Whole-Wheat Matzo Balls
Updated Feb. 1, 2024
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large eggs, separated
- ½cup stock
- 2tablespoons canola oil
- ½teaspoon freshly ground black pepper
- Salt
- 3or more tablespoons minced fresh dill
- 1cup whole-wheat matzo meal, or as needed
- 2 to 3quarts vegetable or chicken soup, for serving
Nutritional analysis per serving (12 servings)
129 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 7 grams protein; 533 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well. Gradually add dill and 1 cup of matzo meal, stirring with a fork.
- Step 2
Whisk egg whites until stiff but not dry. Gently fold into matzo batter. Cover and refrigerate until batter is well chilled, at least 1 hour.
- Step 3
Bring a pot of lightly salted water to a gentle boil. Wet hands with cold water and shape some of batter into a walnut-size ball. Drop it into pot. If it starts to fall apart, add a little more matzo meal to remaining batter. If it holds its shape, roll remaining batter into balls and add to pot.
- Step 4
Simmer matzo balls, covered, for 30 minutes. Meanwhile, heat soup until simmering. When matzo balls are ready, use a slotted spoon to transfer them from water to soup. Serve hot.
Private Notes
Comments
I also use seltzer instead of broth. It makes them fluffier.
depending which part of the yiddish diaspora one identifies with, the dill is either essential or blasphemous; my lithuanian grandma used a bay leaf of two, no matter. to make a world of difference, however, select a quarter or third of the finished mix and add a teaspoon or so of cinnamon, then make a smaller filling-ball and wrap with the non-cinnamon mix . . . to die for! there's also the family-dividing issue of density--avoid white-beating and get spoon-resisting canon balls . . . mmmmmm!
2 TEASPOONS salt? Sounds so high. Is the sodium dissipated by all the boiling H2O? Thanks.
Made these again this year. Was short on time so let the batter rest for 10 mins in the freezer, then popped into the soup for 20 mins. Still delicious. If anyone has an answer to why to cook matzah balls in plain water rather than broth, I’m very curious to know.
So they don't absorb all of the broth.
Delicious. The whole wheat matzah gave a lovely depth of flavor. I did not separate the eggs, because I prefer my matzah balls not too fluffy, and this resulted in a lovely floater but not too airy texture. One note: this may be because I converted to Judaism rather than growing up with Passover meals, but I don’t understand boiling the matzah balls in salted water before adding to the soup. I’ve always found the soup broth improves the flavor of the balls.