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Credit: Jewish Holidays Cookbook

The key to making fluffy, light matzoh balls is to pack them loosely; you want them to float when they cook. Matzoh balls almost double in size when they cook, so be sure not to make yours too big.

Serves 6


3 eggs
1 cup matzoh meal
4 tablespoons vegetable oil
2 quarts plus 2 tablespoons chicken broth
½ cup cold water
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon garlic powder


  1. Separate 2 eggs and put the egg whites in a medium-sized mixing bowl. Set the yolks aside because you will add them later. Whisk the egg whites until they are light and fluffy.
  2. Crack the last egg and combine with the yolks you set aside. Using a fork, beat together. Gently fold the yolks into your fluffy egg whites.
  3. Add matzoh meal, vegetable oil, 2 tablespoons of chicken broth, water, salt, white pepper, and garlic powder, again folding it carefully into your mixture.
  4. Place bowl in refrigerator for 1 hour, until the mixture is chilled and firm to the touch.
  5. Place 2 quarts chicken broth in a large pot. Bring to a boil over medium-high heat.
  6. Remove matzoh mixture from the refrigerator. Using your hands, scoop out a small bit of mixture and gently roll it in your hands to form a ball, about 1 inch (2.5 cm) in diameter. (Rinse your hands with cold water if the dough is sticking to your fingers.)
  7. Using a slotted spoon, place matzoh balls into the chicken stock 1 at a time. Reduce heat so mixture is at a low simmer. Cover pot and allow matzoh balls to cook gently for about 45 minutes until they are cooked enough.
  8. Serve your matzoh balls in the broth they were cooked in, or as a substitute for the noodles in chicken noodle soup.

Text and photographs reproduced by permission of DK Publishing from Jewish Holidays Cookbook by Jill Bloomfield. ©2008 by DK Publishing. All rights reserved.