Grandma Goldie’s Matzah Balls

This recipe is my maternal grandmother’s recipe. Until I discovered the ease of matzah ball mixes, this is the recipe I made. This is a delicious, practically fail-proof matzah balls. It is the healthiest matzah ball recipe I have ever come across as it contains no oil.

Updated at: Thu, 17 Aug 2023 09:47:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories36.1 kcal (2%)

Total Fat1.2 g (2%)

Carbs4.1 g (2%)

Sugars0 g (0%)

Protein2.1 g (4%)

Sodium482.8 mg (24%)

Fiber0 (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

NOTE: You can use up to 3/4 cup of matzah meal, but beware, the more matzah meal you use, the heavier your matzah balls will be.

Step 2

Separate your egg.

Step 3

Beat your egg whites till stiff in a large bowl.

Step 4

Beat your egg whites with a fork or whisk. Fold your beaten egg yolks, kosher salt, and a very full cup of matzah meal into your beaten egg whites.

Step 5

Put the mixture into the refrigerator for 1/2 hour.

Step 6

Wet your hands. Try to take about 1 tablespoon (regular tablespoon, not measuring tablespoon) of mixture to roll into a ball. If you can’t, add more matzah meal and put back into the refrigerator for 15-30 minutes. DO NOT REFRIGERATE ANY LONGER!!! Continue forming into balls.

Step 7

Put up a pot of salted water up to boil. I would fill pot a little higher than 1/2 way to top of soup pot.

Step 8

Drop balls into boiling water for 1/2 hour, or until balls float to the top of the pot.

Step 9

Put the matzah balls into you chicken soup when you are reheating soup to serve.

Step 10

Store leftover matzah balls separately from soup.