matzo balls are a Passover staple!

can you believe I’ve never made my own matzo balls?

A few years ago, while attending a holiday dinner with family, Noah tried matzo ball soup for the first time (I have no idea what prompted him to give it a try) – and proceeded to have 3 servings.

After which he asked me to make it for him at home.

I had NO idea what to do.

Matzo balls were something that simply appeared on the table once or twice a year on a holiday – and whether we brought them in or someone made them I never actually watched the process. It was a total mystery.

I knew matzo meal was involved and I always have a can in the freezer for making my grandma’s Passover sponge cake (which I also need to post here – stay tuned!). As luck would have it there was a recipe right on the back of the can.

what ingredients are in matzo balls?

Just a few, as it turns out:

vegetable oil
eggs
matzo meal
salt and pepper
soup stock or water

how do you make them?

Making matzo balls is no more complicated than mixing up your ingredients, giving them a chill and then forming into balls. It was SO easy, and they tasted just like I hoped they would.

I served them with my favorite easy chicken soup and Noah LOVED them.

This makes a nice small batch if you’re having another scaled-down Seder this year; feel free to double otherwise!

Matzo Balls

sherisilver

Nothing beats homemade, and homemade matzo balls are the best!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Servings 18

Calories 73 kcal

Equipment

• whisk
• measuring cup
• Cookie scoop
• Sheet pan

Ingredients

  

1x2x3x

• 1/4 cup vegetable oil
• 4 large eggs, slightly beaten
• 1 cup matzo meal
• salt and pepper
• 1/4 cup soup stock or water

Instructions

 

• Whisk oil, eggs and matzo meal together in a bowl - season with salt and pepper. Add the stock/liquid and whisk again. Cover and refrigerate for 15 minutes.
• Use a tablespoon or ice cream/cookie scoop to scoop the mixture out onto a lined baking sheet - keep chilled till ready to use (you could also freeze them at this point and transfer to a ziploc bag). Form into balls before dropping into your pot.
• At this point either cook them in your prepared soup, simmering for about 30 minutes, or in a separate pot of water.

Nutrition

Calories: 73kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 19mgPotassium: 26mgFiber: 1gSugar: 1gVitamin A: 53IUVitamin C: 1mgCalcium: 7mgIron: 1mg

Keywords matzo, matzo ball soup, passover, soup

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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