By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Matzoh Balls

Serves 18

48 cal · 55 min

Matzoh Balls

Recipe GLPRa65e4c65db1966

3.8(1)
Jewish
Soup
55 min
48 cal
Servings: 18
Stovetop
SNAP eligible

Light and fluffy matzoh balls made with matzoh meal, eggs, schmaltz, and chicken stock. These tender dumplings are a classic Jewish comfort food, perfect for serving in warm broth or as a hearty side dish.

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Ingredients

1 cup matzoh meal

4 large eggs

1/4 cup schmaltz (chicken fat)

1/4 cup chicken stock

1 teaspoon salt

pinch pinch of ground pepper

Directions

  1. In a large bowl, beat the eggs together until well combined. Add the schmaltz and chicken stock to the eggs and mix well.

  2. Add the matzoh meal, salt, and ground pepper to the egg mixture. Stir gently until all ingredients are incorporated. Do not overmix.

  3. Cover the mixture and refrigerate for at least 20 minutes to allow it to firm up.

  4. Bring a large pot of salted water to a boil. Using wet hands or two wet spoons, gently form the chilled mixture into 18 balls about the size of walnuts.

  5. Carefully drop the matzoh balls into the boiling water. They will sink at first and then rise to the surface after about 10 minutes.

  6. Once the balls float to the surface, continue cooking for an additional 15-20 minutes until they are light, fluffy, and cooked through.

  7. Remove the matzoh balls with a slotted spoon and serve immediately in hot chicken soup or broth.

Comments

Grocery List Plus Editorial Staff3.75

Matzoh meal is a specialty item that requires a trip to Harris Teeter's Jewish foods aisle or a dedicated kosher market, not a routine Charlotte stop. The cost per serving is genuinely low—eggs, matzoh meal, and schmaltz run roughly $0.60–$0.80 per ball—but only if you already have schmaltz on hand; rendering it yourself adds 45 minutes off-book. The stated 55 minutes omits the 15–20 minutes of chilling time the batter needs, so budget closer to 75 minutes total. This is a same-night dish best served fresh in broth, though the balls themselves keep well frozen.

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