Matzoh Balls Recipe

Discover the secret to unbelievably light and fluffy matzoh balls! This recipe delivers perfectly tender, melt-in-your-mouth matzoh balls that will elevate your chicken soup to new heights. Say goodbye to dense, heavy matzoh balls – these are so airy, they practically float! Perfect for any occasion, from a cozy weeknight supper to a festive holiday meal. Get ready to impress your family and friends with these irresistible, classic Jewish delicacies!

Prep Time 40 mins
Cook Time 80 mins
Calories 165.3 kcal
Protein 14g
Rating 4.8 (6 Reviews)
Matzoh Balls 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Matzoh Balls

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How to Make Matzoh Balls

  1. In a large bowl, whisk together 2 large egg yolks, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Gradually whisk in 1/2 cup club soda until well combined.
  3. In a separate bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
  4. Gently fold the yolk mixture into the egg whites using a rubber spatula or a fork, being careful not to deflate the egg whites.
  5. 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.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30-40 minutes (or up to 2 hours).
  7. Bring a large pot of water to a rolling boil.
  8. Use your hands to form the mixture into 2-inch balls.
  9. Gently drop the matzoh balls into the boiling water.
  10. 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.
  11. 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