Matzo Balls, For Mazto Ball Soup

Hello all! This is a 2 part recipe. Today, I will share my recipe for Matzo balls and tomorrow, my recipe for chicken noodle soup. Matzo balls are  a traditional Ashkenazi Jewish dumpling usually made from Matzo meal.  It is usually served with a chicken broth styled soup. It is considered a comfort food, by the Jewish community. The first time  I had ever had Matzo Ball soup, was when I was in college. I had just made a large pot of chicken soup and my husband decided to try and make Matzo Balls. Matzo balls have a distinctly cracker taste to it and can be very light or very dense, depending on your recipe. It can be cooked in salted water or for extra flavor, in boiling chicken broth (or the soup you serve it with). Traditionally, rendered chicken fat is used for this recipe but I did not have any on hand, nor was I inclined to make some. This is my first try at making these and definitely not my last.

Matzo Balls in Homemade Chicken Noodle Soup


4 eggs, separated

4 tablespoons oil (rendered chicken fat)

1/4 cup water

1/2 teaspoon salt

1/8 teaspoon onion powder

1/8 teaspoon parsley fakes

1 cup of matzo meal

1/4 teaspoon baking soda


Chicken soup


salted water


  1. Beat egg white until soft peaks form
  2. In a separate bowl, combine remaining ingredients, mixing well.
  3. Slowly fold in 1/3 of the egg whites into the matzo meal mixture
  4. Once the egg whites are mixed, add the remaining 2/3rd of the egg white, folding carefully so that the air bubbles are not lost.
  5. Cover and refrigerate mixture for 1 hour.
  6. Bring chicken soup (or salted water) to a rolling boil
  7. With oiled hands, take about a 1/4th cup portion of matzo mixture and gently form into a ball. Careful not to pack the ball together and not to handle the matzo too much.
  8. Place matzo balls in boiling soup and let it cook for about 15-20 minutes




Filed under Soup

6 responses to “Matzo Balls, For Mazto Ball Soup

  1. That first try looks good enough for me already!

  2. Looks like you did great. It reminds me a little bit of chicken and dumplings. I’ve never made either dish though.:)

    • LOL I said the same exact thing to my husband. 🙂 The only real difference is using matzo vs flour. I want to make chicken and dumplings before the weather gets to warm. This recipe was perfect for a very rainy and cold day 🙂

  3. Do you know I n ever tried a Matzo ball? But these really look delicious. For making them for the first time, even though I’m not an expert on them, I think you did a great job 🙂

    • Thanks Kay 🙂 I think for me, it is more of an acquired taste. I am not used to eating Matzo..which is delicious. If you think of saltine crackers used to make dumplings…that is pretty much the taste I got. I do like them though 🙂 but I think going to a proper Jewish Deli and getting a big bowl of Matzo Ball Soup would be much better lol.

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