World Famous Matzo Balls

    1 hour

    After making many, many batches of matzo balls for my friends, I perfected the recipe and am sharing it here. They're always a welcome treat.

    26 people made this

    Serves: 4 

    • 4 large eggs
    • 100g (4 oz) matzo meal
    • 4 tablespoons vegetable oil
    • 1 tablespoon chicken stock
    • 1 tablespoon vodka
    • 1 teaspoon salt
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon dried basil
    • 100 ml (4 fl oz) soda water
    • 2L (3 1/4 pints) chicken stock

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Beat the eggs in a mixing bowl until thick and light in colour. Combine the the eggs with the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil and soda water in a large bowl, and stir until well blended. Cover and refrigerate 1 to 2 hours.
    2. Pour the remaining chicken stock into a large pot and bring to the boil over medium high heat.
    3. Meanwhile, form walnut-sized balls using the chilled matzo mixture. Place the balls in the chicken stock, reduce heat to medium and simmer until matzo balls are cooked through, 45 to 60 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (17)


    I signed up just to rate this recipe. It serves closer to 10 than 4, so be prepared. We had leftovers here for days (but it reheats well). I made these balls to practice for the upcoming Holiday, and they came out great! Use salted water on your hands to keep the dough from sticking to them, and drop the balls into the broth with a slotted spoon. I also used the freezer to get the dough ready faster. It took about an hour. I added some veggies to the soup. My Jewish mother-in-law even said they were some of the best she's ever had. I'm not sure if this recipe is kosher or not, but it's great either way.  -  05 Sep 2007  (Review from Allrecipes US | Canada)


    This recipe makes up the absolute best matzo balls I have ever had. They were fluffy, not heavy and very flavorful. This made about sixteen 1-2" matzo balls. This will be my go-to recipe, especially when I don't have schmaltz on hand for my grandmother's recipe.  -  09 May 2010  (Review from Allrecipes US | Canada)


    the best balls I have tasted my whole life... ate every night for three days in a row while sick... I believe they were instrumental in my recovery  -  31 Jul 2007  (Review from Allrecipes US | Canada)