Not Just Your Average Matza Ball: 4 Recipes

Don’t make do with instant Knaidlach mixes: Try some creative recipes that will do your holiday table proud

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Matza ball soup with goose breast. Smoky goodness.
Matza ball soup with goose breast. Smoky goodness. Credit: Daniel Lailah
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Many people wait for them all year round and at the seder, eagerly plunge through the first section of the Haggadah so they can spoon up the spongy matza balls that have absorbed all the delectable flavors of the soup. Matza balls are not rocket science. They are relatively easy to make, the main requirements being consistency when mixing and symmetry when forming the balls. Nonetheless, many people want to avoid direct contact with the wet matza meal, opting instead for various instant mixes, and that’s a shame. If you like your matza balls soft and airy, this article is a Passover gift to you – four fabulous matza ball recipes in different styles.

Matza balls with smoked goose breast

Courtesy of chef Ronen Philosof

Consommé with chicken and almond matza balls

Courtesy of Moti Buhbut, head chef, Inbal Hotel, Jerusalem


Sender Restaurant’s matza balls

¼ kilo matza meal

4 eggs

2 cups warm water

2 tbsp oil salt and white pepper to taste

Yemenite-style matza ball soup

1 kilo chicken wings

3 liters water

2 carrots, peeled and coarsely chopped

1 white onion, peeled and coarsely chopped

2 celery stalks, cleaned and coarsely chopped

1 bunch parsley

½ cup leeks, cut in rings

4 allspice berries

3 bay leaves

2 sprigs thyme

2 garlic cloves

1 tbsp hawaij

For the matza balls:

2 cups matza meal

2 eggs

1 tbsp salt

1 ½ cups water

Matza balls with smoked goose breast

For the soup:

2 liters water

3 carrots

3 potatoes

2 red onions

1 celery root

smoked goose breast

For the matza balls:

2 eggs

1 cup warm water

100 gr diced goose breast

1 chopped onion


bay leaves

Consommé with chicken and almond matza balls

For the consommé:

2 onions, unpeeled and coarsely chopped

3 carrots, peeled and cut in rounds

½ head of celery, coarsely chopped

½ leek, coarsely chopped

2 parsnips, coarsely chopped

1 chicken, cut in eight pieces

5 liters water

5 bay leaves

A handful of whole allspice berries

1 bunch thyme

1 bunch rosemary

1 bunch tarragon

300 gr ground beef

5 egg whites

salt and pepper

For the matza balls:

300 gr finely ground chicken breast

1 bunch chives, chopped

5 whole eggs

200 gr finely ground unpeeled almonds

salt and pepper

3 liters vegetable stock


Sender Restaurant’s matza balls

1. Place all the ingredients in a bowl and stir until a smooth paste is obtained.

2. Shape the mixture into ping pong-size balls.

3. Bring a pot of water to a boil and add a little salt and oil to it.

4. Cook the balls in the boiling water for about 10 minutes; when they float, they’re ready.

5. Serve in clear, hot chicken broth.

Yemenite-style matza ball soup

Matza balls with smoked goose breast

For the matza balls:

1. Use some of the fat from the goose breast to fry the onion and then add the diced goose meat.

2. Combine all the ingredients and refrigerate the mixture for an hour.

3. Bring a pot of water, seasoned with the allspice and bay leaves, to a boil.

4. Shape the mixture into small balls and toss them into the pot. Cook for about 15 minutes.

For the soup:

Dice the carrots, celery root and potatoes. Slice the onion and fry it in goose fat until golden. Add the vegetables. Add the two liters of water and cook until the carrots are soft. Add the matza balls to the soup when ready to serve.

Consommé with chicken and almond matza balls

For the consommé:

1. Place all the vegetables, bundles of herbs and chicken in the water and bring to a boil. Skim off the foam and the fat as it boils. Simmer over low heat for four hours to get a very concentrated flavor.

2. Combine the ground beef with the egg whites, pour this into the soup and stir. (The egg whites will pull all the vegetables in, making the soup
especially clear.)

3. When the liquid is boiling, a solid top layer of meat and vegetables will form. Use a strainer spoon to remove the entire top layer, then put the rest of the soup through a strainer to obtain a clear liquid.

4. Taste the soup and adjust seasonings (salt and pepper) if needed.

For the matza balls:

5. Bring the vegetable stock to a boil. In a separate bowl, combine all the matza ball ingredients to obtain a uniform mass.

6. When the broth comes to a boil, lower the heat. Shape the mixture into small balls, add to the stock and cook for 10-12 minutes, until the balls float.

7. Serve the soup with the matza balls. Garnish with sprigs of dill.

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