Matzo Balls

This recipe goes with Vegetable Soup with Matzo Balls

Yield: 30 Matzo Balls (serving size: 3 matzo balls)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 45%
  • Fat: 5.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 3.3g
  • Carbohydrate: 11.9g
  • Fiber: 0.4g
  • Cholesterol: 64mg
  • Iron: 0.4mg
  • Sodium: 237mg
  • Calcium: 14mg


  • 1/4 cup water
  • 3 tablespoons margarine, melted
  • 3 eggs, lightly beaten
  • 1 cup unsalted matzo meal
  • 3/4 teaspoon salt
  • 2 quarts water


  1. Combine the first 3 ingredients in a bowl. Add matzo meal and salt; stir well. Cover and chill 1 hour.
  2. With floured hands, shape mixture into 30 (1-inch) balls. Bring 2 quarts water to a boil in a Dutch oven; add matzo balls. Cover, reduce heat, and simmer 30 minutes. Remove balls with a slotted spoon; discard cooking liquid.
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