Kittencal's Light-As-A-Feather Matzo Balls

READY IN: 1hr 30mins
Recipe by Kittencalrecipezazz

These are the *best* and fluffiest matzo balls on the planet, matzo meal can be found in the Jewish or deli section of any major super market chain or in a deli store, store any leftover matzo meal in the fridge or freezer ---these really expand when simmering in the broth so make sure that you have lots of broth in the pot before adding them in :)

Top Review by DrGaellon

The baking powder gave them an off, metallic flavor. They were huge and pillowy, but not tasty. (To other reviewers: matzo balls can be frozen, but will often be dry and mealy when reheated.)

Ingredients Nutrition


  1. In a medium-size bowl, whisk eggs and oil together with a small whisk or fork until well blended.
  2. In a medium bowl combine the matzo meal, baking powder salt, garlic powder and black pepper.
  3. Add in the egg/oil mixture.
  4. Mix lightly until combined (do not over mix).
  5. Refrigerate for 1 hour.
  6. Using lightly greased hands shape the mixture into 1-inch round balls.
  7. Drop the balls into a large pot of simmering chicken broth (can use boiling water mixed with 2 tablespoons or more of chicken bouillon powder instead of the broth).
  8. Cover and reduce heat to low.
  9. Simmer for 30 minutes or until soft and tender.
  10. *NOTE* the balls will expand to almost double in size when cooking.

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