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Best Matzah Balls

Rated as 4.89 out of 5 Stars

"These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal."
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1 h 15 m servings 106
Original recipe yields 16 servings


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  1. Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
  2. Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.


  • Cook's Note:
  • Do not store matzah balls in your chicken soup; they will absorb the liquid and become mushy. Store separately and heat with your soup.

Nutrition Facts

Per Serving: 106 calories; 6.4 10.2 2.7 46 99 Full nutrition

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Read all reviews 9
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Perfect and tender matzoh balls. Simple to put together and moist consistency. As the submitter recommended, DO NOT let the balls soak in the soup. They will fall apart and make a less than appe...

I have tried probably ten recipes for matzoh balls. This one is the BEST!!

I followed the recipe to a "T" and the result was perfectly moist and tender matzoh balls. Previous attempts using other recipes were edible, but not good. Another user said these would fall apa...

Stay together great! Taste great

YOU must loosley form your matzah balls. Mine came out way too firm and I did not understand why. So, I looked up on a different site that you can not compact you matzah balls too much or they w...

Delicious tender matzo balls. I made them exactly as ''tis recipe states. My family loves them!

I didn't make any changes to the recipe, but I wanted to say this is very forgiving. I used a food processor to grind the last half of a box of matzo at the end of Passover and halved the recipe...

This is my favorite matzah ball receipe.

Easy and fast to make, stayed together beautifully. Tasted great.