How to make Matzah Balls

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I've been asked many times for my Matzah Ball recipe, and to everyone's surprise, I never took the time to write it down. In fact, I never make it twice the same, and I just know how it should look and feel between my fingertips. I can offer some basic ratios and suggestions, but in the end, it's about personal preference and your Halchal, especially around Pesach.



Here are the Basic Ratios with some suggestions. 
How much will this make? How big are you going to make them? 2-4 Servings for the Basic Ratio, and I use a small ice cream scoop for size reference.

 "The Ratio of ONE" 
  • 1 Large Egg 
  • 1 TBL Liquid 
  • 1 TBL Fat
  • 1/3 cup of Matzah Meal
  • 1/4 TSP Salt 
  • 1/4 TSP Pepper 
If you can remember these ratios, the rest is easy. 

Floaters or Sinkers? If you want ones that sink, use the basic ratios. If you want floaters, I suggest using Seltzer for the liquid or 1/8-1/4 Tsp of Baking Powder. If you want balloons, use both. If you want spongy (if that's your thing), separate the yolks from the white, whip the egg whites to stiff peaks, and fold them into the mixture. Use all three techniques, and the balls will float out of the pot. 

What do I love? Seltzer and Whipped Egg-Whites

More on Liquids- If you don't use Seltzer, you could use Stock or water. Again this is a preference thing, and Stock will enhance the flavor.

Fat- Use a neutral oil or Schmaltz. Yea, you know which one I prefer. If you want to go crazy, take your Gribenes, freeze, and process to a fine crumb and add that to your mixture. Dang, this is good stuff. 

Matzah Meal- Buy some or make your own. The ratios are sometimes not perfect depending on the hydration of the meal. Go by sight and feel. Heck, make your own Matzah and go to town. 

Salt and Pepper- This is an estimate. Are you poaching in Stock that contains salt? Salted water? 

Forming Balls- Grease your hands.

Cooking- Poach for 40-60 minutes, depending on the size of the balls. Keep the pot covered. Uncovering the pot will produce smaller balls. 

Other things- Add other things to the Matzah Balls. I love ground ginger and dill. Add spices and herbs. Turmeric Coriander makes a nice addition too. Go crazy and experiment. 

The Mixture- After combining everything, it must rest in the refrigerator for at least 45 minutes. It has to mesh together, AKA hydrate. The Matzah meal has to absorb all the moisture. I usually make them the day before and store them covered in the refrigerator. 


Chag Sameach to my extended Family!! 













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