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Matzo Balls

Matzo Balls


  • 4 1/2 cups water or chicken broth, plus more broth for serving soup
  • 1 pound Yukon gold or red bliss potatoes, peeled and sliced
  • 2 eggs
  • 1/2 cup potato starch
  • 1 tablespoon olive oil, schmaltz, or avocado oil
  • 1 tablespoon fresh minced dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder


  1. In large stock pot, bring water and potatoes to a boil. Cook for 20 minutes, or until tender. Turn off the heat and remove potatoes, reserving the water in the pot, and allow them to cool for about 10 minutes.
  2. Meanwhile, in medium bowl, whisk together eggs, potato starch, olive oil, dill, salt, black pepper and onion powder. Once potatoes have cooled, mash into the egg mixture until ingredients are well incorporated.
  3. Bring the pot of water back up to a simmer. Roll dough into matzo balls with your hands, or use a small cookie scoop with a lever. Drop matzo balls into the simmering water and cook for 15 minutes. Serve in piping hot chicken soup.


  • Adapted with permission from The New Yiddish Kitchen by Simone Miller and Jennifer Robins (Page Street Publishing Co., 2016)


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