Matzah Balls

I know passover isn’t for another few weeks, but after making yesterday’s crock pot chicken soup, I couldn’t help wanting matzah balls to go with. For anyone who doesn’t know, matzah is an unleavened bread traditionally eaten during the Jewish holiday of Passover, and matzah balls are basically soup dumplings made from matzah meal (group up matzah) and eggs. This was my first attempt making them on my on, and I can’t say I got it quite right. The matzah balls were a little dense, and they definitely didn’t have the soft deliciousness of my Mom’s (you make the best matzah ball soup, Mom!).

I set 10 cups of water to boil on the stove:

photo 1(3)

Meanwhile, I beat three egg whites until stiff (tried to use my hand for this but quickly gave up and used the hand mixer):

photo 2(2)


photo 3(2)


I folded in the 3 egg yolks and 3/4 cup matzah meal:

photo 4(1)

I let the mixture stand for 5 minutes, and then formed into balls and dropped into the boiling water:

photo 5(1)

I let the matzah balls cook, covered, for thirty minutes. Once they were done, I put them in a tupperware to serve with the chicken soup throughout the week:

photo 3(3)

Like I said, they were a little denser than I would have liked. I think these particular matzah balls would sink better than they would float if you know what I mean.

Question: Any matzah ball makers out there? Do you have suggestions for me? I’m grateful for your tips in the comments section!

One thought on “Matzah Balls

  1. 🙂 did u put some oil and chicken broth in your matzah balls? Also I usually refrigerator them for at least 30 minutes. Thanks for the delightful compliment. Enjoy your matzah balls this week.

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