Matzah ball soup
Prep Cook Ready In
20 minutes 30 minutes 50 minutes

Potato Matzah Balls

Add some potato to your matzah ball soup.

Sinkers or floaters? That was the question always asked of Grandma Minnie’s kneidels [matzah balls] at the first seder. Would her always delicious matzah balls sink to the bottom of her wonderfully rich chicken soup, or would they float delicately over the surface. The answer to the question was never certain; some years they sank with a slightly chewy texture and other years they floated with a melt-in-your-mouth lightness. What causes the difference? It comes from the ratio of eggs to matzah meal and the amount of air whipped into the eggs. Too much oil added to the mix will make them sink, as will removing the cover while they cook.

For a more classic approach, try this recipe. We’ve also got more varieties, like these matzah balls with fresh herbs and spices, healthy matzah balls with no fat or cholesterol, ones that are especially light and fluffy, and yet another approach that’s sure to please your taste buds. Reprinted with permission from Jewish Family & Life!


1/3 cup potato flour

2 tablespoons grated onion

2 jumbo eggs

1/2 teaspoon salt

4 cups grated, drained raw potatoes

3 tablespoons matzah meal


Bring a large pot of water to a rolling boil. Add a teaspoon of salt.

Beat the eggs, salt, and onions together. Add the potato flour, matzah meal, and potatoes. With well greased hands, shape into balls about 1-1/2 inches in diameter. Cook until they rise to the top, about 20-30 minutes.

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