Just in time for Passover! Who knew there were so many different ways to make matzoh balls? Some say to use seltzer, some say to beat the eggs for a long time, some say to separate the eggs.

Here are a few different recipes utlizing these different techniques. I found the FIRST recipe resulted in the fluffiest balls, but I still refer to the others as well.

culled from several different sources

Makes around 12 balls

4 eggs
4 T oil or schmaltz (I used olive oil)
1 cup matzoh meal*
some salt & pepper
1/3 tsp baking powder (optional, click here to learn about leavening during Passover)
1/4 cup of plain seltzer water
finely chopped ginger (optional)

In a bowl, mix together everything but the seltzer and ginger.
When thoroughly combined, stir in the seltzer.
Cover with plastic wrap and refrigerate for 1 hour.

While you wait, start boiling plenty of salted water in a large pot (or two pots) - you will want to give the balls plenty of room to expand (about double in size).

When the matzoh mixture is ready, set up a workspace near the stove top with the matzoh mixture, a little bowl of water for wetting your hands (helps in forming the balls), and the ginger (should you choose that option). Form the mixture into approx 1.5 inch balls (GINGER OPTION: poke a hole into the center with your finger and insert a small amount of chopped ginger. Close up the hole) and drop gently into the boiling water.

COVER the pot and let it boil gently for at least 1/2 hour.

NOTES: The second time I made this recipe, I did not use baking powder, and I beat the eggs for a long time. Unfortunately I did not make enough to get a whole matzoh ball, so I'm not sure if this made a difference. Didn't seem to.

*Matzoh meal is incredibly expensive for what it is. I made my own by throwing in some year old matzoh into my food processor and processing till fairly fine. It's okay if it's a bit crumbly.


from Elisheva Marshall of Crown Heights, Brooklyn, NY

4 eggs
4 T oil
4 T ice cold water
1 cup matzah meal
1 tsp salt
1/2 tsp pepper

Boil water with salt.
Mix first 3 ingredients and refrigerate for 1 hour.
Form mixture into balls and drop into the boiling water.
COVER pot and let it simmer for 1/2 hour



This is my grandfather, Lester Silverman's recipe for Matzoh balls which I have made with varying success over the years. I love the little surprise!

3/4 cup matzoh meal
3 eggs seperated
1/2 tsp salt
fresh grated ginger (or cinnamon or giblets or any other surprise of your choosing)

Beat eggwhites until stiff
Add yolk and continue to beat, but not so much that it collapses!
In a small bowl, mix together matzoh meal with salt.
Gently fold matzoh meal and salt into egg mixture.
Let stand for 5 minutes.
Form into small balls (size of gumball).
Press small amount of ginger into the center of balls (or whichever surprise you choose) and reform.
Gently drop the balls into boiling liquid or the broth.
Boil for 20 minutes (should rise to the top).

Then let us know how it comes out!



In an effort to avoid wheat, I tried making these gluten-free matzoh balls: Only difference was I used almond MEAL (from Trader Joes) instead of almond FLOUR. Well, guess what? That really makes a difference. Almond meal is much courser than almond flour, and does not firm up in the same way.

After two hours of refrigeration, the mixtures was still a soft mush. I had to spoon it out into the boiling pot - there was no way to roll it out. In the end, the flavor was pretty good, but they were sure ugly. They looked sort of like canned pet food.

Click here for a Matzoh Ball Soup Broth recipe.


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