Best Matzah Balls
Ingredients1 h 15 m servings 106 cals
- 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.
- 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.
Per Serving: 106 calories; 6.4 g fat; 10.2 g carbohydrates; 2.7 g protein; 46 mg cholesterol; 99 mg sodium. Full nutrition
ReviewsRead all reviews 8
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...
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...