Matzoh Balls are definitely one of our family’s favorite traditional dishes. This is a recipe that my mother handed down to me and I’ve passed it down to my children. The matzoh balls are a good size – but not the huge ones that you get in a diner – and not too dense (but not so airy that they have no taste). Don’t wait till Passover. Get ready to serve the perfect matzoh balls today…
TIP: You may want to double up on the recipe – Your guests will want seconds!!
Recipe for 10-12 matzoh balls
- 4 eggs
- 1/4 cup oil (I usually use canola oil)
- 1/4 cup seltzer
- 1 teaspoon salt and a pinch of white pepper
- 1 cup of matzoh meal
Beat the eggs well and then add in the all the ingredients except the matzoh meal. Stir well. Add in the matzoh meal gradually, mixing in each portion before more is added. If the mixture ends up too thick and dense, add a few more drops of seltzer.
Refrigerate at least 30 minutes.
Fill a 6 quart pot with around 2 -3 inches of water. Add a tablespoon of Chicken Soup Mix to the water and bring to a boil.
While the water is boiling take the mixture out of the refrigerator. It’s OK to add a little more seltzer if the mixture feels too dense or thick to work with. Wet your hands and shape a matzoh ball at least 1 inch in diameter – remember the matzoh balls will expand! Drop the ball into the boiling water – gently. Shape and roll the next matzoh ball and add to the pot. Your hands will dry out – keep wetting them so that the mixture won’t stick to your hands. Encourage your children to help out and roll their own matzoh balls.
TIP: I once tried to save time and shape all the balls ahead of time and put them on a plate. Oy! They stuck to the plate and I had to shape them all over again. Lesson learned – roll, shape and drop in water!
You will see the balls pop up to the top of the water and begin to expand. Your kids will love to watch their matzoh balls surface to the top. Once all the balls are floating – cover the pot. The matzoh balls should boil for 30 minutes. But during that time uncover the pot several times to let the balls deflate a bit and then pop up again. This is the part that your children will love . Not only is it fun to watch but it helps to make the balls fluffier!
After 30 minutes remove the matzoh balls carefully with a slotted spoon into a big bowl. Pour the liquid from the pot to cover the matzoh balls. Cool and refrigerate till ready to use.
TIP: Let the chicken soup get hot before adding the matzoh balls.
TIP: If you have any leftover matzoh balls, you obviously didn’t invite my son! Store them in the liquid they were originally made in – not in the soup.
TIP: DO NOT USE MICROWAVE TO REHEAT MATZOH BALL & SOUP. They will get harder and be more dense.
E N J O Y ! !