Sharing Food and Memories with Friends and Family

March 23, 2010
Irene Saiger


Matzoh Balls

When my sister and I get together and reminisce, it is hard to believe that we grew up in the same house with the same parents.  We not only have different memories of the same events, they are sometimes so different that it is even hard for us to believe that we had the same mother.  We can spend hours arguing and laughing over how MY mother prepared a dish in comparison to how HER mother prepared it.  So, it is not surprising that our taste in Matzoh Balls also differs.  My sister prefers small hard matzoh balls, and I prefer the large, soft, fluffy variety.  She may be my older sister, and  l love her, but here is MY version of Knaidlach, which is what my mother called them.

Fluffy Matzoh Balls

4 eggs

1/2 cup oil

1 cup matzoh meal

1/2 tsp salt

1/2 tsp baking powder

Process all of the ingredients for about 10 seconds. Place in fridge for about an hour. Shape into balls and add to a large pot of salted, boiling water . Cook covered for about 45 minutes.

Makes 12 matzoh balls.



4 thoughts on “Matzoh Balls

  1. I tried your recipe for matzah balls bc I was so tired of mine coming out like baseballs from the recipe on the back of the container (from scratch). They were amazing!! Firm but not rock hard in the middle. I used your measurements and I made about 18 matzah balls. Thank you so much for this recipe!!

  2. That matzoh ball looks so perfect! I was raised in a Sephardic household, so no matzoh ball soup durring Passover. I have had fantastic matzoh ball soups all over North America though and would love to try your recipe. Thank you for sharing.

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