How To Make Matzo Balls
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5
How To Make Matzo Balls
Description
Preparation involves whisking eggs with oil before thoroughly mixing in a pouch of matzo ball mix. Chilling the mixture allows it to firm slightly for easier shaping. The matzo balls are rolled loosely by hand—not compressed—to avoid heaviness and ensure a soft interior.
They’re cooked gently in a boiling broth, either homemade or store-bought chicken or vegetable broth, which imparts savory notes during simmering. Portions are sized around one tablespoon each, yielding 8-10 matzo balls, which expand slightly when cooked.
These versatile matzo balls are typically served in chicken soup with additional vegetables or can complement other soups. Storing leftover broth or using packaged broth is acceptable, though homemade broth offers richer flavor.
Ingredients
- 1 matzo ball mix 1 pouch from package, brand: Manischewitz, package
- 2 egg large
- 2 tablespoons avocado oil or olive oil
- 8 cups chicken broth homemade or your favorite store-bought kind, or vegetable broth
Instructions
- Gently whisk 2 large eggs with 2 tablespoons of avocado oil (or a light tasting olive oil) in a small bowl.
- Add the contents of one pouch of matzo meal and mix thoroughly.
- Cover and refrigerate mixture for 15 minutes.
- Remove from fridge and roll into approx. 8-10 balls with a slightly larger diameter than a quarter. I like to use my smallest cookie scoop to measure out 1 TBSP per matzo ball. Don't pack them tight, just lightly roll them into little misshapen lumps. If you pack them too tight they will be a little tough on the inside so just gently form without squeezing.
- Bring two quarts (8 cups - approx. a cup of broth per matzo ball but you can use less if desired) of homemade broth or your favorite store-bought broth to a boil.
- These days I've been making my own but I'm also a huge fan of Zoup broth and Costco's chicken bone broth is amazing too!
- Once broth reaches a rolling boil, gently plop matzo balls, one at a time, into the broth and cover tightly with a lid. Reduce heat to low and simmer for 20 minutes until matzo balls are fluffy, tender, and cooked through.
Notes
- For the best texture, roll matzo balls lightly without packing to keep them tender inside.
- Use flavorful homemade or quality store-bought broth to enhance the taste while cooking matzo balls.
- The mixture chills for at least 15 minutes before shaping to improve consistency.
- Matzo balls add a traditional touch when served in chicken or vegetable soup recipes.
- Nutrition values per matzo ball vary and can be estimated using a recipe nutrition calculator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8matzo balls
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 16mg | 1% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 59IU | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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