Matzo Balls

Total Time:
2 hr 35 min
Prep:
10 min
Inactive:
2 hr
Cook:
25 min

Yield:
12 matzo balls
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe.
  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Hanukkah Recipes