My grandma’s matzo balls recipe can easily be made as a floater that’s light and fluffy or firm matzo balls as we call a sinker. Either way you make them, you’ll love them for matzo ball soup!
I share this recipe for my Grandma’s Knaidlach (Matzo Balls) with you and hope that you will also enjoy the way that I have for all these years.
Recipe ingredients and notes
- Eggs – It’s extremely hard to get a good matzo ball without eggs, some have used aquafaba, but eggs really keep the matzo ball together.
- Avocado Oil or Chicken Fat/ Schmaltz – My grandmother used vegetable oil so that’s another option.
- Kosher Salt – Always have Kosher salt in the house. Make sure you season them well or they will be bland.
- Pepper – We like pepper, you can add or reduce the amount to your liking.
- Parsley – Fresh or dried parsley works, we like the pop of color in the matzo balls.
- Granulated Onion – All about flavor, you can also add in other seasonings you like, but this is traditional for us.
- Original Seltzer – Using seltzer helps add air into the matzo ball mixture.
- Matzo meal – I have always made my own matzo meal. You can make it homemade or purchase it already ground.
Step-by-step instructions
For the full ingredient amount and full instructions on how to make matzo balls see the recipe card below.
Add the matzo meal and other dry ingredients to a bowl.
You can either combine the wet ingredients in a separate bowl or just mix it all together.
I like to use my hands to once the matzo ball mixture gets a bit harder to use a spoon.
Place the matzo ball mixture into the refrigerator for about an hour.
Roll the mixture into balls and place into a large pot with chicken broth and fresh herbs.
Matzo ball sinkers, firm matzo balls cooking in chicken broth
Matzo ball floaters, light and fluffy matzo balls cooking in chicken soup
Boil the matzo balls for about 30 minutes per batch of matzo balls, covered. Do not overcrowd the pot as the matzo balls will swell up with the liquid as they cook. Also, add in the vegetables so they can get tender.
Once they are done add to your broth of choice or refrigerate in broth until ready to serve.
Recipe tips and variations
- We like sinkers, if you prefer a lighter matzo ball you can use less matzo meal. I use 2 cups, you can use 1 cup or 1 1/2 cups.
- Whenever I make light and fluffy matzo balls I’ll cook them right in the chicken soup as they’re more delicate.
- Prep the matzo balls ahead and store them in the refrigerator in broth until ready to serve. You can store uncooked matzo balls for 1-2 days and cooked for about 3-4 days. You can also freeze cook matzo balls for 3 months.
- Use a flavorful broth when cooking matzo balls, they’re like a sponge and will absorb the flavor from the broth.
- Season it well, if you don’t season your matzo balls they’ll be flavorless.
Storage and reheating tips
- Refrigerate: Store any leftover matzo balls in an air-tight container in broth in the refrigerator and enjoy within 3-4 days.
- Freeze: To freeze matzo balls you’ll place them in an air tight container after cooking and enjoy them within 3 months.
- Reheat: To reheat matzo balls we warm them up in a pot on the stove with broth. You can do this for about 20 minutes or until the center is warm. If you’re in a rush you can slice the matzo balls into quarters.
How to serve
We serve matzo balls in Homemade Chicken Broth with freshly chopped vegetables like carrots, celery, onions, and parsnips. You can also add fresh herbs like parsley and dill.
Frequently asked questions
Yes, you can freeze matzo balls after cooking for up to 3 months.
Yes, to prep matzo balls in advance you can store the mixture before cooking for 1-2 days or cooked matzo balls for 3-4 days broth. Alternatively, you can also cook and freeze them further in advance.
To make floater matzo balls you’ll want to use less matzo meal, so 1 cup.
This recipe will give you nice matzo ball sinkers. You’ll need to use some pressure to cut them, just the way our family loves them.
Sinker Matzo Ball
Floater Matzo Ball
Grandma’s Matzo Balls
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Print Pin Recipe 🖤 SaveIngredients
- 4 eggs
- 1 teaspoon avocado oil or chicken fat / schmaltz
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon dried parsley or 1/2 tablespoon fresh
- 1/4 teaspoon granulated onion
- 3/4 cup original seltzer
- 2 cups matzo meal use 1 cup for light and fluffy matzo balls
Instructions
- Beat eggs, oil, seasonings, and seltzer.
- Add egg mixture into a large bowl with the matzo meal, mix until combined.
- Place the matzo ball mixture into the refrigerator for about an hour.
- Roll the mixture into balls and place into a large pot with your preferred broth.
- Boil the matzo balls for about 30 minutes per batch of matzo balls, covered. Do not overcrowd the pot as the matzo balls will swell up with the liquid as they cook. Also, add in the vegetables so they can get tender.
- Once they are done add to your broth of choice.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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Oh, how I miss my grandma. I will never forget talking to her on the phone for an hour just about a recipe or anything that involves food. We could go on and on forever. She taught me a very useful tip when I was younger – “Courtney, you can always add more but you can’t take out.” I used to add too much salt to everything and then I wouldn’t touch it. Although we found one exception to this rule, and that is chocolate – you can never have enough! It’s been so hard not to be able to pick up the phone and talk to her about her day. She was full of life, but her body was running on empty.
My last conversation with her was about her telling me about her upcoming surgery, and how it would fix everything so I could come to visit with the baby. She talked about how she was so anxious to find out if I was having a girl or boy and what we would name them. Unfortunately, the surgery only made matters worse, and it tore me apart that I knew my grandma wasn’t going to make it. When she joined my parents, grandpa, and other relatives in heaven I thought to myself, how could this happen?? Why? Then I realized not only was she with all of the people she loved.. She was out of pain. She was set free.
This is a copy she made for my mother. So now as I open my recipe box and look at all the memories we have of my grandma I can’t help but smile. Smile and think of all the times we would talk about recipes. At first, it was hard for me to even think about making anything. Now it is bringing me comfort. I was brought up always eating my grandma’s cooking that was full of love, and now I will enjoy it just as if she had made it herself. Not only me but my beautiful family.
You are going to make me cry! Thanks for taking the time to share your Grandma’s recipe. Mine has been gone for almost 2 years now and I miss her SO much. It’s nice that you guys had something that you talked about together and you can now cook and remember her through it. ((hugs))
Courtney what a sweet post, and how thoughtful to share it with us. I have never had a matzo ball, but think I’m going to give them a try, in honor of your grandmother. They sure do look yummy.
This is a beautiful, beautiful post … Absolutely beautiful.
And I adore the way she wrote how the instructions for your mother.
Thank you so much for sharing this. My grandmother passed away when I was six, but our family “adopted” one who cared for us for many many years. I will make these and think of your grandmother. I have a great challah recipe if you’re interested. Vey easy!
What a beautiful and touching post… must have something in my eye. She sounds so wonderful!
I’ve never tried making matzo balls, thanks for sharing the recipe!
I love Matzo Balls! Especially in chicken broth!
What a wonderful thing to share with us! My husband’s family was amazed when they found I could make matzo ball soup. I think it’s one of the reasons he married me 😉
What a great post. I don’t think I have ever had these.
Ooh, bookmarking, I LOVE matzoh ball soup! This is my favorite recipe you ever posted!
Such a beautiful post! I’m part Jewish and miss my grandmother’s matzo balls so much. I can’t wait to try these for my family, they look so similar.
I’ve never tried matzo balls before, but would feel honored to try your grandma’s! Thank you for sharing it!
I’ve never had a matzo ball, it sounds interesting. Thank you for sharing your story and recipe.
What a sweet post. I’m so glad you have this from your grandma
Matzo Ball soup has been a favorite of mine since I was 4. I never had a home made recipe b/c my grandparents always ordered from the kosher deli. This is a good recipe. I will give it a try soon. Thanks!
Fantastic post! I’ve never heard of these before but they sure do look good. Thanks for sharing!
I’ve never had Matzo balls, but they look good!
I haven’t had Matzo balls in ages!
Sorry for your loss. This month will be a year that mom has been gone and I still haven’t been able to cook a “real” since she’s been gone. However, like you I’m learning to focus on the good she left while marinating on the memories.
Those look absolutely delicious. And how awesome you still have her original recipe.
I’ve never tried them before. I am so very sorry for your loss!
This looks really good!
I am so sorry for your loss. I was so close to my own Grandmother and we always baked together. Memories of her homemade jam and freshly squeezed orange juice almost make me cry. ((hugs)) What a sweet post.
how absolutely precious and such a wonderful grandmother you have leaving recipes behind for you to enjoy looks and sounds so tasty
I have never tried matzo balls, but they sure so look good.
It looks easy to make.
I’ve never had one, but they look good!
I hope you did not use artificial sweeteners to make these. Learning about low calorie sweeteners and pregnancy has opened my eyes to healthier lifestyle.
Looks good. The kinder just had some today at a deli!
I have never had these but your story makes me want to try them. Thank you for sharing the recipe. God bless….
I could not find matzo meal in our stores. Thank you so very much. I had a wonderful mother in law who was generous with her kitchen skills. She had a recipe but I didn’t write it down. Kitchen memories with someone who was special, that’s always a win in my book ❤️
So glad this helped and for sharing your story. Food brings so many good memories to us! I am so happy my grandma wrote many of her recipes down, thankfully this one had measurements, haha! 🙂
You brought back so many memories and an abundant of tears to my eyes. I too make knaidlach like your grandmother. In fact the same recipe. My sweet Grandma was from Poland and taught me how to cook on the phone, as we lived several miles apart.
I too will never forget those special moments where we spoke and laughed for hours.In fact that is how I was able to learn a bit of yiddish as she spoke half in English but mostly Yiddish.
I would have Grandpa and Grandma over to dinner to show off my expertise. Grandma was so proud. I too miss them both. It has been 61 years since I saw her beautiful smile, it has lasted so long in my memory and always will.
Thank you so much for bringing me back to the past.
I read your grandma’s recipe and think I could make it however I didn’t understand one part. Do I cook the matza balls in the same broth I serve as the soup or in a different pot of broth?
Hi Cari! You can either cook them in some chicken broth or even chicken soup! Some will boil them in plain water but we use every opportunity to add flavor! ☺️