Posted by: jiminmontana | January 6, 2012

Recipe for Matzoh Balls

Matzoh Balls are like big dumplings that go well in soup — my favorite is a zesty chicken and veggie soup and I use the broth left over from wet roasting chicken as in my Swiss Enchilada recipe on this site.

For a large group, get the five box bundle of matzoh and grind up one or two boxes in a food processor, but not to dust — you want large crumbs.  No need to buy the “meal” which is more costly than the sheets of matzoh.  Boil in a large pot — glass lid is best to watch that water is not boiling too much.

  • 1 Cup matzoh meal
  • 3 large eggs
  • 1 tsp salt
  • 4 Tbs oil
  • 1 1/2 tsp baking powder
  • 1 tsp onion powder
  • 1 tsp dry dill weed


  1. Measure the dry ingredients into a small bowl
  2. Break the eggs into a second small bowl.
  3. Add oil to eggs and beat with a fork until yolks are broken up and oil is mixed a bit
  4. Make a low place in the dry ingredients and pour the egg mixture into it.  Use the fork to toss the crumbs into the egg mixture and mix.  Don’t over mix – should be done in a minute.
  5. Cover and place in fridge for an hour.
  6. Bring a large pot of water to a rolling boil on the stove.
  7. Use a teaspoon to scoop out a small amount of the chilled mixture.  With damp hands, roll into a 1 inch ball with no cracks in it.  Set it on a plate.  Do this until all the mixture is in balls.
  8. Place into the boiling water which will be cooled by the chilled matzoh and stop boiling.  Crank up the heat until boiling resumes and nudge the matzoh to keep from sticking at the bottom of the pot.
  9. Once simmering with a slight boil, the matzoh will to float to top.  Cover (glass lid is best) and simmer for 40 minutes.
  10. Do not stir and do not boil vigorously or they will break up.
  11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a slightly rolling simmer for 40 minutes and your matzo balls will be ready.
  13. The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.

This is my version of the recipe found at website here.


Several times in Scripture, Jesus is recorded as “blessing” the bread.    This is what He said:

Jewish Blessing over Bread – the “HaMotzi Lechem Min HaAretz

ברוך אתה ה’ א‑לוהינו מלך העולם, המוציא לחם מן הארץ.‏ 

Transliteration: Barukh atah Adonai Eloheinu melekh ha’olam, ha’motzi lehem min ha‑aretz.

Translation: “Blessed are You, Lord, our God, King of the universe, Who brings forth bread from the earth.”

Mat 26:26 ESV – Now as they were eating, Jesus took bread, and after blessing it broke it and gave it to the disciples, and said, “Take, eat; this is my body.”


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