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Passover Matzo Balls

A small matzo ball made from matzo meal, potato starch, water, and salt, boiled then baked.

From the Recipes Wiki (Fandom) · 4 ingredients
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Passover Matzo Balls

Ingredients

Directions

Prepare

  1. Mix together and refrigerate ½ hour.

  2. Roll into 8 balls and drop into boiling vegetable broth seasoned-water.

Boil and bake

  1. Turn down heat and boil gently for 20 minutes.

  2. Remove from water with slotted spoon and bake for 10 minutes at 350 degrees on lightly pan-sprayed cookie sheet.

Make ahead and warm

  1. They can be made ahead and refrigerated until use.

  2. Do not put cold matzo balls into warm soup; warm them up first by dunking in hot water.

  3. Serve with vegetable broth.

  4. This makes very small matzo balls, so plan on 3-4 per serving.

Alternate batch

  1. Roll into 16 balls.

  2. Boil for 1 minute, then place on sprayed baking sheet and bake for 35 mins.

  3. Bake at 400 degrees.

  4. If made that day, I don't think these need to be refrigerated.

Nutrition, whole recipe (rough)

161Calories
4 gProtein
0 gFat
37 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Matzo meal
Forms the body of the balls, giving them their structure and bite once cooked.
Potato starch
Adds starch that helps keep the balls light and tender in texture.

The step that matters

Warming cold matzo balls before adding them to soup. Cold matzo balls placed directly into hot soup warm unevenly, so the outside can overcook while the centre stays cold. Warming them first in hot water evens out the temperature before serving.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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