Matzah balls – fluffy and yummy

3 Jan

Yesterday I made the fluffiest matzah balls, ever and wanted to save the recipe here. It is based on Genius Kitchen’s kosher matzo balls. 

For Fluffy Matzah Balls:

  • 1 cup matzo meal
  • 1 teaspoon kosher salt
  • 4 tablespoons oil
  • 2 teaspoons baking powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon freshly chopped parsley
  • 1 teaspoon freshly chopped dill weed
  • 1⁄2 teaspoon freshly ground pepper
  • 4 large eggs
  • 4 tablespoons broth

Follow these instructions carefully.

  • Measure and mix dry ingredients + spices into one bowl, mix with a fork.
  • Break the eggs into a into a second bowl.
  • Add oil to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
  • Pour egg mixture into the dry mixture and gently mix with the fork.
  • Add 4 tablespoons of chicken soup broth and just mix it enough for the broth to be incorporated into the mix.
  • Place in the fridge for 1 hour.
  • Fill a large pot of water + 2 cups of chicken soup broth and bring it to a rolling boil.
  • Roll mixture into 1-2″ balls and drop into the water.
  • When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzah balls will be ready.


The matzah balls may be removed from the water with a slotted spoon and served in soup.


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