Matzo Balls

Total Time:
55 min
10 min
15 min
30 min

18 to 20 matzo balls

  • 4 extra-large eggs, separated
  • 1/2 cup good chicken stock
  • 1/4 cup rendered chicken fat, melted
  • 1/2 cup minced fresh parsley
  • 2 teaspoons kosher salt, plus more for egg whites
  • 1 cup matzo meal

Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.

Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

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    18 Reviews
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    They made a loose sticky dough and never got stiff enough to shape into a ball. I had to scrape them off the spoon into the water (I didn?t use broth) to cook. They fell apart while cooking. When done, I had to pour them through a sieve looking pretty much like one big ol? mass of knaidlach. The flavor was very good. The texture was too loose/tender. I like to be able to bite into a matzo ball. I will try this again using less, or maybe no, chicken stock as that kept it from forming a ball.
    The chicken stock contributes to the flavor. It would be better to add more matzo meal than to leave the stock out. Perhaps you got a little extra liquid in there when you washed the parsley.
    First time making matzo ball soup ever and they were so delicious, I want to make them every week!
    Made the matzo balls along with your chicken soup recipe! It was phenomenal! A dinner party of 5 ate through the whole pot of soup and batch of matzo balls before moving on to the entree!
    These are fantastic. My last attempt at matzo balls resulted in hockey pucks. This recipe yielded light and fluffy balls of goodness. I do agree that the mix needs to sit in the fridge for at least 2 hours, though.
    Fabulous flavor! Even the non Jewish son in law liked them. I don't think refrigerating them for 15-20 minutes is long enough. They expand and soak up a lot of the broth, so beware! We had to add a box of chicken broth to have enough liquid. I think cooking them in water first and then moving them into the soup might be the way to go. This recipe is a keeper!! The herbs are the best part.
    Love the egg white trick. Don't always use the chicken fat, but add some poultry seasoning, some minced carrots,celery, and/or scallions. Make about 100 or so and freeze the balls for later use with a can of low sodium broth. Ina is a little heavy handed with her salt, but I luv her.
    I tried this recipe first time; I ended with "matzo quartered-balls". My mother in-law suggested that I left the dough overnight in the refrigerator. 
    This did the trick! The balls did not fall apart. They puffed up beautifully. From now on, I may have to make smaller balls to start with.
    I've followed this recipe several times now and it's the best ever! No alterations and I've never had a problem with the matzo balls falling apart. I usually make the stock the night before, refrigerate and then use the fat from the stock for the matzo balls the next day. Thanks again Ina!
    Oh my! Had to put down my spoon just long enough to review this. They're fabulous. The only difference I had was that I used large eggs instead of x-large (and I made half a batch as there's only 2 of us.  
    For the person that said they fell apart, make sure that your broth is just barely simmering, and not fulling boiling. Also, I put the lid on to steam them (like dumplings. I used a cookie scoop to just gently form them. You don't want to pack them unless you like your matzo balls dense. Mine are light as a cloud, and soooo flavorful. Slurp!
    The absolute best matzo balls. I love this recipe. 
    (I hate when reviewers knock a recipe that they did not make as written. Ridiculous.
    I forgot to render the chicken fat from when I made the stock so I used canola oil instead. The dough was too liquidy to form into balls so I added more matzah meal and refrigerated the dough for a longer period of time. I still wasn't able to form the balls but I went ahead with the recipe and threw pieces of dough into the boiling soup in the end it tasted great. I enjoyed the addition of fresh parsley to the matzah balls - my family usually just makes the matzah ball soup from a box.
    I truly love how much depth these matzo balls add to the chicken noodle soup. It's very light- in taste and size - the rendered chicken fat and the parsley, to me, is what really makes these matzo balls taste great. I don't think I mind cooking them in chicken stock or water - either way, it'll make your soup more interesting. It's a whole other wonderful element to experience and I don't think I'll ever eat my chicken noodle soup without it.
    Exceptional MATZO BALLS! Very Flavorfull.
    I am not even Jewish... and these were a big hit with my husband's family! I made a flavorful turkey soup to serve with them.
    Made theses and they just fell apart. The flavor was good, but they came apart and altered the texture of the soup. Interesting concept with the egg whites, just did not hold up.
    Th lightest, tastiest matzo balls I have ever had. I incorporated the egg whites about a cup at a time. The first up loosened up the matzo mixture nicely and made it easier to fold in the rest. I refrigerated the mixture for a couple of hours. I used a small ice cream type scoop to shape and drop them. Because I like my broth as clear as I can get it, I cooked my matzo balls in water. Turned out great!
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