Recipe amount: 25 balls

Matzah balls

4 each large egg
16-22 Tbsp matzah flour
2 Tbsp beef or chicken soup powder
2 Tbsp oil
½ tsp salt

Preparation steps:
  1. Combine all ingredients. Add matzah flour until the mix is thicken enough to form balls. Prepare 25 small balls (size of a full tsp), and place on a plate.
  2. Refrigerate for ½ - 3 hours.
  3. Boil water in a large stock pot and cook for 10 minutes. the matzah balls float when they are ready.
Serving: Serve immediately with the chicken soup, otherwise the balls would harden.
Picture of recipe

  • A traditional Passover dinner soup.

  • Related recipe:
    1. Chicken soup