Different Matzah Balls

A slightly different take on the classic matzah ball.

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Reprinted with permission from Jewish Family & Life!

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 caused 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. I won’t guarantee that these will never sink, but they are a bit different and very delicious.

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, potato matzah balls, and these ones that are especially light and fluffy.


1/2 teaspoon onion powder

pinch white pepper

1 teaspoon salt

1/3 cup vegetable oil or melted margarine

4 jumbo eggs

1/2 cup water plus 1/4 pareve instant chicken broth

1 teaspoon baking powder

1/4 cup matzah cake meal

3/4 cup matzah meal

1/2 teaspoon garlic powder


Beat the eggs well. Add the water, instant broth, melted margarine or oil, and spices. Beat well. Add the matzah meal, cake meal, and baking powder and mix thoroughly. Chill for one hour.

Bring a large pot of water to a boil. Add salt. With well oiled hands, make balls about the size of walnuts. Drop the balls into the water, cover and simmer for 20 to 30 minutes.

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