Matzo Balls


Matzo Balls

Makes 7-8 balls

When we first made matzo “balls” we were ecstatic as it had been forever since our family was able to eat from our cultural tradition of Matzo Ball Soup at Passover! Needless to say, we tried many recipes some using almond meal that were tasty but heavy. We found using the traditional matzo ball recipe using gluten free matzo meal to be the best! Light, fluffy AND delicious! Mom and Nana’s are smiling down on us! 

So happy to share this with you! Definitely takes us back to our roots and satisfies our soul!

Recipe adapted from

1/2 cup Gluten Free matzo meal (Found at WFM)
2 eggs, lightly beaten
2 tablespoons reserved chicken fat or organic vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chicken stock or seltzer (which both of our mothers swear by for making the balls extra light)

We used the chicken stock, but cant wait to try the seltzer water. Seltzer water makes everything light and fluffy!


Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes. Actually we left it overnight, and it worked great too!

Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.

Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. THEY GROW AS THEY COOK. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.

They also taste great cooked into your chicken soup too!

If cooking ahead store separate in an airtight class container and add to soup when ready to serve. Heat the matzo balls as you warm the soup.

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