Classic Matzo Balls

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    Classic Matzo Balls

    Classic Matzo Balls

    (10)
    30min


    10 people made this

    An easy matzo balls recipes for Hanukkah. Serve in a soup or in a bowl of milk. Either way its great. This is so easy any one could make them. Enjoy.

    Ingredients
    Serves: 7 

    • 3 tablespoons kosher margarine, melted
    • 2 eggs
    • 1 cup matzo meal
    • 1/2 teaspoon salt
    • 1/2 cup water, or as needed

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium bowl, whisk together the margarine and eggs until well blended. Combine the matzo meal and salt; lightly stir into the egg mixture until the liquid is absorbed, and the meal is damp. Gradually mix in the water so that the mixture holds together, but is not too wet. Cover and refrigerate while bringing the water to a boil.
    2. Bring a large pot of lightly salted water to a boil. When the water is at a full boil, remove the matzo mixture from the refrigerator. Using wet hands, shape spoonfuls of the dough into balls. Do not pack the balls together too tightly.
    3. Drop balls into the boiling water, and boil for 15 minutes. Remove from water and serve in soup or cold milk. Do not let the matzo balls sit out too long, or they will harden.
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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (10)

    by
    125

    I changed this recipe a bit - My family likes small light and fluffy matzo balls. I quadrupled the recipe. I used selter instead of water - as the carbonated water helps to fluff up the matzo balls. I used only a tsp. of olive oil instead of the margarine and added some salt, pepper and garlic powder to the mixture. I refrigerated the mixture for about 1/2 hour and rolled them into small balls with wet hands to help keep their shape. I let them boil in slated water with the pot cover on for about 25 minutes - no peaking - or the matzo balls will flip and fall to the bottom of the pot. I did not cook the matzo balls in the chicken soup - as I did not want the soup to become murky from the matzo balls as they cooked. I also froze them in a single layer on cookie sheet and then placed them in a zip lock bag - this way I can take out as many matzo balls as I wanted and they wouldn't be stuck together.  -  19 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    59

    This receipe will give you "sinkers"- if you want floaters -3 eggs no oil, very little water, 1/2 C matzo meal. Refrigerate 20-30min. Drop in rapidly boiling water/chicken soup cover cook for 20 minutes. The larger the pot the better. - If yor soup has the veggies removed make it in the soup.  -  26 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    35

    There's nothing better on a cold (Spring) night than a bowl of matzo ball soup. My kids consider these a special treat and they were so easy to prepare. The only change I made was subbing canola oil for the margarine. As the directions suggest, don't pack them tightly like you would a meatball. You want the matzo balls to come out light and fluffy. Thanks Janine!!  -  22 Mar 2004  (Review from Allrecipes USA and Canada)

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