Classic Matzah Balls

    • Prep Time
    • 10 mins
    • Cook Time
    • 10 mins
    • Yield
    • 20 small or 10 large balls
    • Difficulty Level

Matzah balls are Ashkenazi Jewish soup dumplings made of matzah meal. They are called kneidlach in Yiddish and are traditionally served in chicken soup, especially on Passover.

If you’re stumped for a chicken soup recipe, try ours!

Some people love matzah balls so much they eat them year round, and even eat them without soup! You can serve these matzah balls as a side dish with your favorite meal; they are delicious with any kind of sauce.

Just remember to always cook the matzah balls separately, not in the chicken soup, otherwise you will have a cloudy chicken soup, and thats not a very nice presentation. Chag Sameach!

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38 Ratings

Ingredients

  • 1 cup matzah meal
  • 2 eggs
  • 1 cup boiling water
  • 2 tbsp oil
  • 3 tbsp salt

Instructions

  • 1. Bring a pot of water to a boil.
  • 2. Meanwhile, mix matzah meal and 1 cup boiling water. When cooled a little, add eggs and mix until evenly incorporated.
  • 3. Add the oil and salt to the pot of boiling water. The water should be very salty.
  • 4. Prepare a small bowl of cold water. Dip your hands into the water before shaping the matzah meal mixture into balls. You can make the balls as big or as small as you like, but don’t forget that the dumplings will expand to around double their size.
  • 5. Add balls to boiling water until pot is half full. Do not overfill the pot, or the dumplings will not expand to their full size. Cook for 15-20 minutes, and repeat until all mixture is used. Garnish with dill and serve in chicken soup or as a side dish.

Instructions

  • 1. Bring a pot of water to a boil.
  • 2. Meanwhile, mix matzah meal and 1 cup boiling water. When cooled a little, add eggs and mix until evenly incorporated.
  • 3. Add the oil and salt to the pot of boiling water. The water should be very salty.
  • 4. Prepare a small bowl of cold water. Dip your hands into the water before shaping the matzah meal mixture into balls. You can make the balls as big or as small as you like, but don’t forget that the dumplings will expand to around double their size.
  • 5. Add balls to boiling water until pot is half full. Do not overfill the pot, or the dumplings will not expand to their full size. Cook for 15-20 minutes, and repeat until all mixture is used. Garnish with dill and serve in chicken soup or as a side dish.

Rate this recipe

  • 38 people rated this recipe

  • Average Rating

    (3.1 / 5)


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