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Fluffy Matzo Balls

These fluffy matzo balls are just like the ones you get out of the box, but made from scratch.

These matzo balls are also very simple to make and can be thrown together easily.

light and fluffy floater matzo balls in chicken soup

My family is pretty big on soups, and matzo ball soup is one of our favorites.

Growing up, my mom used to make the perfect matzo balls that were fluffy on the outside and a little firm on the inside.

I think I was a teenager or in my early 20s when I found out that she made it from packaged matzo ball mix.

Then, when I was 25, I moved to Israel and gone were the days where I had those perfect matzo balls.

Around Pesach, I did find the boxed stuff in the stores but I refuse to pay like $5 a box. No way, no how.

So, it became my goal to figure out how to make it myself.

All the recipes I tried that claimed to be fluffy were only fluffy enough to barely float – if even that.

Then, after some trial and error, I created my perfect matzo balls that are similar to what you’ll get in Jewish delis.

They were great, but as my family pointed out, they weren’t like the ones my mom used to make from the box.

So, my mom and I experimented until we got it just right, and these are them!


Absolutely! As long as the box is marked kosher for Passover with a “P” next to the kosher symbol.

I get this question a lot because of the fact that it is a leavener.

The truth is though, while laws regarding Passover are complex, the focus is on wheat flour rather than the leavener itself.

In fact, there wasn’t anything to leaven bread in ancient times except wild yeast.

So, the bread they were making was something of a sour dough bread.

This is the reason it took so long to rise.


I tried making it without the liquid, but it came out way too dry.

I think it’s because the box matzo mix meal is very fine, whereas regular matzo meal is coarse.

My guess is, the fine matzo meal doesn’t need as much liquid.


Schmaltz is the traditional fat used in matzo balls. However, in recent decades, oil has become at least as common.

While I usually use oil for convenience, many say that schmaltz elevates the flavor of the matzo ball.


You can chill the matzo balls for anywhere between 15 minutes and overnight.

The main purpose of chilling the mix is to make it a little less sticky and easier to work with.


Matzo balls can be made ahead of time.

Just cook them, remove them from the liquid, and refrigerate them in a resealable plastic bag or airtight container.

Refrigerate for 3 to 5 days.


You can freeze matzo balls on a tray and then move them to a resealable plastic bag or airtight container.

Freeze for up to 3 months.

After three months they are still safe to eat, but their quality begins to degrade.

Yield: 15 Matzo Balls

Fluffy Matzo Balls

light and fluffy floater matzo balls in chicken soup

These matzo balls are light and fluffy just like what you get out of the box and are as easy to make.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 45 minutes


  • 1 cup matzo meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 eggs
  • 1/2 cup oil or melted schmaltz
  • 1/4 cup water


  1. In a large mixing bowl, add matzo meal, baking powder, salt, garlic powder, and onion powder.  Whisk to combine.
  2. Add eggs, water, and schmaltz or oil.  Mix with a fork until combined.
  3. Chill for 20 minutes. Fill a wide pot with water or stock and bring to a boil.  
  4. With wet hands, take some of the mix and mold it into the size of a ping-pong ball.  Gently drop it into the boiling water. Repeat until done.
  5. Reduce the heat to a simmer.  Cook 20 minutes or until a toothpick goes smoothly through a little passed the center of the matzo balls.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 136Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 145mgCarbohydrates: 13gFiber: 0gSugar: 0gProtein: 2g

Did you make this recipe?

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Lois Plotnik

Thursday 23rd of December 2021

Cold windy day here in Ontario, Canada so wanted to make matzo balls to go along with the large pot of Chicken Soup that I made yesterday. Found your recipe and decided to give it a try. I have always made sinkers for my soup so this is a bit different for me. Well, I must say, they are amazing. Large, fluffy and even on its own, pretty darn good. Thank you so very much for this one.


Thursday 23rd of December 2021

You're welcome! I'm so glad to hear you enjoyed it :)

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