Fluffy Matzo Balls

20 balls
30 min

How do you know if you got it right? When you leave a bowl full of matzo balls on the table, and it gets emptied in minutes … be ware, it can happen even if you live alone.

You don’t need soup to eat these Matzo balls. They’re good as a snack, as a side dish or even as a salad topping.

Keep refrigerated for up to 3 days.

Dice the onion and fry it with 4 tablespoons of vegetable oil. The oil is essential to this recipe, so reducing the amount of oil would hurt the texture of the balls


  1. Pour one cup of tap water into a deep bowl
  2. Add the egg and stir well
  3. Add ½ cup of Matzo meal and stir till you have a homogeneous batter. It should be thin and runny.
  4. Put 1-2 tablespoons of the fried onion in the batter.
  5. Add ½ teaspoon of salt and 1/8 teaspoon of black pepper



Stir well


Now comes the tricky part. You would need to add more matzo meals to the mixture, but the amount is not precise and changes according to the time of the year and the weather at your location. So, start with adding one tablespoon of Matzo meal and stir it into the batter. If it’s still runny, add one more tablespoon, and so forth. The mixture should be thick, like honey or whipped cream. You can check the thickness with a forklift of some of the batters. If it falls through the cracks – it’s too runny. If it sticks to the fork and doesn’t slide when you tilt the fork down– it’s too thick. In this case, just add a tablespoon of water and stir it inside.

Let the batter rest for 10 minutes and meanwhile, fill a small with water and put it on the stove.

Add 1 teaspoon of salt to the pot and boil.

The batter thickens while it rests, and that’s fine.

With wet hands, pick up about ½ tablespoon of the batter. It should be a little bit sticky but thick enough so you can lightly manoeuvre it with your fingers to create a shape of a ball. Well, ball-ish. If it’s too runny – add a tablespoon of matzo meal and let it rest for a few more minutes. Slide it carefully into the boiling water. You can use a spoon or just throw it inside. Careful not to get burned!



Wait till it floats and give it one more minute to cook before you remove it from the water.

Let the ball chill completely.


Taste it before you continue with the rest of the batch. It should be light and fluffy like a souffle. If you need to use your teeth to crack it then it’s too thick and you should add some water to the batter.


Recipe details

  • 20  balls
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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Ingredients


  • 1 medium onion
  • 1 egg
  • 4 tablespoon of vegetable oil
  • ½-3/4 cup of Matzo Meal
  • Salt
  • Black pepper
  • Water

Instructions


Dice the onion and fry it with 4 tablespoons of vegetable oil. The oil is essential to this recipe, so reducing the amount of oil would hurt the texture of the balls.
Pour one cup of tap water into a deep bowl
Add the egg and stir well
Add ½ cup of Matzo meal and stir till you have a homogeneous batter. It should be thin and runny.
Put 1-2 tablespoons of the fried onion in the batter.
Add ½ teaspoon of salt and 1/8 teaspoon of black pepper
Stir well
Now comes the tricky part. You would need to add more matzo meals to the mixture, but the amount is not precise and changes according to the time of the year and the weather at your location. So, start with adding one tablespoon of Matzo meal and stir it into the batter. If it’s still runny, add one more tablespoon, and so forth. The mixture should be thick, like honey or whipped cream. You can check the thickness with a forklift of some of the batter. If it falls through the cracks – it’s too runny. If it sticks to the fork and doesn’t slide when you tilt the fork down– it’s too thick. In this case, just add a tablespoon of water and stir it inside.
Let the batter rest for 10 minutes and meanwhile, fill a small with water and put it on the stove.
Add 1 teaspoon of salt to the pot and boil.
The batter thickens while it rests, and that’s fine.
With wet hands, pick up about ½ tablespoon of the batter. It should be a little bit sticky but thick enough so you can lightly manoeuvre it with your fingers to create a shape of a ball. Well, ball-ish. If it’s too runny – add a tablespoon of matzo meal and let it rest for a few more minutes. 
Slide it carefully into the boiling water. You can use a spoon or throw it inside. Careful not to get burned!
Wait until it floats and give it one more minute to cook before removing it from the water.
Let the ball chill completely.
Taste it before you continue with the rest of the batch. It should be light and fluffy, like a souffle. If you need to use your teeth to crack it, it’s too thick, and you should add some water to the batter.

Comments

  • Louise Louise on Jul 27, 2021

    If you only add two tbsps of onion-what do you do with the rest of the onion?

  • Sandra Sandra on Jul 28, 2021

    Hi Louise, There are many recipes that I make with onion with: try home made chicken soup (add the matzaballs to the soup if you like); make a salad (add onion); add to stir fry; sauté it with mushrooms over steak or chicken; chicken or tuna salad; the recipes are endless.

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