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These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.
Ingredients
- 4 eggs
- 6 tablespoons olive oil
- 1/3 cup club soda
- ½ teaspoon salt
- 1 ½ cups matzo meal, or more as needed
- 4 quarts water
- 2 tablespoons club soda
Directions
Step 1
Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
Step 2
Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
Cook’s Note:
Do not store matzah balls in your chicken soup; they will absorb the liquid and become mushy. Store separately and heat with your soup.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 106 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat1g | 6% |
| Cholesterol47mg | 16% |
| Sodium99mg | 4% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein3g | |
| Calcium14mg | 1% |
| Iron0mg | 2% |
| Potassium19mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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