For a richer flavor, consider using chicken fat (schmaltz) in place of olive oil. If you prefer firmer matzo balls, reduce the amount of club soda or add an additional 1/4 cup of matzo meal to the dough. Chilling the dough is crucial for achieving the proper texture. Do not skip this step! To test for doneness, remove one matzo ball and cut it in half. The center should be cooked through and not doughy. Matzo balls can be made ahead of time and reheated in chicken soup or broth.
Best Matzo Balls
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 15 mins
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SERVING16 People
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VIEWS33
These matzo balls are a revelation! Light, airy, and perfectly shaped, they transform any soup into a comforting and elegant experience. Discover the secret to achieving the ideal consistency with this meticulously crafted recipe.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol47 mg
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Fiber0 g
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Protein3 g
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Saturated Fat1 g
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Sodium99 mg
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Sugar0 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a mixing bowl, whisk together the eggs and olive oil until thoroughly combined. (2 minutes)
02
Step
1 mins
Incorporate the club soda and salt into the egg mixture, stirring gently to combine. (1 minute)
03
Step
5 mins
Gradually add the matzo meal to the wet ingredients, mixing until a soft, workable dough forms. If the mixture appears too wet, incorporate additional matzo meal, 1/4 cup at a time, until the desired consistency is achieved. (5 minutes)
04
Step
30 mins
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the matzo meal to fully absorb the liquid. (30 minutes)
05
Step
15 mins
Bring the filtered water to a rolling boil in a large, heavy-bottomed pot. (15 minutes)
06
Step
10 mins
Gently moisten your hands with cold water to prevent sticking. Form the matzo ball dough into walnut-sized spheres, being careful not to overwork the mixture. (10 minutes)
07
Step
30 mins
Carefully lower the matzo balls into the boiling water. Reduce the heat to a gentle simmer, cover the pot, and cook until the matzo balls are tender and cooked through. (25-30 minutes)
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RECIPE REVIEWS
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Mable Hilll
Jun 24, 2025I substituted schmaltz for the olive oil and it was amazing!
Clara Schmitt
Jun 18, 2025These were the best matzo balls I've ever made! So fluffy and flavorful.
Margaretta Spinka
Jun 1, 2025I found that I needed to add a bit more matzo meal to get the right consistency, but overall a great recipe.
Eladio Graham
May 10, 2025My family loved these! They were a huge hit at our Passover seder.
Chad Kozey
Apr 21, 2025This is now my go-to matzo ball recipe. Thank you!
Felicia Heaney
Apr 4, 2025I added a bit of dill to the dough, as suggested, and it was delicious!
Jewel Cummeratagoyette
Mar 15, 2025Easy to follow recipe and the results were fantastic!
Alexandria Cole
Jan 29, 2025The chilling time really made a difference. They held their shape perfectly in the soup.
Faustino Kilback
Jan 27, 2025These matzo balls were so much better than the ones I usually buy from the store.