Ingredients for Matzoh Balls
- Eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup club soda
- Matzo Meal
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Matzoh Balls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Matzoh Balls
- In a large bowl, whisk together 2 large egg yolks, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gradually whisk in 1/2 cup club soda until well combined.
- In a separate bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the yolk mixture into the egg whites using a rubber spatula or a fork, being careful not to deflate the egg whites.
- Gradually fold in 2-2 1/2 cups matzoh meal, 1/2 cup at a time, until a slightly sticky but manageable dough forms. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 30-40 minutes (or up to 2 hours).
- Bring a large pot of water to a rolling boil.
- Use your hands to form the mixture into 2-inch balls.
- Gently drop the matzoh balls into the boiling water.
- Reduce heat to low, cover the pot, and simmer for 30-40 minutes, or until the matzoh balls are cooked through and float to the surface.
- Remove the matzoh balls with a slotted spoon and serve immediately in your favorite soup.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1g
Fat
6g
Carbs
7g