Original Streit’s Matzoh Ball Recipe (taken from taped up cardboard cutout of the recipe from the Streit’s box in my mother’s kitchen)
Ingredients:
4 eggs, beaten
1 cup unsalted matzoh meal
1/2 cup water
1/3 cup melted margarine (you can use canola oil, I used Smart Balance Baking Sticks melted in the microwave)
1 teaspoon salt
Dash of black pepper
Instructions:
Beat eggs in a bowl. Then add water, margarine/oil, salt and pepper to the beaten eggs. Mix well. Add Matzoh meal and stir.
Refrigerate at least one hour.
Form into balls (you’re going to have to wash your hands extra well and form with your hands) and drop into pot soup or boiling water. Cook 20 minutes. Makes 8-10 matzoh balls. I frequently double or triple this.
Recipe: Foolproof Matzoh Balls for Passover
Ingredients
- 4 eggs beaten
- 1 cup unsalted matzoh meal
- 1/2 cup water
- 1/3 cup melted margarine you can use canola or vegetable oil, I used Smart Balance Baking Sticks melted in the microwave
- 1 teaspoon salt I usually add salt to the soup before I eat it
- Pinch of black pepper
Instructions
- Refrigerate at least one hour.
- Form into balls (you’re going to have to wash your hands extra well and form with your hands) and drop into pot soup or boiling water.
- Cook 20 minutes.
- Makes 16 to 20 small matzoh balls.
- You can put them right into a soup or store them in the fridge for a couple of days before adding to soup.
If you need Matzo Meal still, head over to Amazon and get it shipped.
Make my grandmother’s chicken soup recipe.
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My Mom’s recipe had you separate the eggs, beat the whites till stiff, then fold them in. I think at the end before you refrigerate. She cooked Polish style.
I may have to try that. My family is jewish Roumanian and Russian, but I want to hear more about Polish Style.
Tis is the BEST recipe for Matzoh Balls and the secret is using Streit’z Matzoh Meal. The other brands just don’t work the same. You can substitute chicken stock for water and chicken fat (if you dare) for oil. YUM
Ooh — my grandmother used chicken fat instead of oil. Thanks for commenting!
I followed the recipe on the box and they were horrible, hard dense golf balls. How can I make them more fluffy?
You can’t follow the recipe on the box — use the one I have here!
use less matzoh handle them less and cook them longer this is twice the amount of matzoh meal for the same amount of eggs fat and liquid. as any other recipe I have used Google Horowitz Margareten abd you get the same recipe except for 1/2 cup matzoh meal
scoop them out of the bowl into the boiling water with a spoon. Don’t form them They come out light and fluffy every time! My grandma taught me this (i’m now a grandma myself)
Add seltzer instead of plain water
Make sure you have enough liquid at a rolling boil. Adding cold mix to hot soup too quickly lowers the temperature of the soup and the balls become sinkers. So, use a lot of liquid to increase the heat capacity- if you double the recipe and don’t have enough BTU’s on your burner they will be sinkers! Keep the heat really high as you slowly add the matzo balls to keep it rapidly boiling.
Use seltzer, and cook them in the soup for a couple hours
Use half seltzer and half water instead of all water
Although not Kosher, I have substituted BACON FAT with good results. Just depensd on your taste.
There is an older streit's recipe where you use chicken soup, not water. Does anyone have that recipe? I have used it for 35 years, but it got damaged this year and I cannot read it. It was on the streit's box then
Interesting, I don’t know that one. You mean chicken broth or chicken fat?
Use soup and seltzer instead of water and seltzer
I use seltzer instead of water.
i use the chicken soup in place of seltzer or water gives a better taste to the matzo balls
Great idea!
Follow old recipe, but use seltzer instead of water. Fluffier balls. Forget the boxed mix. Use matzoh meal.
Seltzer was my mom’s “secret” for large fluffy floating matzoh balls.!
I may have to try that.
These are not the directions on the box of matzoh ball mix..Mine came out so soft they fell apart..It called for 2 beaten eggs ,one quarter cup oil and one pkg. Of the mix..
Hi Jeanine, These are the old directions — from at least 10-15 years ago. My mother keeps the recipe taped to her cabinet and this is a copy of it. I’m sorry your matzoh balls didn’t come out so well, it’s frustrating, right?
This is for using matzoh meal, not matzoh ball mix.
Hi , I had one problem making Matzoh Balls , They were hard instead of soft . What am I doing wrong??
You may need to add a little more water to the batch. Next time make a small batch to test and when you like how they come out, make more that same way. It will work.