on any spice to add for more flavor? Thanks from Texas!
A couple of hours would be fine, but not sure about overnight, can’t guarantee the results.
Can the batter remain in the fridge overnight instead of just the 30 minutes? Amazing recipe!
Can I leave the batter in the fridge overnight, instead of just the 30 minutes? Made these in the past and they were delicious!
I’m SO pleased and SO SO SO thankful you took took the time to comment here. Sending you MUCH love!!!
Dear Jamie,
I have been following your Internet posts for several years and really enjoy the way you make cooking so easy.
Last year, or maybe the year before, I tried your matza ball recipe and remember that it didn’t turn out very well, and I figured I hadn’t followed it properly.
Well, this year a couple of hours before candle-lighting on Thursday, my daughter looked around the kitchen at all the pots and pans of yontif delicacies and said, “Did you make matza balls?” Then I looked up the recipe in my 25-year-old notebook and was reminded why I seldom got around to making matza balls – the one-hour wait between making the mixture and rolling the balls. How was I ever going to fit that into my cooking schedule?
One of my mottos in life is, “There must be a better way,” and I remembered that your recipe is a bit different than the one I copied all those years ago from a book my mother gave me.
I watched the video again, from start to finish, and decided to give it a try, again. This time the soda water really did the trick. I made sure it was cold from the fridge, and I put the mixture all the way in the back of the fridge, so that I only had to wait about 20 minutes before making the balls…’cause time was running out before candle-lighting…
This time they came out perfect. Light and fluffy and melt-in-your mouth, and they all disappeared in second helpings of soup. So I’m writing to say thank you!
Miryam Blum
Eli
Israel
thanks for the quick reply!
Here is the soup recipe https://www.joyofkosher.com/recipes/best-ever-matzo-ball-soup/
is there a recipe for the chicken soup portion of the matzo ball soup?? https://www.joyofkosher.com/recipes/passover-matzo-balls/ … via @joyofkosher
Wow, that is not an easy question. I found this recipe where she used a combo of aquafaba and xanthin gum http://www.tabletmag.com/recipes-2/192581/egg-free-matzo-balls, you can use our recipe as a guide which uses seltzer instead of baking powder or follow hers as is.
Hey, everybody! Delicous recipe of Matzo balls. I’d like to know how I can substitute the eggs…? Chia or ripe banana?
Hi from Israel, so glad you found us!!!
Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
http://www.facebook.com/joyofkosher
Twitter @joyofkosher
Hey! A huge thank you from Brazil !! Your channel is my last cooking discovery! I received great praise last Monday!!!
Just scrolled down and read that you can, but i can’t delete the question. Thanks! Looking forward to trying these.
No worries, enJOY!
Hi! Can I cook these the night before? Thanks!
Aah, Arthur Schwartz! How I miss his show. Listened to him religiously.
Yes, that would work fine.
Could i boil them in half water half broth, and then add them to the actual broth? Thanks, Taya
easily for a few days (and they freeze well!!!). enJOY!
Hi, up to how long can the matzo balls stay in the fridge before cooking? I am wondering how far in advance I can make this. Thanks! Danielle
It is very difficult to make matzo balls without the oil, but you can try more eggs, even egg whites at least they would help keep them together.
Awesome recipe! Thank you! My favorite seltzer that is kosher for Passover is the Syfo brand.
I love this recipe however, my husband is having health issues and can’t have more than a little oil or any fat like butter. I tried using pumpkin purée, apple sauce, Pam. And the matzo balls fall apart in the soup. Is there any way to limit the oil? I’m out of ideas and we want matzo ball soup!
Finally found a recipe with the proper measurements for ingredients! I know my mother used selzer in the Matzoh Balls but I never seemed to get the right amount into the mixture. Great new way to make them – my husband will be overjoyed!
YIPPPPPEEEE – so awesome!!!! And Grandma should be happy and healthy and cooking until 120!!!!
Absolutely!!!! The broth will infuse the matzo balls with oodles of flavor – the only issue to note is that when cooked in broth they can make your broth cloudy so that’s why I cook them separately and then add them to the pot of soup.
I have always cooked the matzo balls in the broth. Delicious!!
The best I had so far. Next Passover I will call my grandma and give her this recipe. She is 90 but can still learn some new things…
I’m curious can the matzo balls be cooked in the chicken broth?
awwww!!! thank you Jamie!!!! so sweet of you to say!!!
OMG wow!!! I remember Food Talk!!! Great tip about the shmaltz Annette. Thanks as always for being such an incredibly giving member of our community. We are lucky to have you!
many years ago there used to be a radio show in NY called Food Talk by Arthur Schwartz. He then had a website (talking the 90’s). Someone asked for a matza ball recipe & i gave mine which was exactly this. the fact that I used seltzer in the recipe was all the rage!!! One more thing – you can substitute chicken smaltz (rendered chicken fat) for the oil if on Passover its not your family’s tradition to use processed oil (or if you want that old fashioned old world flavor)
YAY YAY YAY!!! Thanks for saying so!
yes they can be made ahead and kept in the fridge or frozen and either dry or in your soup/broth. see how is that for easy?
No it is not considered a leavening agent and is kosher for passover (with certification of course).
Thanks Claire for sharing. So to clarify you are saying 1 egg to how much matzo meal?
OY YOY! I sorry but I am not sure as I haven’t tested it and really it’s such a prime ingredient and not simply a small amount/filler.
Hi Joan I don’t believe I have ever been careful to ensure the eggs and seltzer are room temp so I don’t believe it matters much either way. As for the egg whites yes you can sub, you will still have the fluff but you may sacrifice just a touch on taste and color although not sure it will be too discernible. Please if you try t let us know how it comes out.
These are indeed the best matzo balls I have ever eaten or cooked! Thank you Jamie!
I want to try to make those. I am sure they are great. I have one question, can I store them, make them a day a head, if yes, the how? Must it be always in the water? Or can I keep in container dry?
Is seltzer water not a leaving agent that would be consider wrong for Passover?
Jamie,
I do not use oil and seltzer. 1 egg makes 2 matzo ball. Add black pepper, and salt. Cook it not more than 10-15 minutes. Light as a feather.
Will this recipe work with gluten-free matzo meal? I have a guest this year who is gluten free, oy!
Do the eggs and seltzer need to be at room temperature?
Also, could you use 4 egg whites in place of 2 of the whole eggs?
Thanks.
REVA you are the awesome-est! So happy you watched and raved! Shana Tova!!!