Matzo balls

For years I was convinced that every Grandmother secretly used the box when it came time to make matzo balls. How wrong I was. Making your own is as simple as opening the box. Here’s how I do it, feel free to improvise.

makes 6-19 (depending on size)


  • 3 eggs, room temperature
  • 3-4 tbsp olive oil (vegetable oil, canola oil, or chicken fat are all worthy substitutes)
  • 1 tsp salt
  • ½ cup matzo meal
  • pinch or two of basil, Italian parsley or dill
  • pinch or two of pepper



  1. Break eggs into bowl. Add olive oil and salt and beat eggs well.
  2. Add matzo meal, pepper and basil (or favorite spice)
  3. Mix well.
  4. Cover and refrigerate for twenty minutes.
  5. Remove from refrigerator and roll into one inch balls
  6. Simmer in soup for at least fifteen minute (or until cooked through)
  7. Serve in soup and enjoy
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