Best 20 Matzo Balls Recipes

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Matzo balls, also known as matzah balls, are a traditional Jewish dish that originated in Ashkenazi communities. These light and fluffy dumplings are a staple in many Jewish households, especially during Passover when leavened bread is forbidden. Typically made with a mixture of matzo meal, eggs, and water, matzo balls can be either simple or elaborate, depending on the recipe. Some variations include adding herbs, spices, vegetables, or even meat. In this article, we've gathered a collection of matzo ball recipes that showcase the diversity of this classic dish, from classic chicken soup matzo balls to unique and creative takes on the traditional recipe. Whether you're a seasoned pro or a beginner in the kitchen, you're sure to find a matzo ball recipe that suits your taste and skill level. So, gather your ingredients, get ready to whisk and mix, and let's embark on a culinary journey into the world of matzo balls!

Here are our top 20 tried and tested recipes!

KOSHER PERFECT MATZO BALLS



Kosher Perfect Matzo Balls image

OK, OK, I know; your bubbie made the perfect matzo balls. But they are finicky little rascals that are made a 1000 different ways and everyones bubbies always made them best. What I want to share here is the simplest, no nonsence methode of the creation of soft and/or firm matzo balls; for just like white and dark meat people, there are soft and firm matzo ball people.

Provided by Yosef Vernon

Categories     Clear Soup

Time 50m

Yield 18-24 Matzo Balls

Number Of Ingredients 12

1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
2 teaspoons baking powder
4 tablespoons water or 4 tablespoons broth
baking powder (delete for firm matzo balls)
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1/2 teaspoon pepper (optional)

Steps:

  • Follow these instructions carefully.
  • Measure and mix dry ingredients into a bowl.
  • Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
  • Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
  • Pour egg mixture into the dry mixture and gently mix with the fork.
  • DO NOT OVER MIX.
  • Treat it like a muffin mixture; if you over mix they will be tough.
  • Place in the fridge for 1 hour.
  • Bring a large pot of water to a rolling boil on the stove.
  • After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
  • When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
  • DO NOT STIR AT ANY TIME.
  • The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.

CHICKEN SOUP WITH MATZO BALLS



Chicken Soup with Matzo Balls image

"Every nationality has some kind of chicken soup. It's one of the simplest meals you can make and almost everyone can find a chicken and some vegetables to cook up a big, satisfying pot of soup for the family. Some people even ascribe magical medicinal qualities to chicken soup, and who am I to disagree? The Greeks have a chicken and lemon soup called avgolemono, Italians make tortellini en brodo, the Vietnamese have pho and, of course, the Chinese make egg drop soup with chicken broth. I grew up on chicken soup with matzo balls, so that's my particular favorite. The broth starts with whole chickens and vegetables, plus fresh herbs like parsley and thyme, an entire head of garlic and lots of salt and pepper. I simmer it away for hours while I futz around the house and make some easy matzo balls. I end up with a rich, delicious soup that will delight everyone on a cold night!" says Ina.

Provided by Ina Garten

Categories     main-dish

Time 4h45m

Yield 6 quarts stock, 18 to 20 matzo balls

Number Of Ingredients 22

3 5-pound roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
4 cups 1/4-inch-diced carrots
4 cups 1/4-inch-diced celery
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
Matzo Balls (recipe follows)
4 extra-large eggs, separated
1/2 cup good chicken stock, plus more for cooking the matzo balls
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

Steps:

  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
  • To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 1 or 2 warm matzo balls.
  • Whisk together the egg yolks, 1/2 cup chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
  • Bring a pot of chicken stock to a simmer (about 3 quarts). Form matzo balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands or scooping them with a small ice cream scoop. Drop them into the simmering stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in the chicken soup.

MATZO BALLS



Matzo Balls image

Provided by Food Network

Time 2h25m

Yield 12 matzo balls

Number Of Ingredients 6

5 eggs
1/8 cup vegetable oil
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground ginger
1 cup matzo meal*

Steps:

  • Beat the eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.
  • Boil 12 cups of water in a 4 to 5-quart saucepan. With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water. After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently. Boil until doubled in size, about 15 minutes total.
  • Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.

FLUFFY MATZO BALLS



Fluffy Matzo Balls image

I've taken tips from many recipes and tried them all. I finally came up with a recipe for fluffy matzo balls. My family loves these and I'm sure you will too! Can be used for soup or as a side dish with meat. If you are making these for soup, add immediately to your soup, but do not cook these with your soup mixture as they will make the soup cloudy.

Provided by robinraz

Categories     Side Dish

Time 3h35m

Yield 6

Number Of Ingredients 7

4 eggs
½ cup cold chicken broth
⅓ cup olive oil
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 dash ground black pepper
1 cup matzo meal

Steps:

  • Whisk eggs, chicken broth, olive oil, parsley, salt, and pepper together in a large bowl. Fold in matzo meal until thoroughly mixed.
  • Cover and refrigerate until matzo mixture softens into a soft dough, 3 hours to overnight.
  • Roll matzo mixture gently into 12 golf-sized balls, moistening hands if dough is too sticky.
  • Bring a large pot of salted water to a boil. Add matzo balls; cover and cook until tender, about 20 minutes.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 18.5 g, Cholesterol 124.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 322.8 mg, Sugar 0.7 g

GREEN CHICKEN SOUP WITH DILL MATZO BALLS



Green Chicken Soup with Dill Matzo Balls image

Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.

Provided by Leah Koenig

Categories     Soup/Stew     Chicken     Passover     Kid-Friendly     Lunch     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 19

For the matzo balls:
4 large eggs, lightly beaten
1/4 cup plus 1 tablespoon vegetable oil or chicken schmaltz
1 cup matzo meal
1/4 cup seltzer water
2 tablespoons chopped dill
2 teaspoons kosher salt, plus more
For the soup:
1 whole chicken (about 3 1/2 pounds)
3 celery stalks, halved crosswise
3 large carrots, peeled and halved crosswise
2 medium onions, peeled and halved through the root
1 medium fennel bulb, quartered and cored
6 garlic cloves, peeled
1 bay leaf
1/4 cup (loosely packed) fresh dill with stems, plus more roughly chopped fresh dill for serving
1/4 cup (loosely packed) fresh parsley with stems, plus more roughly chopped fresh parsley for serving
4-5 ounces Tuscan kale (about 1/2 bunch), stemmed and cut crosswise into 1/4-inch ribbons
Kosher salt and freshly ground pepper

Steps:

  • For the soup:
  • Place chicken, celery, carrots, onions, fennel, garlic, bay leaf, and parsley and dill with stems in a large pot. Add cold water to cover by 1". Bring to a boil over high heat, then reduce heat to low. Gently simmer, partially covered, skimming off any foam that accumulates, until chicken is very tender and falling off the bone, about 1 1/2-2 hours.
  • While the soup is simmering, make the matzo balls: Using a fork, mix together the eggs, oil, matzo meal, seltzer water, dill, and 2 tsp. salt in a large bowl. Cover and refrigerate for 30 minutes.
  • Meanwhile, bring a large pot of generously salted water to a boil over high heat. Reduce heat to medium-low and keep water at a simmer.
  • Moisten your hands with water. Scoop out a rounded tablespoonful of chilled matzo ball batter and very gently pat into a 1" ball (avoid squeezing too hard or rolling too much). Drop into simmering water and repeat with remaining batter. Cover pot and gently simmer until matzo balls are tender and puffed, 40-45 minutes. Drain matzo balls and return to the pot; cover and keep in a warm place.
  • Remove chicken and vegetables from the chicken broth with a slotted spoon and transfer to a cutting board; let rest until cool enough to handle. Meanwhile, strain broth through a fine-mesh sieve into a large bowl, discarding solids. Return the strained broth to the pot. Using your fingers, remove chicken meat from bones and shred into bite-sized pieces. Slice vegetables into bite-size pieces. Place chicken and vegetables in broth, cover pot, and set aside in a warm place until ready to serve.
  • To serve, add kale to broth and bring to a simmer over medium heat. Cook, stirring occasionally, until kale softens, 3-5 minutes. Season soup generously with salt and pepper.
  • Divide matzo balls among bowls and ladle soup on top. Garnish with chopped parsley and dill before serving.
  • Do Ahead
  • Matzo balls can be cooled to room temperature, then stored, covered, in the fridge up to 1 day. Soup can be made until just before adding kale, cooled to room temperature, then stored in a covered container in the fridge up to 1 day. Reheat, then add kale and simmer for a few minutes before serving.

MATZO BALLS



Matzo Balls image

A great and tasty traditional meal. Serve in a soup, or in a bowl of milk. Either way it's great!! This is an old family recipe. I hope you will enjoy it as much as I have every Christmas and Hanukkah morning!

Provided by JANINE123

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 7

Number Of Ingredients 5

3 tablespoons pareve margarine, melted
2 eggs
1 cup matzo meal
½ teaspoon salt
½ cup water, or as needed

Steps:

  • 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 a boil.
  • Bring a large pot of lightly salted water to a 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.
  • 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.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 15.6 g, Cholesterol 53.1 mg, Fat 6.1 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 241.2 mg, Sugar 0.4 g

ANGEL FAMILY CHICKEN SOUP WITH MATZO BALLS



Angel Family Chicken Soup with Matzo Balls image

This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.

Provided by JacobAngel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h

Yield 7

Number Of Ingredients 14

1 whole chicken
3 parsnips, peeled and cut into bite-size pieces
7 large carrots, cut into bite-size pieces
1 bunch celery, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 bunch fresh dill, chopped
1 bunch fresh parsley, chopped
6 cups water
4 eggs
¼ cup vegetable oil
1 cup matzo meal
1 quart chicken stock
1 rotisserie chicken, bones removed and meat cut into bite-size pieces
salt and pepper to taste

Steps:

  • Place raw chicken in a large stockpot.
  • Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees F (95 degrees C) or begins to fall apart, about 1 hour.
  • Remove chicken from the stock and set aside for another use.
  • Whisk together eggs and oil in a medium-sized mixing bowl.
  • Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.
  • Remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. Be careful not to over-roll as this can make the matzo balls tough.
  • In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.
  • Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.
  • To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!

Nutrition Facts : Calories 187.5 calories, Carbohydrate 26.1 g, Cholesterol 0.4 mg, Fat 8.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 516.2 mg, Sugar 5.3 g

FLUFFY MATZO BALLS



Fluffy Matzo Balls image

A fairly simple matzo ball recipe, but very good. If you don't have chicken fat, you can use a neutral oil, but it will really lack flavor.

Provided by DrGaellon

Categories     European

Time 2h10m

Yield 12 matzo balls, 6 serving(s)

Number Of Ingredients 5

7 large eggs or 6 jumbo eggs, separated
2 tablespoons chicken fat
kosher salt
fresh ground black pepper
1 cup matzo meal

Steps:

  • Beat the egg whites to soft peaks. Set aside.
  • Beat the egg yolks. Add chicken fat, salt and pepper, and beat well. Set aside.
  • Fold matzo meal into egg whites gently, preserving as much air as possible. Fold egg yolk mixture into batter, still preserving as much air as possible. Refrigerate batter 30-60 minutes.
  • Bring a large pot of water to a boil. Add a generous amount of salt (more than you would use for pasta). Using wet hands, divide batter into 12 portions and form each into a rough ball. Drop into pot.
  • When all 12 balls are in the pot, and the water has returned to the boil, cover, reduce heat and simmer 30 minutes, turning matzo balls over in the water once. Turn off heat and allow to remain in the hot water for 60 minutes more. Serve in hot soup (or refrigerate up to 2 days, reheating in the soup before serving).

SPRING CHICKEN SOUP WITH MATZO BALLS



Spring Chicken Soup with Matzo Balls image

This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.

Provided by Melissa Roberts

Categories     Soup/Stew     Chicken     Appetizer     Passover     Kid-Friendly     Leek     Carrot     Spring     Dill     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Soup:
3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
5 large carrots (about 1 pound), cut into thirds
2 celery ribs, cut into thirds
1 (4- to 4-1/2 pound) chicken (giblets and liver removed)
1 small head garlic, halved crosswise
1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
15 long fresh flat leaf parsley stems
15 long fresh dill stems
12 black peppercorns
1 tablespoon kosher salt
4 quarts cold water
Matzo balls:
1 cup matzo meal, plus 1 tablespoon
1/3 cup finely chopped flat leaf parsley
3 tablespoons finely chopped fresh dill
3 tablespoons rendered chicken fat
1/2 cup chicken broth (reserved from recipe below)
4 large eggs, separated
Dill sprigs for garnish

Steps:

  • Cook broth:
  • Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.
  • Add all remaining broth ingredients to pot and bring to a boil over medium heat.
  • Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.
  • Make matzo balls:
  • Stir together matzo meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
  • Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks. Mixture will be stiff.
  • Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.
  • Stir one-third of egg whites into matzo mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after being chilled, the matzo mixture is still not firm, add 1 tablespoon additional matzo meal.
  • Finish soup:
  • Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.
  • Remove carrots from broth and once cool, cut into 1/2-inch pieces.
  • Line a large sieve with a double layer of dampened paper towels. Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.
  • With dampened hands, gently form chilled matzo mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzo balls; moisten hands as necessary to prevent sticking).
  • Simmer matzo balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzo ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).
  • Stir carrots and chicken into hot soup to warm through before serving.
  • Garnish with dill sprigs.

LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé



Leek and Ginger Matzo Balls in Lemongrass Consommé image

Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets and Asian markets.

Provided by Suzanne Tracht

Categories     Soup/Stew     Ginger     Passover     Leek     Spring     Lemongrass     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

Consommé:
2 (3 3/4-4-pound) chickens, quartered
4 whole lemongrass stalks, halved lengthwise, cut into 3-inch pieces
2 celery stalks, cut into 3-inch pieces
2 garlic cloves, peeled, halved
Peel of 1 large lime, cut off in strips with vegetable peeler
1/2 large white onion
1 6- to 7-inch piece large leek (white and pale green parts only), halved lengthwise
1 1-inch-long piece fresh ginger, peeled, halved
1 tablespoon (or more) fresh lemon juice
Matzo balls:
4 large eggs
1/3 cup finely chopped leek (white and pale green parts only)
1/3 cup chicken fat (reserved from consommé or purchased), melted, cooled
2 tablespoons chicken broth or club soda
1 1/2 teaspoons coarse kosher salt
1 teaspoon finely grated peeled fresh ginger
Pinch of freshly ground black pepper
1 cup unsalted matzo meal
Chopped fresh chives

Steps:

  • For consommé:
  • Place chicken in extra-large pot. Add next 7 ingredients, then enough cold water to cover (about 18 cups). Bring to boil over medium-high heat. Reduce heat to medium-low and simmer soup 2 hours, skimming impurities from surface. Let stand 30 minutes. Strain consommé into large saucepan. Boil until reduced to 8 cups, if necessary. Add 1 tablespoon lemon juice; season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled (fat will form solid layer on top).
  • For matzo balls:
  • Whisk 4 eggs in medium bowl. Mix in leek, chicken fat, broth, coarse salt, ginger, and pepper. Stir in matzo meal. Cover; chill at least 4 hours.
  • Using wet hands, shape generous 2 tablespoons matzo mixture into balls. Place on sheet of foil. Bring large pot of salted water to boil over high heat. Drop in matzo balls; cover pot. Reduce heat to low; simmer until matzo balls are cooked through, about 1 hour 10 minutes. Using slotted spoon, transfer matzo balls in single layer to shallow dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Rewarm consommé. Add more lemon juice by teaspoonfuls, if desired. Add matzo balls; simmer to reheat, 5 to 10 minutes. Divide matzo balls and consommé among 6 bowls. Garnish with chopped chives.
  • What to drink:
  • A fragrant white wine would be great with the consommé. We like the Yarden 2007 Gewürztraminer, a kosher wine made in Israel ($18).

CHICKEN SOUP WITH MATZO BALLS



Chicken Soup With Matzo Balls image

For our matzoballs, whipped egg whites provide a light,airy texture, while chicken fat lends a velvety softness and complex flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

4 large eggs, separated
1/4 cup chicken fat, melted
12 1/2 cups chicken stock
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 cup matzo meal
1/4 cup finely chopped fresh flat-leaf parsley
Coarsely chopped fresh dill, for garnish

Steps:

  • Whisk yolks, fat, 1/2 cup stock, and the salt in a medium bowl; season with pepper. Stir in matzo meal and parsley.
  • Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Add to matzo mixture; whisk until smooth. Refrigerate until slightly thickened, about 30 minutes.
  • Bring remaining stock to a boil in a large pot. Scoop out 1 1/2-inch balls of the matzo mixture, and add to stock. Reduce heat. Cover, and simmer until matzo balls are slightly firm and cooked through, about 15 minutes. Garnish with dill.

CHICKEN KNEIDLACH (CHICKEN MATZO BALLS)



Chicken Kneidlach (Chicken Matzo Balls) image

I grew up on matzo kneidlach, but have recently discovered chicken kneidlach. They make a great addition to chicken soup, and are yummy in a rich vegetable soup or grain soup as well. You can have soup as a main dish on a cold winter's day.

Provided by Mirj2338

Categories     Chicken

Time 1h10m

Yield 18 serving(s)

Number Of Ingredients 8

2 lbs ground chicken
4 egg whites
2 egg yolks
1/4 cup matzo meal
1 tablespoon cold water
1 teaspoon sugar
salt
white pepper

Steps:

  • Combine the ground chicken, egg whites, egg yolks, matzo meal, cold water and sugar in a large bowl.
  • The best way to get it all mixed up is to use your (clean) hands.
  • Add salt and pepper to taste.
  • Chill, covered, for 15 minutes.
  • Fill a large pot with water (I use a 9 quart pot with about 8 quarts of water in it to cook all the kneidlach at once).
  • Bring the water to a rolling boil.
  • If you like, you can toss a bouillon cube into the pot for flavoring, or add any spices you might like.
  • I usually toss in some paprika and salt.
  • Remove the bowl from the fridge.
  • Wet your hands with water.
  • Form the knedilach mixture into 36 balls about 1 1/2 inch in diameter.
  • Always make sure your hands are wet so the dough doesn't stick.
  • Drop the kneidlach into the boiling water.
  • Half cover the pot and turn the flame down so the kneidlach are simmering in the water.
  • Let them simmer for about 45 minutes.
  • Turn off the heat.
  • With a slotted spoon, remove the kneidlach.
  • They are now ready to be added to your soup.

MATZO BALLS



Matzo Balls image

Provided by Sharon Lebewohl

Categories     Passover     Spring     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 6

1 tablespoon plus 1/4 teaspoon salt
4 large eggs
1/3 cup schmaltz
1/4 teaspoon pepper
1 tablespoon baking powder
1 1/3 cups matzo meal

Steps:

  • 1. Fill a large, wide stockpot three-quarters full of water, add 1 tablespoon of the salt, and bring to a rapid boil.
  • 2. While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.
  • 3. Wet hands and, folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water and reduce heat to a simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.

WHOLE-WHEAT MATZO BALLS



Whole-Wheat Matzo Balls image

Provided by Joan Nathan

Categories     soups and stews, appetizer

Time 55m

Yield About 12 matzo balls

Number Of Ingredients 8

3 large eggs, separated
1/2 cup stock
2 tablespoons canola oil
1/2 teaspoon freshly ground black pepper
Salt
3 or more tablespoons minced fresh dill
1 cup whole-wheat matzo meal, or as needed
2 to 3 quarts vegetable or chicken soup, for serving

Steps:

  • In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well. Gradually add dill and 1 cup of matzo meal, stirring with a fork.
  • Whisk egg whites until stiff but not dry. Gently fold into matzo batter. Cover and refrigerate until batter is well chilled, at least 1 hour.
  • Bring a pot of lightly salted water to a gentle boil. Wet hands with cold water and shape some of batter into a walnut-size ball. Drop it into pot. If it starts to fall apart, add a little more matzo meal to remaining batter. If it holds its shape, roll remaining batter into balls and add to pot.
  • Simmer matzo balls, covered, for 30 minutes. Meanwhile, heat soup until simmering. When matzo balls are ready, use a slotted spoon to transfer them from water to soup. Serve hot.

Nutrition Facts : @context http, Calories 57, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams

KITTENCAL'S LIGHT-AS-A-FEATHER MATZO BALLS



Kittencal's Light-As-A-Feather Matzo Balls image

These are the *best* and fluffiest matzo balls on the planet, matzo meal can be found in the Jewish or deli section of any major super market chain or in a deli store, store any leftover matzo meal in the fridge or freezer ---these really expand when simmering in the broth so make sure that you have lots of broth in the pot before adding them in :)

Provided by Kittencalrecipezazz

Categories     Southwest Asia (middle East)

Time 1h30m

Yield 22-25 serving(s)

Number Of Ingredients 7

4 large eggs
1/4 cup oil
1 cup matzo meal
1 3/4 teaspoons baking powder (2 teaspoons won't hurt)
1 teaspooon table salt (I use seasoned salt) or 1 kosher salt (I use seasoned salt)
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

  • In a medium-size bowl, whisk eggs and oil together with a small whisk or fork until well blended.
  • In a medium bowl combine the matzo meal, baking powder salt, garlic powder and black pepper.
  • Add in the egg/oil mixture.
  • Mix lightly until combined (do not over mix).
  • Refrigerate for 1 hour.
  • Using lightly greased hands shape the mixture into 1-inch round balls.
  • Drop the balls into a large pot of simmering chicken broth (can use boiling water mixed with 2 tablespoons or more of chicken bouillon powder instead of the broth).
  • Cover and reduce heat to low.
  • Simmer for 30 minutes or until soft and tender.
  • *NOTE* the balls will expand to almost double in size when cooking.

Nutrition Facts : Calories 55.8, Fat 3.5, SaturatedFat 0.6, Cholesterol 38.5, Sodium 43.1, Carbohydrate 4.5, Fiber 0.2, Sugar 0.1, Protein 1.6

SEPHARDIC CHICKEN SOUP WITH SOFRITO AND HERBED MATZO BALLS



Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls image

Provided by Bobby Flay

Categories     main-dish

Time 3h13m

Yield 10 to 12 servings

Number Of Ingredients 23

8 large eggs
2 teaspoons canola oil
2 teaspoons extra-virgin olive oil
1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
1/4 cup water
1/3 cup freshly chopped parsley leaves
2 tablespoons kosher salt
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
2 cups matzo meal
2 1/4 teaspoons baking powder
Soup:
1 (3 1/2 to 4-pound) chicken
4 quarts chicken stock
2 tablespoons extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice
1/2 cup quartered cherry or grape tomatoes
1/2 cup diced (1/4-inch) red bell pepper
1/2 cup diced (1/4-inch) green bell pepper
2 tablespoons freshly chopped cilantro leaves
4 garlic cloves, minced
Small pinch saffron
1 teaspoon hot red pepper sauce, optional

Steps:

  • To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
  • Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
  • Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
  • While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.
  • When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)
  • Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).

KNAIDLACH (MATZO BALLS)



Knaidlach (Matzo Balls) image

These go with Chicken Soup I posted. Don't forgo the refigerated resting period that is in the recipe or you will get what my Father lovingly decribed my Mother's Knaidlach as "Bull-killer's"! They were so heavy!

Provided by Esther Hardman

Categories     Other Breads

Time 55m

Number Of Ingredients 6

4 large eggs
1/3 c schmaltz, recipe posted or use 1/3 cup of vegetable oil
1/4 tsp salt
1/4 tsp freshly ground pepper or even better, white pepper
1 Tbsp baking powder
1 1/3 c matzo meal, can be found in market's kosher section

Steps:

  • 1. Crack eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, salt, pepper and baking powder. Stir in matzo meal, then mix vigorously with a wooden spoon until completely blended and very stiff. Cover with plastic wrap and refrigerate for 30 minutes.
  • 2. Fill a large pot 3/4 full of water and add 1 tablespoon salt, bring to a boil. Wet hands with cold water so the batter doesn't stick, shape a bit of mixture into balls the size of ping-pong ball. They will double in size when cooked. Gently place in boiling water, decrease heat so that water simmers briskly and cover pot. Cook for 25 minutes, don't remove lid. Remove balls from water and serve with the chicken soup.

WHOLE MATZO-MATZO BALLS



Whole Matzo-Matzo Balls image

my mother always made this for the 2nd Passover Sedar dinner with roast brisket. I remember the matzo balls as being huge and covered with the brisket gravy. i never asked my mother for the recipe and thought it was gone forever, but i purchased the Holocaust Survivor Cookbook and there was the recipe. My mother always sliced the leftovers and browned them in parve margarine for part of a yummy 3rd day of Passover dinner.

Provided by mandabears

Categories     < 4 Hours

Time 1h10m

Yield 15-16 matzo balls

Number Of Ingredients 7

6 whole matzos, broken in half
6 tablespoons parve margarine
1 medium onion, very finely minced (optional at my house)
1 teaspoon salt
1/4 teaspoon ground black pepper
4 large eggs, well beaten
8 tablespoons matzo meal

Steps:

  • Place matzos in large bowl.
  • cover with hot water.
  • Heat margarine in large frying pan.
  • cook onion until transparent.
  • Add salt and pepper to onion.
  • Drain matzo and squeeze out as much water as possible.
  • Add drained matzo to onion mixture.
  • Cook for 5 minutes.
  • Transfer mixture to large bowl and let cool for 15 minutes.
  • Stir in eggs and several tablespoons matzo meal.
  • Add more matzo meal as necessary to form mixture into balls.
  • They should be thick enough to hold their shape, but not "clumpy".
  • Refrigerate for 1 hour.
  • Bring salted water to a boil(5-6 quarts).
  • They will sink to the bottom and then rise as they cook.
  • Turn heat down, cover pot and let simmer to 20-25 minutes.
  • Drain well with a slotted spoon.
  • The lady who posted the recipe suggests serving them in hot chicken soup.

SPINACH MATZO BALLS



Spinach Matzo Balls image

Provided by Susie Fishbein

Categories     Food Processor     Egg     Appetizer     Passover     Spinach     Kosher     Kosher for Passover     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 large matzo balls

Number Of Ingredients 4

2 large eggs, plus 1 egg white
2 tablespoons olive oil
3 ounces fresh baby spinach leaves
1 cup matzo ball mix (usually both bags out of a box).

Steps:

  • In a medium bowl whisk the eggs and the oil.
  • In the bowl of a food processor fitted with a metal blade, process the spinach until puréed. Squeeze the water out of the spinach.
  • Add the spinach purée into the egg mixture. Whisk to incorporate.
  • Sprinkle in 1 cup (2 bags) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in freezer for 20 minutes.
  • Meanwhile, bring a pot of water or chicken stock to a boil.
  • Wet your hands in a bowl of cold water. Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture. Form into a ball with your fingertips, using no real pressure. Bring the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.

MATZO BALLS



Matzo Balls image

Categories     Egg     Side     Passover     Spring     Kosher     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 16

Number Of Ingredients 6

4 large eggs, separated
1/4 cup chicken fat (reserved from broth, if available) or pareve kosher-for-Passover margarine, melted, cooled
2 tablespoons chopped fresh parsley
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
2/3 cup unsalted matzo meal

Steps:

  • Stir egg yolks and next 4 ingredients in medium bowl to blend. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into yolk mixture alternately with matzo meal in 3 additions each. Cover and chill until cold and firm, at least 1 hour and up to 1 day.
  • Bring large pot of salted water to boil. Drop cold matzo mixture by generous tablespoonfuls onto sheet of plastic. Using moistened hands, shape into balls (each about 1 1/4 inches in diameter). Drop matzo balls into boiling water. Reduce heat to medium-low; simmer uncovered until cooked through, turning matzo balls over after 15 minutes, about 35 minutes total. Using slotted spoon, transfer matzo balls to dish, arranging in single layer. (Can be made ahead. Let stand up to 2 hours or cover and refrigerate up to 1 day. Simmer in salted water until heated through, about 10 minutes, and drain before serving.)

Tips:

  • Use fresh matzo meal. Fresh matzo meal will result in lighter and fluffier matzo balls.
  • Do not overmix the batter. Overmixing will result in tough matzo balls.
  • Let the batter rest for at least 30 minutes before cooking. This will allow the matzo meal to absorb the liquid and swell.
  • Bring the water to a rapid boil before adding the matzo balls. This will help them to cook evenly.
  • Do not overcrowd the pot when cooking the matzo balls. This will prevent them from sticking together.
  • Cook the matzo balls for 20-30 minutes, or until they are cooked through.
  • Serve the matzo balls immediately in soup or broth.

Conclusion:

Matzo balls are a delicious and versatile dish that can be enjoyed in a variety of ways. With a few simple tips, you can make perfect matzo balls every time. So next time you're in the mood for a comforting and flavorful soup, be sure to give matzo balls a try.

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