How to Make Matzo Balls

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Matzo Balls are traditionally served in chicken soup but can be a great addition to any soup you love.

Homemade Matzo Balls from Cosmopolitan Cornbread

What Are Matzo Balls?

Matzo balls or matzah balls, are dumplings made from a mixture of matzo meal, beaten eggs, seasonings, and a fat. They are a traditional food during the feast of Unleavened Bread or Passover.

The first time I made matzo balls, Mr. Smith looked at them and asked, “What are those?” I explained to him what they were…and after he tried them, he was hooked. The very next time I made soup, he asked if I could put matzo balls in that one as well.

To Make This Recipe You Will Need:

  • matzo meal
  • ground ginger
  • dry parsley
  • salt
  • black pepper
  • eggs
  • chicken broth
  • melted butter (or schmaltz or duck fat)
  • large shallow pan
  • mixing bowls
  • whisk
  • foil or plastic wrap
  • scoop
  • small dish of water
  • slotted spoon

First of all, you’ll need matzo meal. Matzo meal is very simply cracker-style matzo that has been ground up into a fine meal. You can make your own or get it already as meal. I personally like to use the Manischewitz matzo meal for this recipe.

To begin, you’ll combine matzo meal, dry parsley, powdered ginger, salt and black pepper in a bowl. Stir it together and set it aside for now.

dry ingredients for matzo balls

In a mixing bowl, beat 4 eggs well with a whisk.

eggs in a pottery mixing bowl

Add in melted butter and chicken broth. You can also use melted schmaltz (rendered chicken fat) or duck fat instead of butter if you wish.

Add the dry ingredients to the egg mixture and mix well.

Cover and refrigerate at least 3 hours.

matzo ball dough in a mixing bowl

While the matzo ball dough chilled, I made a simple chicken soup to serve the matzo balls in. Chicken soup is the most common, and traditional way to serve matzo balls, but you can have them in any soup you like.

stirring chicken soup

After the matzo ball dough has chilled, fill a large, shallow pan with salted water (like you are cooking pasta) and bring it to a boil.

You May Also Like: Easy Matzo Pizza

Meanwhile, matzo ball roll the dough into balls about the size of a ping ping ball. I use one of my cookie dough scoops to scoop the dough and get a consistent sized ball.

forming matzo balls

Have a small dish of water handy to dampen your hands. You want your hands to be wet when you roll the dough, to keep it from sticking to you.

matzo balls in a dish

Carefully drop all of the matzo balls into the boiling water, cover the pan and reduce the heat to a simmer. Allow the matzo balls to cook for about 35-40 minutes.

The matzo balls will puff up as they cook.

matzo balls cooking in salted water

Once the matzo balls have cooked, use a slotted spoon to transfer them to the soup you are serving them with.

scooping matzo balls from the cooking water to the soup they are being served in

Enjoy!

How to make traditional Matzo Balls. Get the recipe for these classic dumplings from Cosmopolitan Cornbread.
Homemade Matzo Balls from Cosmopolitan Cornbread

How to Make Matzo Balls

Constance Smith – Cosmopolitan Cornbread
Matzo Balls are traditionally served in chicken soup but can be a great addition to any soup you love.
Be the First to Rate This!
Prep Time 3 hours 15 minutes
Cook Time 35 minutes
Course Passover, Side Dish
Cuisine American, Jewish
Servings 8
Calories 153 kcal

Equipment

Ingredients
  

  • 1 c matzo meal
  • 1 teaspoon dry parsley
  • 1 teaspoon salt, I use Redmond real salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon dry ginger
  • 4 eggs, beaten
  • 1/4 c butter, unsalted, melted
  • 1/4 c chicken broth

For cooking

  • salted, boiling water

Instructions
 

  • To begin, combine the matzo meal, salt, pepper and seasonings in a bowl. Stir together and set aside for now.
  • Beat the eggs well with a whisk in your mixing bowl.
  • Add the melted butter and chicken broth and stir together.
  • Add the dry ingredients to the egg mixture. Stir until combined.
  • Cover your bowl with plastic wrap or foil, and refrigerate at least 3 hours.
  • When you are ready to make the matzo balls, start a large, shallow pan of salted water (like you're cooking pasta) – bring it to a boil.
  • While the water is heating, roll the matzo dough into balls. I use a cookie dough scoop to measure out the dough and give me a consistent size. Have a small dish of water to dip your hands in, as you want your hands to be wet so that the dough doesn't stick to you.
  • Roll the matzo dough into balls about the size of a ping pong ball (just over an inch in diameter.) Place them on a plate or shallow dish as you get them all rolled.
  • Carefully drop all of the matzo balls into the boiling water. Cover the pan, reduce the heat to a simmer and cook them for 30-40 minutes.
  • When the matzo balls are done, use a slotted spoon to scoop the balls out and serve them with your favorite soup.
  • Enjoy!

Nutrition

Calories: 153kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 97mgSodium: 395mgPotassium: 56mgFiber: 1gSugar: 0.2gVitamin A: 298IUVitamin C: 0.1mgCalcium: 19mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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