Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I've taken tips from many recipes and tried them all. I finally came up with a recipe for fluffy matzo balls. My family loves these and I'm sure you will too! Can be used for soup or as a side dish with meat. If you are making these for soup, add immediately to your soup, but do not cook these with your soup mixture as they will make the soup cloudy.

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
3 hrs
total:
3 hrs 35 mins
Servings:
6
Yield:
12 matzo balls
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk eggs, chicken broth, olive oil, parsley, salt, and pepper together in a large bowl. Fold in matzo meal until thoroughly mixed.

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  • Cover and refrigerate until matzo mixture softens into a soft dough, 3 hours to overnight.

  • Roll matzo mixture gently into 12 golf-sized balls, moistening hands if dough is too sticky.

  • Bring a large pot of salted water to a boil. Add matzo balls; cover and cook until tender, about 20 minutes.

Nutrition Facts

232 calories; protein 6.3g; carbohydrates 18.5g; fat 15.5g; cholesterol 124.4mg; sodium 322.8mg. Full Nutrition
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Reviews (1)

Most helpful positive review

Rating: 5 stars
01/31/2017
They were fluffy! The mixture was a little too loose so I had to add more Matzo meal to adjust. They came out very nice. Will make again. I also added some garlic powder and parsley. Read More
(2)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2017
They were fluffy! The mixture was a little too loose so I had to add more Matzo meal to adjust. They came out very nice. Will make again. I also added some garlic powder and parsley. Read More
(2)
Rating: 5 stars
03/27/2021
Without even being cooked, they smelled really good. But what I did was mix the egg whites into stiff peaks and then added the yolks and mixed some more. Then I folded in dried parsley (it didn't make sense to buy a whole bunch for one tablespoon), salt, pepper, and garlic salt with a dash of dill. Finally, I folded in the matzoh meal. I didn't have three hours, so I let the mixture sit for a little over an hour. I rolled them in to little balls and put them in the fridge to sit for another 30 minutes. Then I cooked them for 20 minutes. Read More
Rating: 4 stars
04/03/2021
I have two problems with this recipe which we made for Passover this year. 1. Using a good amount of olive oil gave the matzo balls a distinctly olive oil taste which I found distasteful. It is not a traditionally Jewish taste at all. 2. I found that 20 minutes is not long enough to cook the matzo balls. Most recipes say to simmer them for 40 minutes. I thought the recipe didn't make fluffy matzo balls when I tasted them after 20 minutes. But once they sat in the hot water for longer - much longer - they turned out to be pretty fluffy. So 40 minutes is a better amount of time to simmer the matzo balls if you want them to be really fluffy. Next time I'll use this recipe as a base but I will use schmaltz (chicken fat) and canola oil for the oil - not a drop of olive oil!! I suspect they'll come out better. But in the end, they did turn out to be fluffy - with the longer cooking time. Read More
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