Matzo Balls

Makes about 20 mini balls.

When you think of Eastern European dishes, Matzo Balls come to mind. There are many variations. They can be made with or without fat; they can be firm or light; they can be boiled in chicken stock or water. I like mine small, semi- fluffy, and cooked either in chicken stock or water flavored with a consommé cube. I prefer this method because matzo balls absorb a lot of liquid while they cook. Plain water does not impart any flavor.  I also like to serve 2-3 matzo balls per person.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.  And if you need a great recipe for chicken soup, you can find one in the same cookbook.


  • 3 large eggs, separated, at room temperature
  • ½ cup, plus 1 generous tablespoon of matzo meal (See Note)
  • 2 tablespoons vegetable oil
  • 1 tablespoon bubbly water, such as Pellegrino
  • Kosher salt,
  • Freshly ground black pepper
  • 4 cups either chicken stock or water flavored with a consommé cube (See Note)


  1. Beat egg whites until just foamy, not stiff. Add yolks and continue beating combined well.
  2. Gradually add matzo meal and mix with a rubber spatula, always reaching the bottom of the bowl. Add oil, water and season to taste with salt and pepper. Cover and refrigerate for 15-20 minutes, depending how firm you like them.
  3. Bring the chicken stock or water flavored with consommés cube to a boil and let it simmer.
  4. With the smallest ice cream scooper -- number 00 (less than 1 tablespoon) form full balls and drop directly into simmering stock.
  5. Cook gently, covered for 15 minutes, turning them once.
  6. Remove with a perforated spoon to soup bowls filled with very hot chicken soup.
  7. If you are making the matzo balls ahead of time warm them in the stock. Then drop them into the simmering chicken soup.


  1. I buy store bought chicken stock for the purpose of boiling the matzo balls.
  2. I discard the stock in which the matzo balls were cooked.
  3. I tested this recipe using Manischewitz matzo meal.