Grandma's Hearty Matzo Balls
A cherished family recipe passed down through generations, these hearty matzo balls are a comforting addition to any Passover meal. Traditionally served alongside succulent roast brisket, they capture the warmth and love of home-cooked Jewish cuisine. With a perfect blend of flavors and a fluffy texture, each matzo ball is a small, savory delight, ideal for soaking up the rich gravy of brisket and even better when pan-fried for a leftover treat. Whether for the festive Sedar dinner or a casual family gathering, these matzo balls bring back fond memories and satisfy the appetite. Proudly featured in the Holocaust Survivor Cookbook, this timeless recipe preserves the essence of tradition while inviting you to create new memories around the dinner table.
N/A
Servings
125
Calories
7
Ingredients
Ingredients
Whole matzo
6 (broken in half)
Parve margarine
6 tablespoons (melted)
Medium onion
1 (very finely minced (optional))
Salt
1 teaspoon (to taste)
Ground black pepper
1/4 teaspoon (to taste)
Large eggs
4 (well beaten)
Matzo meal
8 tablespoons
Instructions
1
Begin by breaking each of the whole matzos into halves and placing them into a large bowl.
2
Pour hot water over the matzos, allowing them to soak for about 10 minutes until softened.
3
In a large frying pan, melt the parve margarine over medium heat.
4
If using, add the finely minced onion to the pan and sauté until it becomes transparent, approximately 3-4 minutes.
5
Season the onion with salt and pepper while cooking, enhancing the flavor.
6
Once the matzo is softened, drain it well and squeeze out as much excess water as possible.
7
Add the drained matzo to the pan with the sautéed onions, cooking together for an additional 5 minutes while mixing thoroughly.
8
Transfer the mixture to a large bowl and allow it to cool for about 15 minutes.
9
Incorporate the beaten eggs into the cooled matzo mixture, stirring until fully combined.
10
Gradually mix in the matzo meal, adding enough to form a manageable mixture suitable for shaping into balls. The consistency should be thick yet not overly clumpy.
11
Cover the bowl and refrigerate the mixture for 1 hour to help it firm up.
12
While the mixture is chilling, bring 5-6 quarts of salted water to a boil in a large pot.
13
Once the water is boiling, use your hands to form the matzo mixture into large balls and gently drop them into the simmering water.
14
The matzo balls will initially sink but will rise as they cook.
15
Reduce the heat, cover the pot, and let the matzo balls simmer for 20-25 minutes.
16
Carefully remove the matzo balls using a slotted spoon and drain well.
17
For an added touch, consider serving them in hot chicken soup, or fry leftover matzo balls in parve margarine until golden brown for a delicious next-day treat.
Nutrition Information
7.5g
Fat
11.25g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this traditional recipe?
The recipe is for Grandma's Hearty Matzo Balls.
What holiday is this recipe traditionally associated with?
These matzo balls are a traditional addition to a Passover meal and Sedar dinner.
In which cookbook is this recipe featured?
This recipe is proudly featured in the Holocaust Survivor Cookbook.
How many whole matzos are required?
The recipe requires 6 whole matzos.
How should the whole matzos be prepared before soaking?
Each of the whole matzos should be broken into halves.
How long should the matzos soak in water?
The matzos should soak in hot water for about 10 minutes until softened.
What type of fat is used for sautéing the onion?
Parve margarine is used to sauté the onion.
How much parve margarine is needed for the recipe?
The recipe calls for 6 tablespoons of parve margarine.
Is the onion a required ingredient?
No, the medium onion is optional but should be very finely minced if used.
How long should the onion be sautéed?
The onion should be sautéed for approximately 3-4 minutes until it becomes transparent.
What seasonings are added to the onion during cooking?
Salt and ground black pepper are added to season the onion.
What must be done after the matzo has softened in water?
The matzo must be drained well and all excess water should be squeezed out.
How long do you cook the drained matzo with the sautéed onions?
The matzo and onions are cooked together for an additional 5 minutes.
How long should the matzo mixture cool before adding eggs?
The mixture should cool for about 15 minutes.
How many eggs are needed for this recipe?
The recipe requires 4 large eggs, well beaten.
How much matzo meal should be mixed in?
You should gradually mix in 8 tablespoons of matzo meal.
What is the desired consistency of the matzo ball mixture?
The mixture should be thick enough to be manageable for shaping into balls but not overly clumpy.
Does the matzo mixture need to be chilled?
Yes, the mixture should be covered and refrigerated for 1 hour to firm up.
How much water is needed to boil the matzo balls?
You need 5-6 quarts of salted water.
How are the matzo balls shaped?
Use your hands to form the mixture into large balls.
Do matzo balls sink or float when first added to the water?
They will initially sink but will rise to the surface as they cook.
How long should the matzo balls simmer?
The matzo balls should simmer for 20-25 minutes in a covered pot.
What tool should be used to remove the cooked matzo balls?
Use a slotted spoon to carefully remove and drain the matzo balls.
What are common serving suggestions for these matzo balls?
They can be served in hot chicken soup or alongside roast brisket with gravy.
How can you prepare leftover matzo balls?
Leftovers can be pan-fried in parve margarine until golden brown.
How many calories are in a serving of these matzo balls?
Each serving contains 125 calories.
What is the fat content per serving?
Each serving contains 7.5g of fat.
How many carbohydrates are in one serving?
There are 11.25g of carbohydrates per serving.
What is the protein content of the matzo balls?
Each serving provides 2.5g of protein.
What is the total count of ingredients in this recipe?
There are 7 ingredients in this recipe.