Matzah Recipe ☆ Best Matzah Balls

These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.

Ingredients

• 4 eggs
• 6 tablespoons olive oil
• ⅓ cup club soda
• 2 tablespoons club soda
• ½ teaspoon salt
• 1 ½ cups matzo meal, or more as needed
• 4 quarts water

Cooking Directions

1. Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
2. Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

Nutrition Facts

• calories105.8
• carbohydrateContent10.2 g
• cholesterolContent46.5 mg
• fatContent6.4 g
• fiberContent0.4 g
• proteinContent2.7 g
• saturatedFatContent1.1 g
• sodiumContent98.5 mg
• sugarContent0.3 g