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Matza Balls

Europe, East: Jewish

I make this soup for all holidays and when the weather is cold! It's a classic...


4 eggs, slightly beaten
4 tablespoons of oil
4 tablespoons of ice cold water
1 cup matza meal
1 teaspoon of salt
1/2 teaspoons of pepper


Place all the ingredients in a large mixing bowl and mix well. After mixing refrigerate for one hour covered in the refrigerator.

Fill a large pot with 8 cups of water and one teaspoon of salt and bring to a boil. The matza balls will expand in the pot as they cook, so choose a large pot to allow for expansion. After the water comes to a boil, reduce the flame to low. Take the mixture out from the refrigerator and in your hand gently make the balls. Make sure that your hands are wet before proceeding to make the balls. Slowly add the newly formed balls to the hot water.

Cook for thirty minutes, then turn off fire, but keep the pot covered and let it cool for another ten minutes .

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