Matzoh Balls

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Recipe for Matzoh Balls. These small round dumplings made of matzoh meal are especially good in Chicken Soup. Since they don't use flour, they are also wonderful at Passover.


  • 4 eggs
  • 1/4 cup chicken stock
  • 1/4 cup oil
  • 1 1/2 teaspoons salt
  • pepper to taste
  • 1 tablespoon fresh parsley, minced
  • 1 small carrot, minced (optional)
  • 1 cup matzoh meal
  • Cooking Liquid:
  • 8 cups cold water
  • 2 teaspoons salt


  1. By hand:
  2. Beat eggs and liquid until frothy with a fork or whisk. Add salt, pepper, parsley and carrot. Gradually stir in matzoh meal and oil. Cover and refrigerate for 1 hour until thickened.
  3. With a food processor: With steel knife, chop parsley or carrot. Add eggs, liquid, oil, salt and pepper. Process 6 seconds. Add matzoh meal and process about 10 - 15 seconds more. Transfer to bowl. Cover and refrigerate for 1 hour until thickened.
  4. Cooking: Bring water, boullion and salt to a boil. Reduce heat. Using wet hands, form matzoh mixture into small balls, roughly the size of a golf ball. Don\'t make them too big, they expand during cooking!
  5. Place in pot. Cover and cook on medium heat for 1 hour. Remove with slotted spoon. Transfer to hot soup and simmer at least 5 minutes before serving.