Matzoh Balls
- Total Time
- 45 minutes plus 2 hours' standing time.
- Rating
- Comments
- Read comments
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Ingredients
- 6large eggs
- 2½tablespoons finely chopped fresh parsley
- 1½tablespoons finely chopped fresh thyme
- 2teaspoons kosher salt
- ½teaspoon freshly ground white pepper
- ⅛teaspoon cayenne, optional
- ½cup clarified unsalted butter
- 1½cups matzoh meal
- ¼teaspoon baking powder
- 1cup club soda
- 10cups chicken soup
Nutritional analysis per serving (8 servings)
286 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 13 grams protein; 903 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk the eggs in a medium bowl. Whisk in the parsley, thyme, salt, pepper and cayenne, if using. Whisk in the butter, and then the matzoh meal and baking powder. Whisk in the club soda until well combined. Cover with plastic wrap and refrigerate 2 hours.
- Step 2
Place the chicken soup in a large pot and bring to boil. Whisk the matzoh ball mixture. With moistened hands, form the matzoh mixture into 16 2-inch balls. Drop the balls into the soup, reduce heat so the soup simmers and cook for 30 minutes. With a slotted spoon, remove matzoh balls to a clean, dry towel. Ladle the soup into bowls and place 1 or 2 matzoh balls in each. Serve immediately.
Private Notes
Comments
This is the absolute best matzo balls ever. I have the original 1993 article that I cut out of the paper and saved. For a while, I couldn’t find this recipe online, but am so glad it’s here for all to enjoy. While it does mix dairy with meat, the lightness and taste (from the thyme and cayenne) are exceptional!!! I made them every year since 1993 - that’s a lot of balls!!!!
This is the absolute best matzo balls ever. I have the original 1993 article that I cut out of the paper and saved. For a while, I couldn’t find this recipe online, but am so glad it’s here for all to enjoy. While it does mix dairy with meat, the lightness and taste (from the thyme and cayenne) are exceptional!!! I made them every year since 1993 - that’s a lot of balls!!!!
We've always made these with oil in place of the butter, since we keep a kosher kitchen. We also vary up herbs and spices (I usually use mustard seed when I'm not making these for Pessach)
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