Grandma's Matzo Balls
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!
Servings: 20 matzo balls
Calories: 70kcal
Ingredients
- 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.
Video
Nutrition
Serving: 1serving | Calories: 70kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 131mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 48IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg