Matzoth Balls
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
Matzoth balls are a classic Jewish dumpling, often served in chicken soup. This recipe yields light and fluffy balls made from matzoth meal, eggs, and seasoned with ginger, mace, and pepper.
Ingredients
- 1.5 matzoth
- 473 ml matzoth meal
- 14.8 ml suet or other fat
- 1 onion chopped
- 3 eggs beaten
- 1.23 ml salt
- ginger
- mace
- pepper
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 7.79 mg
- Iron: 0.21 mg
- Magnesium: 2.57 mg
- Phosphorus: 17.9 mg
- Potassium: 26.9 mg
- Zinc: 0.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.5 matzoth
- 473 ml matzoth meal
- 14.8 ml suet or other fat
- 1.23 ml salt
- ginger
- mace
- pepper
Prepare
- Chop 1 onion
- Beat 3 eggs
Let's Cook
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Step 1.
Bring a large pot of salted water to a boil, then reduce the heat to maintain a gentle simmer.
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Step 2.
Soak the matzoth sheets in a little cold water until softened, then squeeze them dry. Crumble the soaked matzoth into a bowl and add the matzoth meal; mix to combine.
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Step 3.
Place the suet or other fat in a frying pan over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is browned, about 5–7 minutes.
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Step 4.
Add the cooked onion and fat to the matzoth mixture. Add the beaten eggs, salt, ginger, mace, and pepper. Stir until everything is well combined and forms a cohesive dough.
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Step 5.
With wet hands, shape the mixture into balls about 1 inch in diameter. You should get about 20 balls.
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Step 6.
Gently drop the matzoth balls into the simmering pot of salted water. Cover the pot and cook for 30 to 35 minutes, until the balls are tender and cooked through.
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Step 7.
Remove the matzoth balls with a slotted spoon and add them to chicken noodle soup. Serve immediately.