Mom's Matzo Balls And My Matzo Ball Recipe

No Photo

Have you made this?

 Share your own photo!

Mom's Matzo Balls and My Matzo Ball recipe

Bonnie Beck


Matzo Balls are easy to make. My Mom use to fry some left over ones in Butter..till they were golden brown. But I don't remember too many being left over, so I think she made extras just so she could fry them for us kids. She was a good Mom who did things like that. :)

I use them as dumplings sometimes for Chicken and dumplings or in a Beef stew.

pinch tips: How to Skin Carrots, Potatoes and Apples





35 Min


25 Min


Stove Top


getting too lazy to post correctly.

Directions Step-By-Step

my Mom's Matzo Ball recipe.

This one is my Mom's..
1 cup matzo meal
3 Tbls. schmaltz (melted chicken fat) or oil
1/2 t. salt (OPTIONAL) I don't like that much salt
2 Extra large eggs well beaten or separate the egg whites and beat them till fluffy, add the beaten egg yolks slowly.
Add 1/2 cold water (soda water) or cold chicken broth

Mix well and place covered in refrigerate for serveral hours or overnight. Form balls with wet hands. Drop into boiling salt water or broth. Cook covered for 5 to 10 minutes. (it really takes longer then 5-10 minutes about 20 minutes to 30 depends on the size of the balls).
My Matzo Balls

1 1/3 cup matzo meal
4 beaten eggs, EXTRA large
2 Tbl. schmaltz or oil
pinch of salt (optional)

Stir with fork well. Refrigerate 30 mintues. Make balls with wet in boiling salt water or broth, cover and cook about 25 to 30 mintues.
I love to put finely chopped parsley in mine matzo balls. Sometimes I add finely chopped baby dill or sage. Just depends on my mood.

About this Recipe

Main Ingredient: Bread
Regional Style: Jewish
Dietary Needs: Kosher
Other Tags: Quick & Easy, Heirloom
Hashtags: #balls, #matzo