Excellent Maztah Balls

While I would love to claim credit for these Matzah balls (which by the way, were really outstanding – the perfect balance between “fluffy” and “firm”; insert jokes here), my mother and sister Idit, would laugh considering they both got frantic calls from me asking to remind me of their recipes. I did riff on their recipes, and have to say, love what came out.

Matzh balls (perhaps it’s some weird Freudian thing) are the ultimate comfort food, obviously swimming in chicken soup. For many years on the high holidays we had two sets of Matzah balls – Marilyn’s (my aunt) and Martha’s (my mom) as the kids were rather particular about their food. Of course, even if you preferred your aunt’s “balls” as it were, you best be eating “yo mama’s.”

This recipe is easy and they are really delish. Enjoy.


  • 4 tbsp. of vegetable oil
  • 4 large eggs, beaten
  • 1 cup Maztoh Meal (Manischewitz all the way)
  • 2 tsp. salt
  • a few turns of freshly ground pepper
  • dash of garlic powder for some kick
  • handful or two of fresh and finely chopped up dill
  • splash of seltzer


  1. Blend eggs and oil together (very well, my mother says)
  2. Then blend all ingredients together (except for dill); mix until uniform consistency
  3. Mix in dill;
  4. Cover and chill in the fridge for 15 minutes
  5. Bring 6 cups of water to boil; reduce heat to medium
  6. Make balls (whatever size you like Freud) and drop into water
  7. Cover pot and let it cook for 35 minutes.

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