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Matzah Balls

Matzah Balls Related:   pareve, vegetarian

Prep time: 1 hr 15 min

Cook time: 10-15 min

Yield: 18 matzah balls

Alexa Karolinski spent over three years in the kitchen with her grandmother Oma (aka Regina Karolinski) and her closest friend Bella Katz, learning recipes and trying to convert their handfuls and dashes to common measurements other people could follow. The results are a charming cookbook, Oma & Bella – The Cookbook, as well as a documentary film Oma & Bella that capture the stories and recipes of these two remarkable women.


  • 3 yellow onions
  • 3/4 cup vegetable oil
  • 5 large eggs
  • 1/2 cup water
  • 4 tablespoons vegetable oil (if you have it, use the fat skimmed off a chicken soup)
  • 2 cups matzah meal (or 1 package of matzah ground fine in a blender)
  • At least 2 teaspoons salt
  • 1/2 teaspoon pepper


Finely dice the onions and fry them in a pan with the oil on low heat for approximately 40 minutes. In a large bowl, lightly beat the eggs. Add the fried onions, water, additional oil or fat and matzah meal to the eggs and mix well. Add a pinch of salt and the pepper. Let the dough rest for 20 minutes. If the dough is still not firm, add a bit more matzah meal. Bring a large pot of salted water to a boil. Dip your hands in a bowl of cold water and form the matzah balls into your preferred size, and add them to the pot of boiling water. Cook the matzah balls for 10-15 minutes, but make sure to test one to make sure they’re cooked through. Serve in a bowl of hot chicken soup. (Ed. Note: Make sure the pot is large enough for the balls to have room to grow as they swell considerably during cooking, more than doubling in size. To cook in 15 minutes, start out with uncooked balls about the size of a whole walnut.)

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