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Make Ahead Matzo Matza Matzah Balls

Orna Purkin holding a tray of Matzo Balls

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We can all use some soul food right now, and nothing warms your heart, your home, or your belly more than making Matzo Balls from scratch.

Watch how easy it is on YouTube >>

Orna Purkin and Aja Purkin Cooking

I LOVED having my girlie, Aja, join me unexpectedly.

But really, Ajie… it smells like “fish?” ?  Oy. Clearly we need to graduate from fish sticks in my house.

No matzo meal? No prob! Just grind your own out of extra matzo. I’m sure that you have the other ingredients in your pantry. And you don’t have to be Jewish to enjoy a good bowl of matzo ball soup. Please write me if you make it!

Homemade Matzo balls in pot

I love making a big batch and freezing them so I always have some on hand to give to a friend who’s under the weather, or to warm up on a rainy day.

Or these days just to plan ahead and not have to cook again, or clean again, or go back to the grocery store! #coronavirus #passover2020

And, of course, to deliver across town to our loved ones who sadly couldn’t join us for a seder. But we had a wonderful Zoom mini-seder with loved ones around the world.

Wishing those who celebrate a Happy, Healthy Passover and Happy, Healthy Easter.

Lots of love from our family to yours.


Orna, Sam, and Aja

Orna Purkin holding a tray of Matzo Balls

Make Ahead Matzo Balls

Easy, delicious matzo balls from scratch - enjoy in a bowl of soup or make ahead and freeze.
Course Appetizer, Soup
Servings 14


  • Food Grade Gloves
  • 3 Tablespoon cookie scoop
  • Whisk


  • 8 large eggs
  • ½ cup (8 tablespoons) homemade chicken stock or low sodium chicken stock or broth
  • ¼ cup (4 tablespoons) schmaltz (chicken fat) or canola or vegetable oil
  • Kosher salt
  • 2 cups matzo meal (or finely ground matzo)
  • 1 teaspoon baking powder (omit for Passover)
  • 1 tablespoon oil mixed with 1 teaspoon water for rolling balls (optional)


  • In medium bowl, whisk the eggs, chicken broth, and chicken fat until well combined. 
  • Add 1 3/4 teaspoons kosher salt (depending on how salty stock is) or 1 - 1 1/2 teaspoons fine sea salt or table salt.
  • Add matzo meal and baking powder (if using) to egg mixture and combine gently with a rubber spatula.
  • Cover with plastic wrap and refrigerate for two hours or overnight.
  • Fill one very large pot (the wider the better) or two medium pots about 2/3 full with water and bring to a rolling boil. The balls will expand a lot so make sure there’s enough room in the pot for them to almost double in size.
  • When you are ready to cook your matzo balls, season your water with salt and taste it! It should taste quite salty—a little less than you would for pasta water but you should definitely be able to taste the salt.
  • Make one small ball—about one tablespoon—and drop it into the water. (If you’re using two pots make one tester for each pot!) 
    Cover and reduce the heat and cook the tester for about twenty minutes while you form your balls. Refrigerate the balls if not ready to cook them yet. (You can skip this step but it’s the best way to tell how your balls will turn out and control your seasoning). If your tester tastes bland add some salt to the pot. If it tastes too salty add some plain hot water to the pot.
  • Use food grade gloves, or coat your palms lightly with oil or oil mixed with a little water or plain water. Use a 3 tablespoon cookie scoop to make balls about 3-inches wide. Makes 14 - 16 balls per batch. They will puff up and expand a lot as they cook.
  • Roll gently into smooth balls. Make sure there are no bumps or crevices or they will come apart or flecks of your balls will swim around in the water. You can add them to your water as you make them, or I prefer to roll all the balls and place them on a baking sheet or plate lined with parchment paper or plastic wrap.
  • Drop the balls gently into simmering water. Cover and reduce the heat to low and simmer gently for 30 - 40 minutes until almost doubled in size and tender. I used to turn them over half way but there’s really no need to. Cut one in half to test for doneness. It should be moist and tender throughout. Don’t overcook them because they will still be reheated in your soup.
  • To serve: Gently lift up one ball at a time with a slotted spoon and place in serving bowl.
  • Make Ahead instructions: Place on parchment lined baking sheet set on a wire cooling rack. Cool completely. Place baking sheet in freezer; when balls are firm place in 2-gallon freezer bags removing as much air as possible and freeze.
  • Thaw in refrigerator overnight. Set on the counter to get to room temperature before serving and add to simmering soup to heat through before serving. To test if they’re heating through stick a sharp pointed knife into the middle and if the tip of the knife is hot you’re good to go!
  • Serve in chicken broth with steamed carrot slices and fresh dill. Add shredded roast chicken and egg noodles to make it a meal. Taste for seasoning before serving! Enjoy!

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