Original Streits Matzoh Ball Recipe
4 eggs, beaten
1 cup unsalted matzoh meal
1/2 cup water
1/3 cup melted margarine (you can use canola oil, I used Smart Balance Baking Sticks melted in the microwave)
1 teaspoon salt
Dash of black pepper
Beat eggs in a bowl. Then add water, margarine/oil, salt and pepper to the beaten eggs. Mix well. Add Matzoh meal and stir.
Refrigerate at least one hour.
Form into balls (you’re going to have to wash your hands extra well and form with your hands) and drop into pot soup or boiling water. Cook 20 minutes. Makes 16 to 20 matzoh balls.
If you need Matzo Meal still, head over to Amazon and get it shipped.
Check out the video below.
Reader Interactions
Comments
Marsha Sumal saysMy Mom’s recipe had you separate the eggs, beat the whites till stiff, then fold them in. I think at the end before you refrigerate. She cooked Polish style.
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- The Mama Maven says
I may have to try that. My family is jewish Roumanian and Russian, but I want to hear more about Polish Style.
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- Harriet Brooks says
Tis is the BEST recipe for Matzoh Balls and the secret is using Streit’z Matzoh Meal. The other brands just don’t work the same. You can substitute chicken stock for water and chicken fat (if you dare) for oil. YUM
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- The Mama Maven says
Ooh — my grandmother used chicken fat instead of oil. Thanks for commenting!
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- Michael says
I followed the recipe on the box and they were horrible, hard dense golf balls. How can I make them more fluffy?
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- The Mama Maven says
You can’t follow the recipe on the box — use the one I have here!
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- Nancy says
use less matzoh handle them less and cook them longer this is twice the amount of matzoh meal for the same amount of eggs fat and liquid. as any other recipe I have used Google Horowitz Margareten abd you get the same recipe except for 1/2 cup matzoh meal
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- Debra says
scoop them out of the bowl into the boiling water with a spoon. Don’t form them They come out light and fluffy every time! My grandma taught me this (i’m now a grandma myself)
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- Lilyoo says
Add seltzer instead of plain water
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- ESTHER HEIMBERG says
Make sure you have enough liquid at a rolling boil. Adding cold mix to hot soup too quickly lowers the temperature of the soup and the balls become sinkers. So, use a lot of liquid to increase the heat capacity- if you double the recipe and don’t have enough BTU’s on your burner they will be sinkers! Keep the heat really high as you slowly add the matzo balls to keep it rapidly boiling.
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- shoshana says
Use seltzer, and cook them in the soup for a couple hours
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- Jan Shakofsky says
Use half seltzer and half water instead of all water
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- BillHoo says
Although not Kosher, I have substituted BACON FAT with good results. Just depensd on your taste.
See AlsoMiddle Eastern Meat Loaf RecipeReply
- SusaN reed says
There is an older streit's recipe where you use chicken soup, not water. Does anyone have that recipe? I have used it for 35 years, but it got damaged this year and I cannot read it. It was on the streit's box then
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- The Mama Maven says
Interesting, I don’t know that one. You mean chicken broth or chicken fat?
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- Jan Shakofsky says
Use soup and seltzer instead of water and seltzer
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- Kate says
I use seltzer instead of water.
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- joanne says
i use the chicken soup in place of seltzer or water gives a better taste to the matzo balls
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- Nancy M Horn says
Great idea!
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- Barb says
Follow old recipe, but use seltzer instead of water. Fluffier balls. Forget the boxed mix. Use matzoh meal.
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- Reuven says
Seltzer was my mom’s “secret” for large fluffy floating matzoh balls.!
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- The Mama Maven says
I may have to try that.
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- JEANINE WOODS says
These are not the directions on the box of matzoh ball mix..Mine came out so soft they fell apart..It called for 2 beaten eggs ,one quarter cup oil and one pkg. Of the mix..
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- The Mama Maven says
Hi Jeanine, These are the old directions — from at least 10-15 years ago. My mother keeps the recipe taped to her cabinet and this is a copy of it. I’m sorry your matzoh balls didn’t come out so well, it’s frustrating, right?
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- Barbara S says
This is for using matzoh meal, not matzoh ball mix.
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- Charles Wechsler says
Hi , I had one problem making Matzoh Balls , They were hard instead of soft . What am I doing wrong??
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- The Mama Maven says
You may need to add a little more water to the batch. Next time make a small batch to test and when you like how they come out, make more that same way. It will work.
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