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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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

106 calories; protein 2.7g 5% DV; carbohydrates 10.2g 3% DV; fat 6.4g 10% DV; cholesterol 46.5mg 16% DV; sodium 98.5mg 4% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2014
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 appealing soup. The last time I made these I added a bit of chicken cracklings for a richer flavor and that was tasty too. Thanks so much for the wonderful recipe Weekend Cook! Read More
(4)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/26/2014
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 appealing soup. The last time I made these I added a bit of chicken cracklings for a richer flavor and that was tasty too. Thanks so much for the wonderful recipe Weekend Cook! Read More
(4)
Rating: 5 stars
12/16/2014
I have tried probably ten recipes for matzoh balls. This one is the BEST!! Read More
(3)
Rating: 5 stars
05/02/2016
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, and the balls came out great! Read More
(1)
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Rating: 5 stars
12/25/2015
Stay together great! Taste great Read More
(1)
Rating: 5 stars
08/15/2017
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 apart if left in the soup. Mine held together for three days just fine. This is now my "go to" recipe. Thanks for sharing it! Read More
(1)
Rating: 5 stars
09/27/2015
This is my favorite matzah ball receipe. Read More
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Rating: 5 stars
09/18/2017
Delicious tender matzo balls. I made them exactly as ''tis recipe states. My family loves them! Read More
Rating: 5 stars
09/19/2015
Easy and fast to make stayed together beautifully. Tasted great. Read More
Rating: 4 stars
05/13/2019
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 will be too firm. That had a negative impact on the flavor and fluffiness. Read More