Matzo Balls

A Few Words…

I have been making my own matzo balls for as long as I can remember! This was my father’s recipe and he made sure that I followed his recipe to a T! When I say ‘Do Not Remove the Lid’, I hear my father’s voice telling me not to peek and leave it on for 30 minutes exactly!

Easy to make and so yummy in chicken soup. On a side note, matzo balls freeze really nicely too!

Matzo Balls

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Makes about 16 matzo balls


  • 6 eggs
  • 1/4 cup vegetable or canola oil
  • 2 tbs. water
  • 1 1/2 cups matzo meal
  • 1/2 tsp. baking powder
  • Pinch of salt

In a medium bowl add the eggs, oil and water and beat lightly with a fork. Mix together the matzo meal, baking powder and salt in a separate bowl. Add the dry ingredients to the egg mixture, mix well and then refrigerate for at least an hour.

Fill a large stockpot with watering add some salt to it and turn the heat to high. Once boiled, wet your hands and then form matzo balls (about 2 inches in diameter/the size of ping pong balls) and drop them one at a time into the boiling water. Once all the matzo balls are in the pot, lower the heat to medium low, cover with a lid and let cook for 30 minutes. Do Not Remove the Lid!

Once done, remove with a slotted spoon and add to your chicken soup when ready to serve!