Two Classic Matzoh Ball Recipes

Preparation info
    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

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A very close runner up, this matzoh ball—eggier and a little more delicate in flavor and texture—calls for separating the eggs. Have all ingredients at room temperature.



In a large bowl, beat the egg whites with a pinch of salt until they hold peaks that are stiff but not dry. In another bowl, beat the yolks with the fat, about teaspoons salt, or to taste, and a little pepper, until thick and creamy. Whisk in the onion and seasonings, if us