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Serves 6 to 8 Servings


  • 4 eggs
  • 1/4 cup chicken fat or vegetable oil
  • 7 tablespoon water
  • 1 cup matzo meal
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 quart quick chicken stock or traditional chicken stock
  • 3 quart carrots
  • 2 tablespoon dill or parsley


Baking Directions:

Matzo balls made with chicken fat are more flavorful than those made with vegetable oil, but either can be used.

All matzo meals are not created equal.

Flavor, texture and ability to absorb liquid vary from brand to brand.

If using Streit’s, reduce the water to 6 tablespoons.

This recipe creates light and fluffy matzo balls that are about 1 1/2 inches in diameter when cooked.

To create chewier and denser balls, reduce the water by 1 tablespoon.

An easy way to measure 7 tablespoons of water is to start with 1/2 cup and then remove 1 tablespoons.

To create large matzo balls (2 1/2 inches in diameter when cooked), use 2 tablespoons of raw mixture and increase the cooking time to 35 to 40 minutes.


Lightly beat the eggs with a whisk in a medium bowl.

Whisk in the fat, then the water.

In a separate bowl, mix together the matzo meal, salt and pepper.

Stir the matzo mixture into the liquids.

The consistency will initially be like pancake batter, but it will immediately begin to thicken.

After 2 or 3 minutes the batter will be like soft mashed potatoes or soft polenta.

Cover and refrigerate for at least 1 hour or up to 4 hours.


Bring 4 quarts of water to a boil in a large stockpot or Dutch oven over medium-high heat.

With moistened hands, form 1 level tablespoon of matzo mixture into balls about one-inch diameter.

Drop the balls into the boiling water so that each falls into the pot in a different place.

When all of the balls are added, reduce to a simmer over medium-low heat and cook, covered, for 20 minutes.

With a slotted spoon, remove one matzo ball, cut in half and check for doneness and seasoning.

The matzo ball is done when the inside is not dark or wet.

If more seasoning is desired, add 2 tablespoons salt to the water.

If necessary, cook 5 or 10 additional minutes, or until the color is uniform throughout and the texture is light and fluffy.


While the matzo balls are cooking, bring the stock to a boil in a large saucepan.

Add the carrots, reduce the heat to medium-low, and cook until tender, about 6 minutes.

Use a slotted spoon to transfer the matzo balls to the soup.

Stir in the dill or parsley and server immediately.