Recipe: Foolproof Matzoh Balls (Guaranteed Fluffy)

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Any Jewish mother (like myself) takes Matzoh Ball making very seriously, which is why I always use the same recipe. The ORIGINAL Streits Recipe, that used to be on the box (they’ve since changed it). Make it this way and I guarantee, your Matzoh Balls will be light and fluffy. 
You can double or triple this recipe. If you are going to make it for more than 4 people, I recommend at least doubling the recipe. These foolproof matzoh balls are guaranteed fluffy!

But importantly — here’s my grandmother’s classic chicken soup recipe, made famous by my dad, Steve, who recently passed away. And if you need a quick version, here’s my 30 Minute Instant Pot Chicken Soup Recipe.

If you are making this to bring to someone’s Passover, make sure the matzo meal is kosher for Passover. However, if you are just craving Matzoh Balls, regular matzo meal is fine. The gluten free certified matzo meal makes just as excellent matzo balls. Just carefully stick to the instructions on that package. Don’t go rogue like using this recipe.

Original Streits Matzoh Ball Recipe

4 eggs, beaten
1 cup unsalted matzoh meal
1/2 cup water
1/3 cup melted margarine or oil
1 teaspoon salt
Dash of black pepper

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 16 to 20 matzoh balls.

Gluten Free Matzo Meal

https://amzn.to/361wxBN

Recipe: Foolproof Matzoh Balls for Passover

Nancy Johnson Horn from https://www.themamamaven.com

Want to make foolproof matzoh balls? This recipe is adapted from Streits’ Original Matzoh Ball Recipe (yes, the one on the back of the old box).

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Appetizer

Cuisine Jewish

Servings 4

Ingredients

  

1x2x3x

• 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

 

• Beat eggs in a bowl.
  
• 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 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.
• 

Tried this recipe?Let us know how it was!

Classic Chicken Soup (use matzo balls or get passover noodles)

30 Minute Instant Pot Chicken Soup