Brimming with flavor and tradition, matzah balls are the ultimate comfort food that can transform any meal into a celebration. Whether you’re crafting a cozy dinner for two or feeding a crowd during the holidays, our roundup of 21 Delicious Matzah Ball Recipes for Every Occasion has something to delight every palate. Dive in and discover your next favorite dish!
Classic Matzah Ball Soup
On a chilly evening, nothing comforts the soul quite like a bowl of Classic Matzah Ball Soup, with its golden broth and fluffy, herb-infused dumplings. This timeless dish, steeped in tradition, offers a harmonious blend of simplicity and depth, making it a beloved choice for any gathering.
Ingredients
- For the broth:
- 8 cups chicken stock
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add carrot, celery, onion, and garlic, sautéing until softened, about 5 minutes.
- Pour in chicken stock, bring to a boil, then reduce heat to simmer for 20 minutes to meld flavors.
- While broth simmers, prepare matzah balls: In a bowl, whisk together eggs, vegetable oil, and seltzer water. Tip: Seltzer water ensures lighter matzah balls.
- Stir in matzah meal, salt, pepper, and dill until just combined. Cover and refrigerate for 30 minutes to firm up.
- With wet hands, form mixture into 1-inch balls. Gently drop into simmering broth. Tip: Don’t overcrowd the pot to allow even cooking.
- Cover and simmer for 20 minutes until matzah balls are fluffy and cooked through. Tip: Resist lifting the lid to keep the heat consistent.
Delightfully tender matzah balls float in a savory, aromatic broth, offering a comforting embrace with every spoonful. Serve garnished with extra dill for a fresh contrast, or alongside a crisp salad for a complete meal.
Fluffy Matzah Balls with Herbs
Perfectly light and airy, these Fluffy Matzah Balls with Herbs are a delightful twist on the classic, infused with fresh herbs for a burst of flavor in every bite. Ideal for elevating your soup game or serving as a standout side, they promise to impress with their delicate texture and aromatic profile.
Ingredients
- For the matzah balls:
- 4 large eggs
- 1/4 cup vegetable oil
- 1 cup matzah meal
- 1/4 cup seltzer water
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh parsley
- For cooking:
- 8 cups chicken or vegetable broth
Instructions
- In a large bowl, whisk together the eggs and vegetable oil until fully combined.
- Gently fold in the matzah meal, seltzer water, salt, pepper, dill, and parsley until just mixed; avoid overworking the batter to keep the matzah balls light.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the mixture to firm up, making it easier to shape.
- Bring the broth to a boil in a large pot over high heat, then reduce to a simmer.
- With wet hands, form the chilled mixture into 1-inch balls, rolling them gently to avoid compacting too much.
- Drop the matzah balls into the simmering broth, cover, and cook for 20 minutes without lifting the lid to ensure they puff up properly.
- After 20 minutes, check for doneness by cutting one matzah ball in half; it should be light and fluffy throughout.
- Serve the matzah balls hot in the broth or as a side, garnished with additional fresh herbs if desired.
Delightfully tender with a herbaceous lift, these matzah balls are a testament to the magic of simple ingredients transformed. Serve them floating in a clear broth for a classic presentation or alongside roasted vegetables for a heartier meal.
Matzah Ball Stew with Vegetables
Perfect for a cozy evening, this Matzah Ball Stew with Vegetables combines the comforting, fluffy texture of matzah balls with a rich, vegetable-laden broth, offering a hearty and nourishing meal that feels like a warm embrace.
Ingredients
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
- For the stew:
- 8 cups vegetable broth
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the eggs, vegetable oil, and seltzer water until well combined.
- Stir in the matzah meal, salt, and black pepper until the mixture is uniform. Cover and refrigerate for 30 minutes to firm up.
- Meanwhile, heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
- Add the garlic and thyme, cooking for another minute until fragrant.
- Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer.
- With wet hands, form the matzah mixture into 1-inch balls and gently drop them into the simmering broth.
- Cover the pot and let the matzah balls cook for 20 minutes without lifting the lid, ensuring they become light and fluffy.
- Season the stew with salt and pepper to taste before serving.
Now, the stew presents a harmonious blend of textures, from the tender vegetables to the airy matzah balls, all swimming in a savory broth. Serve it with a sprinkle of fresh dill or a dollop of sour cream for an extra layer of flavor.
Spicy Matzah Ball Soup
Lusciously comforting with a kick, this Spicy Matzah Ball Soup transforms the classic into a bold, aromatic delight. Perfect for those chilly evenings when only something hearty and warming will do, it’s a dish that promises to soothe and excite in equal measure.
Ingredients
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cayenne pepper
- 1/4 cup seltzer water
- For the soup:
- 8 cups chicken broth
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp turmeric
- 1 tsp paprika
- Salt to taste
Instructions
- In a large bowl, whisk together the eggs, vegetable oil, salt, black pepper, and cayenne pepper until well combined.
- Gently fold in the matzah meal and seltzer water until just combined. Cover and refrigerate for 30 minutes to firm up.
- While the matzah mixture chills, heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
- Stir in the garlic, turmeric, and paprika, cooking for another minute until fragrant.
- Pour in the chicken broth, bring to a boil, then reduce heat to a simmer. Let it cook for 20 minutes to meld the flavors.
- With wet hands, form the chilled matzah mixture into 1-inch balls. Drop them gently into the simmering soup.
- Cover and cook for 20 minutes without lifting the lid, ensuring the matzah balls cook through and become fluffy.
- Season the soup with salt to taste before serving.
Hearty and vibrant, this soup boasts fluffy matzah balls with a spicy undertone, floating in a golden, aromatic broth. Serve it with a sprinkle of fresh herbs or a dollop of sour cream to balance the heat, making each spoonful a delightful exploration of flavors.
Matzah Ball Chicken Soup
Kneaded with tradition and comfort, Matzah Ball Chicken Soup stands as a timeless classic, offering a soothing embrace with every spoonful. This dish, with its fluffy matzah balls swimming in a golden, aromatic broth, is a testament to the simplicity and depth of Jewish cuisine.
Ingredients
- For the broth:
- 1 whole chicken (about 4 lbs), cut into pieces
- 2 quarts cold water
- 1 large onion, peeled and quartered
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1 tbsp salt
- 1 tsp black peppercorns
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup chicken fat or vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large pot, combine the chicken, water, onion, carrots, celery, salt, and peppercorns. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 2 hours, skimming any foam that rises to the surface.
- Remove the chicken and vegetables from the broth. Strain the broth through a fine-mesh sieve into a clean pot.
- For the matzah balls, whisk together the matzah meal, eggs, chicken fat, seltzer water, salt, and pepper in a bowl. Cover and refrigerate for 30 minutes.
- With wet hands, form the matzah mixture into 1-inch balls. Gently drop them into the simmering broth.
- Cover and simmer for 20 minutes, or until the matzah balls are fluffy and cooked through.
- Return the chicken to the broth to warm through before serving.
Best enjoyed hot, this soup boasts a delicate balance of flavors, with the matzah balls offering a light, airy contrast to the rich, savory broth. For an extra touch of elegance, garnish with fresh dill or a sprinkle of paprika before serving.
Gluten-Free Matzah Balls
Unveiling a dish that marries tradition with dietary mindfulness, our Gluten-Free Matzah Balls offer a lighter, yet equally comforting alternative to the classic. Perfect for those seeking to indulge without compromise, these fluffy orbs are a testament to the versatility of gluten-free cooking.
Ingredients
- For the matzah balls:
- 1 cup gluten-free matzah meal
- 4 large eggs, lightly beaten
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
- For the cooking broth:
- 8 cups chicken or vegetable broth
Instructions
- In a large mixing bowl, combine the gluten-free matzah meal, eggs, vegetable oil, seltzer water, salt, and black pepper. Mix until just combined; avoid overmixing to ensure light matzah balls.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes. This resting period allows the mixture to firm up, making it easier to shape.
- While the mixture chills, bring the broth to a boil in a large pot over high heat, then reduce to a simmer.
- With wet hands, form the chilled mixture into 1-inch balls. Gently drop each ball into the simmering broth.
- Cover the pot and simmer the matzah balls for 20 minutes. Resist the urge to peek, as the steam is crucial for cooking them evenly.
- After 20 minutes, carefully remove the matzah balls from the broth with a slotted spoon. Serve immediately in the broth or as desired.
Whisking you away to a world where dietary restrictions don’t limit flavor, these Gluten-Free Matzah Balls are delightfully tender with a subtle peppery note. Serve them floating in a clear broth garnished with fresh dill for an elegant presentation, or alongside roasted vegetables for a heartier meal.
Vegan Matzah Ball Soup
Traditionally cherished in Jewish cuisine, this Vegan Matzah Ball Soup reimagines the classic with plant-based ingredients, offering a comforting bowl that’s both nourishing and deeply flavorful. The matzah balls, light yet satisfying, float in a golden, aromatic broth that’s a testament to the power of simple, wholesome ingredients.
Ingredients
- For the matzah balls:
- 1 cup matzah meal
- 1/4 cup sparkling water
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- For the broth:
- 8 cups vegetable broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
Instructions
- In a large bowl, combine the matzah meal, sparkling water, olive oil, salt, black pepper, and garlic powder to form the matzah ball dough. Tip: The sparkling water adds lightness to the matzah balls, ensuring they’re fluffy.
- Cover the dough and refrigerate for 30 minutes to firm up, making it easier to handle.
- While the dough chills, heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, sautéing until the vegetables are soft, about 5 minutes.
- Pour in the vegetable broth, then add salt, black pepper, and turmeric. Bring the broth to a boil, then reduce to a simmer. Tip: Simmering the broth gently allows the flavors to meld beautifully.
- After the dough has chilled, wet your hands and form the dough into 1-inch balls. Gently drop each ball into the simmering broth.
- Cover the pot and let the matzah balls cook for 20 minutes. Tip: Resist the urge to stir the matzah balls as they cook to prevent them from falling apart.
- After 20 minutes, check a matzah ball by cutting it in half; it should be light and fluffy throughout.
- Ladle the soup into bowls, ensuring each serving has both broth and matzah balls.
Finished with a sprinkle of fresh dill, this Vegan Matzah Ball Soup boasts a delicate texture and a rich, savory flavor that’s both comforting and elegant. Serve it with a side of crusty bread for a complete meal that warms the soul.
Matzah Ball Soup with Kale
Lusciously comforting and brimming with nourishing ingredients, this Matzah Ball Soup with Kale elevates the classic with a verdant twist, offering a harmonious blend of tender dumplings and hearty greens in a soul-warming broth.
Ingredients
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
- For the soup:
- 8 cups chicken broth
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 small onion, diced
- 2 cups kale, chopped
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the eggs, vegetable oil, seltzer water, salt, and black pepper until well combined.
- Gradually stir in the matzah meal until the mixture is uniform. Cover and refrigerate for 30 minutes to firm up.
- Meanwhile, in a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the diced carrot, celery, and onion to the boiling broth. Reduce heat to medium and simmer for 10 minutes.
- With wet hands, form the chilled matzah mixture into 1-inch balls and gently drop them into the simmering broth.
- Cover the pot and simmer for 20 minutes, ensuring the matzah balls are cooked through and fluffy.
- Stir in the chopped kale and fresh dill, cooking for an additional 5 minutes until the kale is wilted but still vibrant.
- Season the soup with salt and pepper to taste before serving.
Unveil a bowl of this Matzah Ball Soup with Kale to discover a delightful contrast between the fluffy matzah balls and the slight crunch of kale, all swimming in a deeply flavorful broth. For an extra touch of elegance, garnish with a sprinkle of fresh dill or a drizzle of high-quality olive oil before serving.
Hearty Matzah Ball and Beef Soup
Perfect for those chilly evenings when only a bowl of soul-warming soup will do, this Hearty Matzah Ball and Beef Soup combines tender beef, fluffy matzah balls, and a rich, savory broth for a dish that’s as comforting as it is elegant.
Ingredients
- For the broth:
- 2 lbs beef chuck, cut into 1-inch cubes
- 8 cups water
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large pot, heat 2 tbsp olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes.
- Add the diced onion, sliced carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
- Pour in 8 cups of water, add 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, skimming any foam that rises to the surface.
- While the broth simmers, prepare the matzah balls. In a bowl, whisk together 4 eggs, 1/4 cup vegetable oil, and 1/4 cup seltzer water. Stir in 1 cup matzah meal, 1 tsp salt, and 1/2 tsp black pepper. Chill the mixture in the refrigerator for 30 minutes.
- After chilling, wet your hands and form the matzah mixture into 1-inch balls. Gently drop them into the simmering broth, cover, and cook for 20 minutes without lifting the lid.
- Once cooked, ladle the soup into bowls, ensuring each serving has both broth, beef, vegetables, and matzah balls.
Rich in flavor and texture, this soup boasts tender beef, light yet hearty matzah balls, and a broth that’s deeply savory. Serve with a sprinkle of fresh dill or a side of crusty bread for an extra touch of comfort.
Matzah Ball Soup with Turmeric
On a crisp autumn evening, nothing comforts the soul quite like a bowl of Matzah Ball Soup with Turmeric, a golden-hued twist on the classic that promises both warmth and a burst of vibrant flavor.
Ingredients
- For the Matzah Balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp ground turmeric
- For the Soup:
- 8 cups chicken broth
- 1 large carrot, sliced
- 1 stalk celery, sliced
- 1 small onion, diced
- 1 tsp ground turmeric
- Salt to taste
Instructions
- In a large bowl, whisk together the eggs, vegetable oil, and seltzer water until well combined.
- Stir in the matzah meal, salt, and ground turmeric until the mixture is uniform. Cover and refrigerate for 30 minutes to firm up.
- Meanwhile, in a large pot, bring the chicken broth to a boil over medium-high heat. Add the carrot, celery, onion, and turmeric, reducing the heat to simmer for 20 minutes.
- With wet hands, form the chilled matzah mixture into 1-inch balls and gently drop them into the simmering soup. Cover and cook for 20 minutes without lifting the lid to ensure fluffy matzah balls.
- Season the soup with salt to taste, then ladle into bowls, ensuring each serving has both broth and matzah balls.
Silky broth infused with earthy turmeric cradles light, airy matzah balls, creating a dish that’s as nourishing as it is visually stunning. Serve with a sprinkle of fresh dill or a dollop of sour cream for an extra layer of flavor.
Savory Matzah Ball Casserole
Amidst the bustling rhythm of modern life, there’s something profoundly comforting about a dish that marries tradition with the ease of a casserole. This Savory Matzah Ball Casserole transforms the classic soup staple into a hearty, bake-and-serve masterpiece, perfect for any gathering or a cozy night in.
Ingredients
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
- For the casserole:
- 2 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, whisk together the eggs, vegetable oil, and seltzer water until well combined. Tip: The seltzer water adds lightness to the matzah balls.
- Stir in the matzah meal, salt, and black pepper until the mixture is uniform. Let it rest for 15 minutes to allow the matzah meal to absorb the liquids.
- While the matzah mixture rests, heat olive oil in a skillet over medium heat. Sauté the carrots, celery, and onion until softened, about 5 minutes.
- Form the matzah mixture into 1-inch balls and place them in the prepared baking dish. Tip: Wet your hands slightly to prevent sticking.
- Pour the chicken broth over the matzah balls, then scatter the sautéed vegetables and sprinkle with thyme and garlic powder.
- Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes until the top is golden. Tip: The foil keeps the matzah balls moist during the initial baking.
Out of the oven, this casserole presents a delightful contrast of textures—tender matzah balls nestled in a savory, aromatic broth with a hint of crunch from the vegetables. Serve it straight from the dish for a family-style meal that’s as visually appealing as it is delicious.
Matzah Ball Soup with Carrots and Celery
This comforting bowl of Matzah Ball Soup with Carrots and Celery is a heartwarming blend of fluffy matzah balls and tender vegetables, simmered to perfection in a savory broth. The dish is a testament to the simplicity and depth of traditional flavors, offering a soothing experience with every spoonful.
Ingredients
- For the Matzah Balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
- For the Soup:
- 8 cups chicken broth
- 2 large carrots, peeled and sliced into 1/4-inch rounds
- 2 celery stalks, sliced into 1/4-inch pieces
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large mixing bowl, whisk together the eggs, vegetable oil, seltzer water, salt, and pepper until well combined.
- Gently fold in the matzah meal until the mixture is uniform. Cover and refrigerate for 30 minutes to allow the mixture to firm up.
- Meanwhile, in a large pot, bring the chicken broth to a boil over medium-high heat.
- Once the matzah mixture has chilled, wet your hands and form the mixture into 1-inch balls. Drop them gently into the boiling broth.
- Reduce the heat to low, cover the pot, and simmer the matzah balls for 20 minutes. Do not lift the lid during this time to ensure they cook evenly.
- Add the sliced carrots and celery to the pot. Continue to simmer, uncovered, for an additional 15 minutes or until the vegetables are tender.
- Stir in the fresh dill and adjust the seasoning with salt and pepper as needed.
Serve this soul-soothing soup hot, garnished with extra dill for a pop of color and freshness. The matzah balls should be light and airy, contrasting beautifully with the crisp-tender vegetables and rich broth. For an extra touch of elegance, serve with a side of crusty bread or a light salad.
Light and Airy Matzah Balls
Amidst the bustling culinary landscape, few dishes evoke the comfort and tradition quite like Light and Airy Matzah Balls, a Passover staple that transcends its seasonal roots to delight year-round. These dumplings, floating ethereally in a golden broth, offer a tender bite that’s both satisfying and surprisingly simple to achieve at home.
Ingredients
- For the matzah balls:
- 4 large eggs
- 1/4 cup vegetable oil
- 1 cup matzah meal
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup seltzer water
- For the broth:
- 8 cups chicken broth
- 1 tsp salt
Instructions
- In a large mixing bowl, whisk together the eggs and vegetable oil until fully combined.
- Gently fold in the matzah meal, salt, and black pepper, ensuring the mixture is uniform without overmixing to keep the balls light.
- Add the seltzer water last, stirring lightly to incorporate; the carbonation is key to achieving that airy texture.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the mixture to firm up slightly for easier shaping.
- While the mixture chills, bring the chicken broth to a boil in a large pot, then reduce to a simmer and add salt.
- With wet hands, form the chilled matzah mixture into 1-inch balls, rolling them gently to avoid compacting too much.
- Drop the balls into the simmering broth one at a time, ensuring they have room to expand without sticking together.
- Cover the pot and simmer for 20 minutes; resist the urge to peek, as the steam is crucial for cooking them evenly.
- After 20 minutes, remove the lid and check that the matzah balls are fluffy and have doubled in size; they should feel firm yet tender to the touch.
Zesty with a hint of pepper and buoyantly soft, these matzah balls are a testament to the magic of simple ingredients. Serve them in a clear broth to showcase their cloud-like texture, or alongside roasted vegetables for a heartier meal.
Matzah Ball Soup with Dill
Venerated for its comforting embrace, Matzah Ball Soup with Dill is a timeless dish that marries the lightness of fluffy matzah balls with the aromatic freshness of dill, creating a symphony of flavors that soothes the soul.
Ingredients
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill, finely chopped
- For the soup:
- 8 cups chicken broth
- 1 large carrot, peeled and sliced
- 1 stalk celery, sliced
- 1 small onion, diced
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the eggs, vegetable oil, and seltzer water until well combined.
- Stir in the matzah meal, salt, pepper, and dill until the mixture is uniform. Cover and refrigerate for 30 minutes to firm up.
- Meanwhile, bring the chicken broth to a boil in a large pot. Add the carrot, celery, and onion, reducing the heat to simmer for 20 minutes until the vegetables are tender.
- With wet hands, form the chilled matzah mixture into 1-inch balls and gently drop them into the simmering broth. Cover and cook for 20 minutes without lifting the lid to ensure the matzah balls cook evenly and become fluffy.
- Stir in the remaining dill, and season the soup with salt and pepper to taste before serving.
Delightfully tender matzah balls float in a golden, aromatic broth, each spoonful bursting with the fresh, herby notes of dill. Serve this soul-warming soup with a sprinkle of extra dill on top for a vibrant finish.
Rich Matzah Ball Soup with Bone Broth
Nothing warms the soul quite like a bowl of Rich Matzah Ball Soup with Bone Broth, a timeless dish that marries the comforting density of matzah balls with the deep, nourishing flavors of homemade bone broth. This elegant rendition promises to elevate your dining experience with its luxurious texture and aromatic depth.
Ingredients
- For the bone broth:
- 2 lbs beef bones
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tbsp apple cider vinegar
- 8 cups water
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
Instructions
- Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
- Transfer the roasted bones to a large pot. Add the onion, carrots, celery, apple cider vinegar, and water. Bring to a boil, then reduce to a simmer, skimming any impurities that rise to the surface.
- Simmer the broth uncovered for 12 hours, ensuring the liquid remains at a gentle bubble. Strain the broth through a fine-mesh sieve, discarding the solids.
- For the matzah balls, whisk together the matzah meal, eggs, vegetable oil, seltzer water, and salt in a bowl. Cover and refrigerate for 30 minutes to firm up.
- Bring a large pot of salted water to a boil. Wet your hands and form the matzah mixture into 1-inch balls. Gently drop them into the boiling water.
- Reduce the heat to a simmer and cook the matzah balls for 20 minutes until they are light and fluffy. Remove with a slotted spoon.
- Reheat the bone broth if necessary. Serve the matzah balls in bowls of hot broth, garnished with fresh dill if desired.
Best enjoyed immediately, this soup boasts matzah balls that are ethereally light yet satisfyingly rich, floating in a broth that’s both complex and comforting. For an extra touch of elegance, serve with a drizzle of truffle oil or a sprinkle of finely chopped chives.
Matzah Ball Soup with Spinach
On a crisp evening, nothing comforts the soul quite like a bowl of Matzah Ball Soup with Spinach, a dish that marries the heartiness of traditional matzah balls with the fresh, vibrant notes of spinach. This recipe elevates the classic with a touch of elegance, perfect for both weeknight dinners and special occasions.
Ingredients
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
- For the soup:
- 8 cups chicken broth
- 2 cups fresh spinach, roughly chopped
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 small onion, finely chopped
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the eggs, vegetable oil, and seltzer water until well combined.
- Gently fold in the matzah meal, salt, and black pepper until the mixture is uniform. Cover and refrigerate for 30 minutes to firm up.
- Meanwhile, in a large pot, bring the chicken broth to a boil over medium-high heat. Add the carrot, celery, and onion, reducing the heat to simmer for 20 minutes until the vegetables are tender.
- With wet hands, form the matzah mixture into 1-inch balls and drop them gently into the simmering broth. Cover and cook for 20 minutes without lifting the lid to ensure fluffy matzah balls.
- Stir in the spinach and dill, cooking for an additional 5 minutes until the spinach is wilted. Season with salt and pepper to taste.
- Just before serving, ladle the soup into bowls, ensuring each has a generous portion of matzah balls and vegetables. The matzah balls should be light and airy, floating in a savory broth enriched with the earthy tones of spinach and the freshness of dill. For an extra touch of elegance, garnish with a sprig of dill or a swirl of olive oil.
Crispy Fried Matzah Balls
Unveiling a twist on a classic, these Crispy Fried Matzah Balls transform the traditional Passover staple into a year-round delight, offering a golden, crunchy exterior that gives way to a light, fluffy interior.
Ingredients
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- For frying:
- 2 cups vegetable oil (for deep frying)
Instructions
- In a large bowl, whisk together the eggs, vegetable oil, water, salt, and black pepper until well combined.
- Gradually add the matzah meal to the wet ingredients, stirring until a soft dough forms. Let the mixture rest for 30 minutes to allow the matzah meal to absorb the liquids.
- With wet hands, form the dough into 1-inch balls, ensuring they are compact and smooth to prevent breaking during frying.
- In a deep fryer or large pot, heat the vegetable oil to 375°F over medium-high heat. Use a thermometer to ensure accuracy for the perfect crispiness.
- Carefully add the matzah balls to the hot oil in batches, avoiding overcrowding. Fry for 3-4 minutes, or until golden brown and crispy, turning occasionally for even cooking.
- Remove the fried matzah balls with a slotted spoon and drain on paper towels to absorb excess oil.
Kick your culinary creativity up a notch by serving these Crispy Fried Matzah Balls with a side of spicy aioli or atop a fresh salad for a delightful contrast of textures. The exterior offers a satisfying crunch, while the inside remains tender and airy, making each bite a harmonious blend of flavors and sensations.
Matzah Ball Soup with Mushrooms
Brimming with comfort and sophistication, this Matzah Ball Soup with Mushrooms marries the heartwarming tradition of Jewish cuisine with the earthy depth of wild mushrooms, creating a dish that’s both nourishing and luxuriously flavorful.
Ingredients
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
- For the soup:
- 8 cups chicken broth
- 1 lb mixed wild mushrooms, sliced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 small onion, diced
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the eggs, vegetable oil, and seltzer water until well combined.
- Stir in the matzah meal, salt, and black pepper until the mixture is uniform. Cover and refrigerate for 30 minutes to firm up.
- While the matzah mixture chills, bring the chicken broth to a simmer in a large pot over medium heat.
- Gently form the chilled matzah mixture into 1-inch balls using wet hands to prevent sticking, then drop them into the simmering broth.
- Cover the pot and simmer the matzah balls for 20 minutes; they will expand and become light and fluffy.
- In a separate pan, sauté the mushrooms, carrot, celery, and onion over medium heat until softened, about 5 minutes.
- Add the sautéed vegetables to the soup pot and continue to simmer for another 10 minutes to meld the flavors.
- Season the soup with salt, pepper, and fresh dill before serving.
Yielded by this process is a soup where the matzah balls are ethereally light, floating in a rich, mushroom-infused broth that’s both comforting and complex. Serve it garnished with extra dill and a side of crusty bread for dipping, transforming a simple meal into a memorable dining experience.
Sweet Potato Matzah Balls
Radiating warmth and comfort, these Sweet Potato Matzah Balls blend tradition with a twist, offering a vibrant, earthy sweetness that elevates the classic dish to new heights. Perfect for a cozy dinner or a festive gathering, they promise a delightful surprise in every bite.
Ingredients
- For the matzah balls:
- 1 cup mashed sweet potato (about 1 medium sweet potato, baked and peeled)
- 2 large eggs, lightly beaten
- 1/4 cup matzah meal
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- For the broth:
- 8 cups chicken or vegetable broth
- 1 tbsp fresh dill, chopped
Instructions
- Preheat your oven to 400°F. Pierce the sweet potato with a fork, bake for 45-50 minutes until tender, then let cool before peeling and mashing.
- In a large bowl, combine the mashed sweet potato, eggs, matzah meal, olive oil, salt, pepper, and nutmeg. Mix until just combined; avoid overmixing to keep the matzah balls light.
- Cover the bowl and refrigerate the mixture for 30 minutes to firm up, making it easier to shape.
- With wet hands, form the mixture into 1-inch balls. For uniform size, use a small cookie scoop.
- In a large pot, bring the broth to a gentle boil over medium heat. Carefully add the matzah balls, reduce the heat to a simmer, and cover.
- Simmer for 20-25 minutes until the matzah balls are fluffy and cooked through. Avoid lifting the lid too often to ensure even cooking.
- Garnish with fresh dill before serving.
These Sweet Potato Matzah Balls boast a tender, pillowy texture with a subtle sweetness that pairs beautifully with the savory broth. For an extra touch of elegance, serve them in individual bowls with a drizzle of olive oil and a sprinkle of smoked paprika.
Matzah Ball Soup with Ginger
Comforting and aromatic, this Matzah Ball Soup with Ginger is a delightful twist on the classic, infusing the traditional broth with the warm, spicy notes of fresh ginger. Perfect for chilly evenings or when you’re in need of a soothing meal, this dish promises to envelop your senses in its rich flavors and tender matzah balls.
Ingredients
- For the broth:
- 8 cups chicken stock
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp ground ginger
Instructions
- In a large pot, combine chicken stock, onion, carrots, celery, ginger, garlic, salt, and pepper. Bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes, skimming any foam that rises to the surface.
- While the broth simmers, prepare the matzah balls. In a medium bowl, whisk together eggs, vegetable oil, and seltzer water until well combined.
- Stir in matzah meal, salt, and ground ginger until the mixture is uniform. Cover and refrigerate for 20 minutes to allow the mixture to firm up.
- With wet hands, form the matzah mixture into 1-inch balls. Gently drop them into the simmering broth, cover, and cook for 20 minutes without lifting the lid to ensure they become light and fluffy.
- Once cooked, ladle the soup into bowls, ensuring each serving has both broth and matzah balls. Serve hot.
Remarkably light yet satisfying, the matzah balls in this soup are infused with a subtle ginger warmth, complementing the deeply flavorful broth. For an extra touch of elegance, garnish with thinly sliced green onions or a sprinkle of fresh dill before serving.
Cheesy Matzah Ball Bake
Whisking together tradition and innovation, this Cheesy Matzah Ball Bake transforms the classic matzah ball into a comforting, crowd-pleasing casserole. With a golden, crispy top and a tender, cheesy interior, it’s a dish that promises to delight at any gathering.
Ingredients
- For the matzah balls:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 tsp salt
- For the cheese sauce:
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, whisk together the matzah meal, eggs, vegetable oil, water, and salt until well combined. Let the mixture rest for 15 minutes to allow the matzah meal to absorb the liquids.
- While the matzah mixture rests, prepare the cheese sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and garlic powder, cooking for 1 minute until fragrant.
- Gradually whisk in the milk, ensuring no lumps form, and bring the mixture to a simmer. Cook for 2-3 minutes until thickened, then remove from heat and stir in the cheddar cheese until smooth.
- With wet hands, form the matzah mixture into 1-inch balls and place them in the prepared baking dish. Pour the cheese sauce evenly over the matzah balls.
- In a small bowl, mix the breadcrumbs with the melted butter and sprinkle over the top of the casserole.
- Bake for 25-30 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
- Let the bake stand for 5 minutes before serving to allow the sauce to thicken slightly.
Unveil a bake that’s irresistibly creamy inside with a satisfying crunch on top. Serve it alongside a crisp green salad or as a hearty main dish to elevate your meal with its rich flavors and comforting textures.
Conclusion
Just like that, we’ve whisked through 21 mouthwatering matzah ball recipes perfect for any gathering or cozy night in. Whether you’re a traditionalist or an adventurous cook, there’s a dish here to delight your taste buds. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!
