Homemade Matzo Balls are so easy to make and are delicious with just the right amount of fluffy. Perfect for your homemade matzo ball soup!
Matzo balls are an amazing addition to chicken soup any time of year.
However, matzo soup is a basic at a Jewish Ashkenazi Passover table, at the seder.
What is Passover, you ask? Passover is a holiday that was dictated by God to the Jews after their exodus from Egypt, when God freed them from slavery.
The holiday lasts 7 days in Israel and 8 everywhere else. There is a celebratory (so to speak) meal called a seder, which is held on the first night in Israel and on the first two nights everywhere else.
The seder (which means order) is actually done in a particular order with certain foods and blessings, while it retells of the exodus from Egypt as per Jewish laws that pertain to Passover.
While there are a lot of food restrictions during the week of Passover, matzo ball soup is one of the things we look forward to.
While some people describe matzo balls as Jewish dumplings, that is not correct. There is no dough and no filling. These are just balls made out of matzo, egg, and a few other ingredients for flavor and consistency.
This recipe uses baking powder, but I have been told that seltzer water works also (I have never tried it, so I have no idea what the substitution would be – sorry).
By the way, while some of you might be tempted to yell, “Baking powder? That’s a leavener! Leaveners are not kosher for Passover!”
Let me now inform you that this is not so. It is the natural leaveners that leaven by fermentation that are not kosher for Passover. Baking powder is chemical and therefore just fine. Just make sure it is kosher for Passover and labeled: Kosher for Passover, P, or KP.
In fact, according to the CRC (a recognized authority on what is kosher), “Baking soda doesn’t need special Pesach certification. Baking powder does.” Note: Pesach = Passover, in Hebrew.
But, of course, always check with your own rabbinical source if you have any kosher or kosher for Passover questions.
So, back to mazto balls….
This Homemade Matzo Balls recipe is at least as good as your favorite mazto ball mix and the matzo balls come out the same kind of delicious medium-fluffy!
Unlike other homemade recipes, this recipe uses oil, not chicken fat, so these are actually vegetarian matzo balls.
Also, this matzo ball recipe calls for baking soda, not seltzer (some people insist that seltzer imust be used for fluffiness, but that is just incorrect) so no need to buy a bottle of seltzer that you may never use again. And no, baking soda is not the type of leavener that is not kosher for Passover, because it does not cause rising through fermentation but rather by a chemical reaction, so it is perfectly fine to use on Passover.
Many recipes call to chill the mixture. I don’t. But if you prefer to, DO NOT leave it in the fridge until the mixture hardens, because then your matzo balls will come out hard.
A little of my cooking background
I really wanted to title this blog “If I can make it, anyone can” because, honestly, if I can make it, anyone can.
I never really liked cooking, and when I was single, a meal for me meant grilled cheese, eggs, tuna, or something else that didn’t require effort or time.
When my kids were young, I was still able to get away with preparing only a small variety of easy meals, but the older they got, the more dishes I learned to make at their request.
Still, I insisted on keeping it simple.
Honestly, I never understood why some cooks unnecessarily complicate meals. I have seen recipes that have several ingredients that don’t really seem to add much, if anything, to the dish. So, why bother?
It has always been important to me that whoever eats at my table will have plenty to enjoy, and that includes my kids (I never agreed with the “You will eat what is served, or you won’t eat” ideology), and, because I keep it simple, I can prepare a variety of dishes in a relatively short period of time.
I have a philosophy regarding being a great cook: Prepare food according to the tastes of those who will be eating it, and they will love your cooking!
As far as I am concerned, start with the basic ingredients that make the dish what it is, adapt according to taste, and voila! You are an amazing cook!
The bottom line is that while there are certainly delicate recipes out there for specialty dishes, making delicious meals doesn’t have to be complicated or time-consuming. It’s not difficult to impress—just make sure it tastes good.
While some of the recipes on my blog are more time-consuming than others, they are all tried and true, easy-shmeezy!
Of course, one always has to consider the conditions under which they cook. Weather (humidity, heat, cold), different types of ovens, different qualities of pots, etc.—all of which can affect your cooking and baking.
Nevertheless, as I said, if I can do it, anyone can!
Food on Passover
Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).
In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).
Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.
So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!
Want other recipes that can be made during the week of Passover? There are tons on this site! Here are some, but just do a search for “Passover” or click on the Passover tab and enjoy!
- Roasted Eggplant for Passover
- Israeli Eggplant Salad for Passover
- Broccoli Salad for Passover
- The Best Passover Pancakes for Passover
- Mandel Bread for Passover
- Shepherd’s Pie for Passover
- French-Style Onion Soup for Passover
Kosher for Passover Pantry Essentials (Suggestion)
As I learned to prepare more and more recipes for Passover, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice—especially during the holiday—and not have to run out to the store or borrow from a neighbor.
While I will admit that I am not always prepared when one of my kids will ask for eggplant parmesan or something at the drop of a hat (which they have done), I dislike having to postpone making something just because the ingredients needed to make a reasonable meal were not readily available.
So, I maintain a selection of what I consider “kosher for Passover pantry essentials” in my refrigerator and on my shelves during the week of Passover (some of the dry goods I keep from year to year, stored well).
While, of course, most of the essentials will not be needed just for any one recipe, at least some of them are needed for most recipes, and you would be surprised how many recipes can be made just with this list. So, if you make sure to have whatever you use regularly on hand, it can really save you time and effort.
Everyone has their favorite recipes, preferred seasoning, and just whatever they like to use to cook. Your own list should certainly reflect your own cooking tastes and style. Just make sure that everything is Kosher for Passover (or KLP—Kasher L’Pesach, in Hebrew) and if you are Ashkenazi, that list will be shorter than if you are not.
Make sure to check with a qualified rabbi if you have any questions.
The following is a pretty comprehensive list of what you can choose from to keep on hand. I keep quite a bit of it.
Utensils:
- Measuring cups for liquid
- Measuring cups for solids (flour, sugar, etc.)
- Measuring spoons
- Mixing bowls
- Kitchen scale
NOTE: When using measuring cups and spoons, make sure that the measurements are comparable to one another (example: that 4 tablespoons equals 1/4 of your measuring cup). You’d be surprised to know that not all measuring cups are the same, and this can throw your measurements off.
Seasoning and flavoring:
- salt
- ground black or white pepper
- granulated garlic or garlic powder
- onion powder
- ground cinnamon
- sugar (granulated)
- brown sugar
- chicken consommé powder
- onion soup mix
- various herbs
- additional spices to adapt taste to preference
Misc:
- oil / margarine / butter / cooking spray
- potato starch as a thickening agent
- baking powder
- matzo cake meal (matzo meal, but ground into a powder)
- condiments, such as ketchup and barbecue sauce
- tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
- milk substitute (neutral flavor)
We always have eggs in the fridge and onions and potatoes on our shelves (if we were not Ashkenazi, I would certainly keep rice as well).
In addition, having fresh vegetables , such as carrots, celery, bell peppers (red, green, etc), tomatoes (if you don’t want to use canned), etc. can be very useful when putting together a quick but delicious meal.
It’s also a good idea to have some ground meat or chicken (breast, ground, or in parts) in the freezer for anyone who likes meat dishes in a snap.
Why are these pantry essentials beneficial to have on hand?
Personally, having the above ingredients in my kitchen is very advantageous, as I make a variety of dishes and use most of the items on the list regularly.
Whether or not buying a bunch of herbs, spices, etc., before you know what you are going to make for the week is workable for you depends on your own personal preference.
Of course, the more you cook and the more varied your recipes, the more you will use, and the more you will need.
If you plan your meals ahead for the week, you will be prepared with whatever else you might need that you wouldn’t even normally keep in your Passover pantry.
If you do decide to keep them over from year to year, I would only do so if they can be sealed well (or better yet, stored in the freezer), because not only can weather have an effect on some of the spices and on the chicken consommé powder, but you will be surprised to know just how clever moths are at getting into sealed bags and how hot red pepper powder can attract little black bugs – YUCK!
Homemade Matzo Balls
Perfect medium-fluffy matzo balls are vegetarian and kosher for Passover!
Ingredients
- 1 cup matzo meal or matzo cake meal
- 2 teaspoons baking powder*
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (or granulated garlic)
- 1/2 teaspoon onion powder
- 4 large eggs
- 1/4 cup oil
- 1/4 cup water
Instructions
Notes
* While baking powder is a leavener, it does not leaven through fermentation but rather though chemical reaction, so it is kosher for passover and you can find it labelled as such.
**You can chill for this amount of time if you'd like to, but DO NOT over-chill because your matzo balls will come out hard.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 208mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 4g