Matzo Balls

Name: Matzo Balls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 matzo balls
Cuisine: Jewish
Ingredients: 3/4 cup matzo meal; 3/4 teaspoon salt; 1/4 teaspoon baking powder; Dash pepper; 3 large eggs, lightly beaten; 3 tablespoons schmaltz or neutral oil; 2 tablespoons seltzer; 1 tablespoon chopped fresh dill

Total Time Prep: 15 min. + chilling Cook: 40 min. + cooling

Yield 8 matzo balls

Test Kitchen Approved

This matzo ball recipe will teach you how to make this essential Passover food. We make our matzo balls from scratch with a few simple ingredients, including baking powder and seltzer, to create a light and airy texture.

Ingredients

3/4 cup matzo meal
3/4 teaspoon salt
1/4 teaspoon baking powder
Dash pepper
3 large eggs, lightly beaten
3 tablespoons schmaltz or neutral oil
2 tablespoons seltzer
1 tablespoon chopped fresh dill

Directions

In a large bowl, combine matzo meal, salt, baking powder and pepper. In a small bowl, whisk eggs, schmaltz, seltzer and dill. Add to dry ingredients; stir just until blended (do not over mix). Mixture will be thin. Cover and refrigerate 30 minutes.
Meanwhile, bring a large saucepan of salted water to a boil.
With wet hands, shape matzo mixture into 2-in. balls (about 1 oz. each) and place on a greased plate. Gently add matzo balls to boiling water one at a time. Reduce heat to low; cover and simmer 30 minutes. Remove to a dish in a single layer with a slotted spoon. Cool slightly before serving.

Nutrition Facts

1 matzo ball: 112 calories, 7g fat (2g saturated fat), 74mg cholesterol, 271mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 3g protein.

The matzo mixture will be thin just after mixing, but will be thick enough to roll into balls after refrigerating. Use a cookie scoop to easily portion the matzo mixture, patting with wet hands to shape into balls. —Risa Lichtman, Portland, Oregon

Recipe Creator