Matzo balls

    Matzo balls


    10 people made this

    About this recipe: Matzo meal is combined with beaten egg, pareve margarine, salt and water. Shape into balls, then cook in your favourite chicken soup.

    Serves: 7 

    • 3 tablespoons pareve margarine, melted
    • 2 eggs
    • 125g matzo meal
    • 1/2 teaspoon salt
    • 125ml water, or as needed

    Prep: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 the boil.
    2. Bring a large pot of lightly salted water to the 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 (1)


    An excellent recipe I boiled them in chicken stock to make them even more delicious! - 22 Feb 2014

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