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Recipe

Matzo balls

25 min • 6 to 19 servings •
Andrew Sachs
Vegetable soup with matzo balls in a bowl and pot, fresh parsley, garlic, and olive oil on a kitchen counter.

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)

Ready

  • 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

    • Set

  • Bowl
  • Chicken Soup
  • Spoon

    • Go!

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

    • chicken soup matzah matzah meal matzo matzoh

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