Matzoh Balls

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Yield: 10matzoh balls
  • About This Recipe

    “These are exceptionally light and fluffy and can be doubled, tripled, etc. with the same results.”


  • 3/4 cupmatzo meal
  • 3eggs
  • 4tablespoonsoil
  • 1teaspoonsalt
  • 1pinchsugar
  • 1pinchbaking powder
  • Directions

  • Mix together the oil and eggs.
  • Slowly add the matzo meal.
  • Add the salt, sugar and baking powder.
  • Refrigerate for 1/2 hour till firm.
  • Bring salted water to a rapid boil.
  • With moistened hands, (gently) make balls (makes exactly 10).
  • Add balls to water (balls will drop to bottom, but will pop up and float on top while cooking) Cover.
  • Lower heat to a slow boil.
  • Cook for 45 minutes to 1 hour.
  • Reviews

  • “This is a tried and true recipe and deserves all five stars. I added some dried dill weed to mixture. The only thing I do different is that I whip my eggs and oil to a foam first. That ensures the fluffy texture and gives me more ball….14 in all.”

  • “AWESOME! I grew up on these!! Make some rich chicken bouillon, add some parsnips, dill WEED and carrots and you GO!amberngriffinco”