Two Classic Matzoh Ball Recipes

Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Featherweight matzoh balls so delicate they quiver when you sigh—these are not the stuff our dreams are made on. My family prefers matzoh balls with a rich flavor you can really taste, buttery and light-textured, but not so fluffy you might as well be eating scrambled eggs. I’ve experimented with many slight variations, including my grandmother’s addition of club soda, and for years relied on the standard, back-of-the-matzoh-meal-box recipe that called for a few tablespoons of broth stirred