This matzo ball recipe will teach you how to make the essential Passover food as good as Bubbe's.
For many people around the world, there is no greater comfort food than a warm bowl of matzo ball soup. It was my family’s starter for every Jewish holiday and often made an appearance at our Friday night Shabbat dinner. I would forget there was a full meal to follow and instead fill up on the fluffy, slightly salty matzo balls. I couldn’t get enough!
For a long time, I only used a matzo ball mix. Once I learned how to make a matzo ball recipe from scratch, though, I’ve never gone back to a mix. Matzo balls are fast to make and only use a handful of ingredients. You’re sure to love them, but what’s more, everyone else is sure to love you for bringing the best-ever matzo balls to the table.
What Are Matzo Balls Made Of?
Matzo balls are made from matzo meal. Matzo is an unleavened bread made of flour and water that’s eaten during Passover. The matzo is baked, and has the texture and look of a really large cracker. There are plenty of ways to cook with matzo, and it makes a versatile ingredient for Passover because it can be used whole, cracked or ground.
Matzo balls are also made of a few other key ingredients that generally include oil or schmaltz, eggs, baking powder or soda water, and sometimes herbs.
There’s a longstanding debate of which matzo balls are better: floaters vs. sinkers—or light and airy vs. dense. The baking soda and soda water are key for a good floater, which is my personal favorite type.
Matzo Ball Recipe
Jamie Thrower for Taste of Home
Ingredients
3/4 cup matzo meal
1/4 teaspoon baking powder
3/4 teaspoon salt
Pinch of pepper
3 eggs
3 tablespoons schmaltz or neutral oil
2 tablespoons seltzer
1 tablespoon chopped dill
Directions
Step 1: Mix matzo ingredients
Jamie Thrower for Taste of Home
Mix the matzo meal, baking powder, salt and pepper in a small bowl. In a medium bowl, whisk the eggs for a minute until they’re beaten together. Add the schmaltz or oil, seltzer and dill to the eggs and mix.
Pour the dry ingredients into the wet ingredients and whisk just until incorporated. Do not overmix! The batter will be on the runnier side at this point.
Step 2: Rest the batter
Allow the batter to rest for 30 minutes in the fridge. When it’s done resting, it will no longer be runny, and the batter will be thick enough to form into balls.
While it’s resting, heat a large pot of water with plenty of salt.
Step 3: Shape matzo balls
Jamie Thrower for Taste of Home
Using a cookie scoop is the easiest way to form matzo balls. If you don’t have a scoop, use a spoon instead.
Have a small bowl of water ready and a plate with a drizzle of olive oil on it. Scoop out evenly sized matzo balls, roughly 1 ounce each. Then wet the palms of your hands and, gently but quickly, shape the matzo balls. Place them on the oiled plate after they’re formed.
Step 4: Cook matzo balls
Jamie Thrower for Taste of Home
When the water is up to a boil and well salted (take a taste; it should taste like salt water), it’s time to cook the matzo balls. Gently drop them into the boiling water one at a time, being careful not to splash hot water.
Cover the pot and turn down the heat to a gentle simmer for 30 minutes. Peek on them a few times to make sure they’re still at a gentle simmer.
Step 5: Cool and serve
Remove matzo balls from the liquid. Let them cool, which will allow them to tighten up a bit and create the right texture.
If you want to store the matzo balls overnight, pour some of the liquid back over them to hold them. Otherwise, serve immediately with some chicken soup.
Tips for Making Matzo Balls
Jamie Thrower for Taste of Home
Can you make matzo balls without matzo meal?
You’ve got a few different options. There’s quinoa flour or almond flour, or if it’s not Passover, you can use regular bread crumbs. But since matzo is baked, it absorbs liquid differently than other flours or bread crumbs, so the closest you’ll come to matzo meal will be matzo cake meal or making your own meal by grinding up matzo.
How do you keep matzo balls fluffy?
Nobody wants tough matzo balls in their soup for a Passover Seder. Baking powder and seltzer are the ingredients in a matzo ball recipe that are going to result in a fluffy texture and make for good floaters. If you used baking powder and seltzer and your matzo balls are still turning out dense, this could be because you over-mixed the ingredients. Mixing the ingredients until just incorporated will ensure that the air bubbles needed for a fluffy texture aren’t whipped out.
How can you prevent your matzo balls from falling apart?
The egg and the matzo meal should do the binding for you if you allow your batter to rest properly. Be careful when handling the matzo balls—from the shaping to the cooking and even while they’re cooling—because they will break or fall apart if you handle them too much.
Can you make matzo balls ahead of time?
You can definitely make matzo balls ahead of time! You can make the batter and shape your balls and let them sit overnight to cook off the next day. Or you can cook them fully, then cover them with cooking water and store in the fridge. You can either reheat them in the soup or separately in some simmering salted water.
Can you freeze matzo balls?
If you’re a make-ahead kind of cook, then you’ll be happy to know that you can freeze matzo balls. In order to retain their shape, it is best to simmer the matzo balls as normal, and then let them cool. Once cooled, transfer the matzo balls to a baking sheet to freeze for a couple hours. When the balls are firm, you can transfer them to a freezer-safe container or a freezer bag. To thaw, simple place the matzo balls in a broth or chicken soup to reheat them.
Are matzo balls healthy?
While the ingredient makeup of matzo balls themselves is not too nutrient-dense, matzo ball soup is sometimes referred to as “Jewish penicillin” for its restorative properties. Like many healthy soups, low-sodium broths and nutrient-dense vegetables like carrots and celery add many beneficial vitamins and antioxidants to the dish.
Recipes to Make for Passover
1 / 40
Baked Balsamic ChickenThis roast chicken is a nice change of pace from the classic Passover brisket. The balsamic vinegar adds a savory sweetness to the chicken and helps the skin reach a deep brown color, making it look as good as it tastes.
Matzo Ball SoupPassover Seder wouldn't be the same without matzo ball soup! To simplify your day-of prep, you can make the soup ahead of time and pre-mix, shape and store the matzo balls in the refrigerator. From there, heat up the soup and cook the matzo balls just before serving.
(Psst: the secret to making matzo balls as good as your bubbe's is a splash of seltzer water in the batter.)
Passover Brisket
It doesn't get more traditional than Passover brisket. Making a gigantic brisket might seem intimidating, but it's the easiest way to feed a large crowd. If you have time, make the brisket a day or two ahead of time and let it cool completely in the refrigerator. Cold brisket is much easier to slice than hot brisket.
Get Recipe
Passover Rainbow CookiesThese gorgeous layered cookies are made with almond flour and matzo meal, so they adhere to the kosher for Passover rules. Feel free to change up the color of each layer by using different types of food coloring.
Gefilte Fish
Translated from Yiddish, gefilte fish means "stuffed fish." While recipes vary, it's generally made with a combination of fatty fish, lean fish and vegetables, with matzo meal and egg as a binder. It's important to let the fish balls cool down after cooking them, as they're traditionally served cold. Try the gefilte fish with a dollop of maror.
Get Recipe
Apple Cake for PassoverThis cake is made with potato starch and matzo cake meal instead of flour, so it's kosher for Passover. You should be able to find the finely ground matzo cake meal at the grocery store. If not, measure an extra 2 tablespoons of matzo meal for every cup and pulse it in a food processor until it resembles all-purpose flour.
Roasted Chicken & Red PotatoesWe love a roasted chicken recipe that takes care of the vegetable side dish at the same time the main entree cooks! Using chicken quarters instead of a whole chicken means dark meat only, so make sure to cook the chicken until it reaches an internal temperature of 175°F.
Orange-Spiced BrisketBrisket is a common centerpiece in Jewish holiday celebrations because it comes from the breast of the cow in the front section, adhering to kosher cooking guidelines. We love the addition of orange juice and warming spices like cinnamon and cloves, giving the rich brisket a festive touch. Hungry for more? Try these delicious Jewish desserts.
Passover RollsThis is one of those Passover recipes that can be used all week long, so don't be afraid make these matzo meal rolls a few times over the holiday. Serve them at dinner with a pat of butter (or nondairy butter) or enjoy them as sandwich bread. They're particularly good for breakfast with cream cheese and lox.
Roasted RadishesRoasted radishes are great with any holiday dinner, but they pair especially well with brisket or roast chicken for Passover. Instead of using the olive oil called for in the recipe, try swapping in schmaltz for an extra flavor boost.
TzimmesThis Jewish stew is rich in color and flavor, and it's a classic accompaniment to Passover or Rosh Hashanah. Between the sweet potatoes, carrots, dried plums, orange juice, honey and brown sugar, this dish is sweet enough that you won't need to serve dessert (but that doesn't mean you can't!).
Roasted Herb & Lemon CauliflowerRoasted cauliflower is one of our favorite vegetable side dishes because it's easy to make and it can be seasoned in any way to complement your main dish. When using ground spices, remember to look for spices that are specifically certified kosher for Passover.
Pistachio Baked SalmonRoasting salmon for Passover dinner is a great way to lighten up the meal. The pistachio topping creates a crunchy exterior that tastes great and complements the salmon's soft, fatty texture.
Lemon Herb QuinoaLeavened grains (wheat, spelt, oats, barley and rye) are a no-go for Passover, but quinoa is generally accepted for Seder dinner. Although it looks pretty similar to couscous, quinoa is a seed that's a member of the same family as chard and beets.
Mediterranean Rack of LambThe tradition of eating lamb on Passover ended in 70 CE with the destruction of the Temple in Jerusalem, and some Jews don't find it appropriate to serve lamb for Passover dinner. Others deem it acceptable if the lamb is roasted in a pan with liquid. Depending on your family's customs and interpretations of the rules, this breadcrumb-free rack of lamb could be perfect as your dinner centerpiece.
Garlic and Artichoke Roasted PotatoesArtichokes come into season right around the start of Passover, and they make a wonderful accompaniment to your favorite Passover potato recipe. If you can't find fresh artichokes, don't worry; frozen artichoke hearts work just fine.
Ribbon Salad with Orange VinaigretteThis salad is elegant in its presentation but simple in flavor, featuring light and crisp vegetables dressed in a bright vinaigrette. Use a vegetable peeler to transform the carrots, cucumber and zucchini into elegant ribbons that elevate this salad to a holiday-worthy side dish.
Savory Rubbed Roast ChickenWho needs a complicated brine or marinade recipe when dry rubs work just as well? This paprika-based rub is smoky, savory and slightly spicy, infusing the chicken with a ton of flavor in as little as an hour. To increase the flavors, let the rub sit on the chicken for up to 12 hours before roasting.
Passover PopoversTraditional dinner rolls aren't allowed for Seder dinner—Passover recipes must use unleavened grains only—but you won't miss them if you make these matzo cake meal popovers. They puff up and become delightfully crispy as they bake, and all you need to make them is a muffin pan.
Sweet and Sour BrisketJewish brisket is deeply rich and savory, so we love lightening it up with this sweet and sour glaze. The ingredients combine with the brisket juices as it braises in the slow cooker, creating an incredible sauce. If you end up with too much sauce, thicken it with matzo cake meal to make a savory gravy.
Double-Nut Stuffed FigsIt can be hard to find grain-free Passover recipes for dessert, so it's the perfect opportunity to keep things simple and feature fruit instead of cakes. We like using dried Calimyrna figs here because their large size makes them well-suited for stuffing with the cocoa and nut filling. These Passover desserts will end your meal on a sweet note.
Roasted Carrots & FennelFennel makes a fantastic addition to Passover dinner because it pairs well with any of the popular main dishes, whether that's beef, chicken, salmon or lamb. The bulb's natural anise flavor softens and mellows as it cooks, taking on a sweet edge that pairs really well with roasted carrots.
Tangy Lamb TagineThis Moroccan-spiced lamb stew tastes great the day you make it, but the flavors meld together and improve with an overnight rest in the refrigerator. You can make this recipe in a Dutch oven on the stovetop or in the slow cooker. Your choice!
Mediterranean Mashed PotatoesMost mashed potato recipes are rich with dairy, so they aren't the best choice for a meat-heavy Seder meal. In this recipe, we use olive oil and lemon juice instead. The oil and citrus dresses the starchy potatoes with the perfect amount of fat and acid to create a creamy consistency without the need for milk.
Lemony Parsley Baked CodFish is considered kosher if it has both fins and scales, making cod a great choice when looking for Passover recipes. Cod is a very lean fish, so it doesn't have a lot of fat to protect it from drying out if it overcooks. We like cooking it at a high temperature in this recipe to keep the fish juicy and moist.
Jeweled Endive SaladJewel-toned pomegranate seeds make this salad shine visually, but it's the combination of watercress and endive that make it a star. The endives are crisp and bitter while the watercress brings a sharp peppery note, coming together to create a burst of flavor in every bite.
Herb-Roasted Salmon FilletsRoast salmon is simple to make, but these herb-topped fillets look elegant for a holiday dinner. The fish cooks quickly in a high-temperature oven, so you'll want to be sure your Passover side dishes are almost ready to serve when you start cooking the salmon.
Lemon-Roasted AsparagusSpring asparagus is so flavorful that it doesn't require a lot of seasoning to taste great. Toss it with a little grated lemon zest, garlic, salt and pepper, and this vegetable side dish will pair perfectly with any main you choose to serve at Passover Seder.
Chocolate-Dipped Hazelnut MacaroonsSome Seder-goers insist that coconut macaroons are the only way to finish the meal, but this chocolate-dipped version is so elegant. The chocolate takes about an hour in the refrigerator to set, so make these early in the day and they'll have enough time to cool.
Maror
Maror (or bitter herbs) symbolizes the Jewish peoples' suffering from being enslaved, and it's an essential part of the Seder plate. The specific bitter vegetable depends on family traditions, but the most commonly used vegetable is horseradish. For a bright pink version, try making maror with beets.
Go to Recipe
Sheet-Pan Chicken and VegetablesIf you're running short on time, make the main dish and vegetable sides on a single sheet pan. You can use bone-in thighs, chicken quarters, bone-in breasts or a whole cut-up chicken to make this dish. We recommend using chicken on the bone, though, as it turns out juicier than boneless, skinless cuts.
CharosetThis fruit-and-nut blend, which has a spot on the Seder plate, livens up a piece of matzo, though the specific ingredients in charoset varies on Passover tables around the world. This recipe is made with a chunky blend of apples and walnuts that simmer in wine and cinnamon to create a homey, warming bite.
Potato KugelNoodle kugel isn't a fit for Passover because the noodles are chametz, but potato kugel is a perfect addition to the holiday table. This potato kugel recipe uses Russet potatoes, which become soft inside but crisp up to perfection on the top layer.
Chocolate-Covered MatzoIf you've never had chocolate-covered matzo, you're about to fall in love. It tastes similar to chocolate-covered pretzels, with a sweet-and-salty vibe and a perfectly crisp bite. We recommend using unsalted matzo in this recipe, which allows you to control the exact amount of salt.
Matzo BreiThis eggy dish is traditionally served for Passover breakfast or brunch. You can make the matzo brei sweet or savory: For a sweet dish, add cinnamon and sugar to the egg mixture and serve it with applesauce or jam. For a more savory spin, add onions, garlic and peppers to the egg and top the matzo brei with green onions and sour cream.
Passover MeatballsSkip the breadcrumbs and use matzo meal to create Passover-friendly meatballs. Be sure to purchase kosher ground beef if you're making a kosher meal.
Onion KugelPotatoes aren't the only noodle-free version of kugel! This recipe is similar to a souffle, where the eggs are separated and the whites are beaten until stiff peaks form. That causes the kugel to puff up as it bakes, so the dish looks impressive and tastes light and airy.
Easy Deviled EggsA roasted, boiled egg is one of the symbolic foods that's usually included on the Seder plate, so you may as well boil some extra eggs for eating while you're at it. If you're avoiding kitniyot for Passover, you'll want to omit the mustard from this recipe.
Cranberry Lime MacaroonsThis sweet treat is the perfect Passover recipe to end a fantastic meal. The macaroons are chewy and light, and the cranberries add color and sweet flavor. Once cooled, you can freeze these macaroons in an airtight container for later. Just let them come to room temp on the counter before serving.
Sephardic Date Charoset
Unlike Ashkenazi charset made with apples, walnuts and wine, Sephardic charoset is made with dates, raisins and apricots. It resembles more of a paste than a jam, and it tastes delicious when spread on a piece of matzo.
Go to Recipe
Risa Lichtman is a chef and writer living in Portland, Oregon. She is the owner/chef of Lepage Food & Drinks, a small food company featuring Jewish seasonal foods, providing takeaway all around Portland. She has previously published poems in Poetica Magazine, the anthology The Art of Bicycling, Maggid: A Journal of Jewish Literature, and The Dos Passos Review. She lives with her wife Jamie, their dog Isaac, and their cat Sylvia. Follow her at @risaexpizza, or find her delicious food offerings on @lepagefoodanddrinks.
We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.
Updated: Mar. 03, 2023
