Matzah Balls

OK!  As promised, I am bringing you an amazing Matzah ball recipe.  After tackling this, you will have a handle on what I consider the “big three” for holiday cooking.  Sounds high stress, but don’t worry, this is probably one of the hardest recipes to screw up!

Now, a little “history” lesson.  Both my Jewish friends, and my friends who are Jewish-Food-Aficionados, tell me that there is strong debate over the “right” type of Matzah ball.  Some hold firm that a “sinker” is the most delicious type, while others will tell you that a “floater” is the right way to go.  Don’t snicker!  This is serious!

This particular recipe produces “floaters,” meaning they are light, fluffy and can be broken apart easily into your soup.  Some recipes call for club soda or other tricks to make this happen, but not this one.  Just follow the directions and make SURE to pay attention to the super-secret trick I tell you later on.

Also, just as a side note, this recipe may be considered a little less then traditional  because of the added spices and herbs and whatnot.  Don’t let that stop you!  Give it a whirl and see if anyone objects…I think even the most ardent sinker-enthusiast will agree that these are delicious!

Matzah Balls

From Joan Nathan’s “Jewish Holiday Cookbook”


1/4 cup chicken soup
(your homemade soup is the best but chicken stock can also work!)
4 tablespoons melted butter
(or margarine, or schmaltz…meaning chicken fat)
2 teaspoons salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ginger
2 tablespoons grated onion
2 tablespoons chopped, fresh, flat leaf parsley
2 shakes paprika
1 cup Matzah meal
4 large eggs


8-10 quart pot
Large Bowl
Wooden Spoon (if you have one!  If not, no worries)
Cutting Board
Slotted Spoon

1. In a large bowl, stir together everything except the eggs.  There isn’t going to be a whole lot of “stuff” in the bowl and it may seem a little dry and hard to stir together.  That is ok, I promise!

2. Add the eggs one at a time, stirring until they are mixed in completely.

3. Refrigerate for a few hours, or the best would be overnight.  This is the nice part about this recipe.  You can whip it up in about ten minutes and then just stash it in the fridge until you need it!

4. When you are ready to cook the Matzah balls, start some water boiling in a pot.  Use a little warm water to get your hands wet and shape the dough into balls about the size of a walnut.

**Now, this is your only real “tip” for this recipe, but it is critical so PAY ATTENTION.  You do not want to over-handle the dough! Use just enough pressure to shape it into a ball and treat it very gently.  This will keep it nice and fluffy!**

5. Drop the balls into the boiling water, realizing that they will triple in size so careful you don’t crowd them.  Reduce it to a simmer and then cover the pot.  Set your timer for 30 minutes and WALK AWAY.  There will be no peeking during the cooking!

6. When they are ready, use your slotted spoon to take them out.  These go right into a bowl, with your homemade soup of course!

PS: This recipe will make about 20 Matzah balls.  I tried cutting it in half and it worked pretty well, so feel free to mess with the numbers as needed.


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