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Matzo Balls

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RATE THIS RECIPE
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Ingredients

  • 4 eggs
  • 1/2 cup seltzer
  • 1/3 cup olive oil
  • 1 cup matzo meal
  • Chef notes

    Want to simplify your Passover meal plan? These perfectly light and fluffy matzo balls are made with just five ingredients. 

    Technique tip: Make sure you cover the uncooked matzo balls and place them in the refrigerator for at least 30 minutes to firm them up. 

    Preparation

    1.

    In a medium mixing bowl, beat eggs with a fork for 30 to 60 seconds.

    2.

    Add seltzer and oil to the mixture and beat together another 15 to 30 seconds.

    3.

    Add matzo meal and mix together until just combined, and make sure that you don't over-mix. Cover the mixture and place it in the refrigerator for 30 minutes or until firm.

    4.

    In a medium sized pot, bring 3 quarts of well-salted water to a rolling boil.  Reduce heat to a simmer.

    5.

    With wet or well oiled hands, form matzo balls by gently rolling a spoonful of matzo ball batter to make a ball that's approximately 1-inch in diameter in the palm of your hands.

    6.

    Drop matzo balls carefully into the simmering salt water one at a time.  Cover the pot and cook for 30 to 40 minutes.

    7.

    Ladle into soup bowls or serve with your favorite broth.