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
With a great deal of modesty, I am known for my matzo ball soup and my chop liver. I honestly think that the one thing that makes my soup so outstanding is that I cook the matzo balls in a very rich, homemade chicken stock (in a gel state when chilled) and they soak up all the wonderful flavor of the stock vs the flavor of ….water. If there is a reason for cooking matzo balls in water, I would love to know it. Then again, maybe not, lol. I do love your recipes, tho, I will stick with cooking my balls in stock.
Why don’t you say a bracha before tasting a recipe?
Why don’t you say a bracha before tasting your recipe?
Why don’t you say the brach before tasting your recipe!
That is surprising, we make them all the time and they are always perfect. You can always add a bit more matzah meal but might make the end result a bit dense.
Hey Jamie! Just made these yesterday. I kept the batter in the fridge for well over 30 min and it never got very firm. I can’t imagine that I’m the only person who had this issue, as i followed your recipe to the T.
Yup, you can freeze them either on their own or in the broth, if on their own you can simply drop frozen matzo balls into the broth, otherwise defrost the soup with broth until thawed ad ready to heat.
Dear Jamie, I just found your recipe and I hope you still answer questions regarding the recipe, even though it is a few years old. I would like to prepare the Matzo balls for my partner and I know he will not use them straight away, Is it ok to freeze them and reheat when needed? (We are both single in our seventies and do not eat a lot in each meal)
No salt or pepper added to the batter? Is the salt from the water enough?
If you use really salted water it is enough but you can add a little salt to the batter if you prefer.
Thank you. Chag Sameach!
Jamie, I love this recipe! The only problem I have is with the “heavily salted water “. Sometimes I get it right and other times way too much salt. Could you give me a rough measurement of salt?
Oh no! Too Bad, I learned for vegan matzo balls to bake them and serve in the soup, maybe that would work for gluten free.