Matzo Ball Recipe - How to Make Matzah Balls - Matzo Balls Video
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Video:Homemade Matzo Balls

with Rachel Edelman

Matzo balls are usually eaten at Passover, but you can enjoy them year-round. Watch how to whip up fluffy matzo balls from scratch.See Transcript

Transcript:Homemade Matzo Balls

Hi, I'm Rachel Edelman for Food. Today I'm going to show you how to make homemade matzo balls.

Matzo Ball Ingredients

You will need:
  • 4 eggs
  • 1/2 cup club soda
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • a pinch of black pepper
  • 1 cup matzo meal
  • 2 tablespoons parsley

Tips for Fluffy Matzo Balls

Start with four eggs. Some people say that separating the egg whites makes fluffier matzo balls. So, let's do that and beat the egg whites until they are stiff. Now let's add the yolks to the whites.

Another trick for fluffier matzo balls is using club soda instead of water. So now, I'll add 1/2 cup of club soda and 3 tablespoons of vegetable oil. If you d like a meatier flavor, you could use schmaltz or chicken fat instead of oil.

Combine the Matzo Ingredients

Next, add 1 teaspoon of salt and a pinch of freshly ground black pepper. Remember, you can always add more salt to the soup later. Lastly, add 1 cup of matzo meal. If you want to add a little color, chop up 2 tablespoons of parsley and add it to the mix.

Cover and refrigerate this mixture for about 1 hour.

Form the Matzo Balls

When the matzo balls are almost ready, bring about five quarts of water to boil. Take the mixture out of the refrigerator and set up a workspace so your bowl is next to the pot.

Rub vegetable oil on your hands; this will prevent them from getting to sticky. Now, gently form matzo balls with about 2 tablespoons of mixture. Remember that the balls will about double in size while cooking.

Boil the Matzo Balls

Carefully place the ball into the boiling water. Use a slotted spoon to reduce splashing. Cover and simmer the matzo balls for about 30 minutes. Try not to peek.

Remove the matzo balls with a slotted spoon. Serve them right away with soup, or store in the refrigerator in a single layer with a little water or broth.

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