Go Back

Matzo Ball Recipe - From My Grandmother

Prep Time15 mins
Cook Time30 mins
Author: Thoughtful Cooking


  • 2 tablespoons chicken fat or butter
  • 1 box matzos
  • 1 large shallot diced
  • 2 stalks celery diced
  • 2 eggs
  • 1/4 cup matzo meal
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 bunch parsley chopped


  • empty your box of matzo into a large mixing bowl, break into pieces and then fill the bowl with enough water to cover the matzo
  • prep all of your ingredients while the matzo is soaking, and then pre-heat your pan on the stove top over medium heat
  • add your chicken fat or butter to the pan
  • add the diced shallots and celery and cook until soft and fragrant, about 5 minutes
  • scoop out the matzo and squeeze as much water off as possible and add it to the pan, and stir to combine with the celery and shallots
  • add the two eggs, and stir again to combine, keep stirring to help the matzo dry out
  • add the matzo meal plus the salt, pepper and garlic powder, and stir to combine
  • add the chopped parsley and stir to combine
  • when the extra water from the matzo is cooked off but the mixture is still pretty sticky, turn the heat off and let cool for a few minutes until you can work with the matzo by hand
  • using your hands, scoop out a bit of mixture and roll between your palms until the matzo ball is well formed and cohesive, place into a container for later use
  • repeat with all of the matzo mixture until it is all gone, for one box of matzo I usually get about 35-40 matzo balls, but that will obviously depend upon how big your balls are
  • once all of your matzo balls have been rolled and placed in your container, with parchment paper in between layers, place into the refrigerator until needed.
  • to prepare the soup for dinner, bring your already-prepared chicken soup to a boil and then add the matzo balls
  • let the matzo balls cook in the soup for 15-20 minutes, until they are all floating on the surface and then serve