Matzo Balls

Total Time:
2 hr 35 min
10 min
2 hr
25 min

12 matzo balls

  • 5 eggs
  • 1/8 cup vegetable oil
  • 1 tablespoon kosher salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground ginger
  • 1 cup matzo meal*
  • *Can be found in the kosher dry food section of your grocer

Beat the eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.

Boil 12 cups of water in a 4 to 5-quart saucepan. With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water. After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently. Boil until doubled in size, about 15 minutes total.

Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    These are the real deal. Ate these at the Bagel Deli in Denver. This recipe totally works as written. Be sure to put in the ginger powder as this is what makes these the best balls...just like Rhoda said.
    Taste and feel in my mourh...terrific! History... as a kid, my brothers and I had baby sitters (husband and wife) who were Jewish suvivors of WWII. They made matzo balls. Jumping to 2011, this recipe makes comparable taste and texture. I've followed the recipe 4 times. Each time the same result...flavor and texture. Thank you. Annie , Fremont , CA.
    Great balls
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