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Bess Herman’s Matzo Ball Recipe

Bess Herman’s Matzo Ball Recipe

Happy Passover! Enjoy this excellent matzo ball recipe.

Submitted by Sylvia Morrison, Director of Database Marketing at Cleveland Clinic
Director of Database Marketing


  • 6 eggs  (1/2 eggshell of water per egg (slightly less))
  • 1.5 cups matzo meal
  • 1 T vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • Beat eggs & water
  • Gradually add matzo meal & oil
  • Do not mix too much
  • Refrigerate for 15 minutes
  • Take one teaspoon of mixture at a time & roll into ball
  • Drop into boiling water
  • Cook covered for 30 minutes
  • Refrigerate or freeze until ready to place into boiling chicken soup

Makes 26 matzo balls (like your Grandma used to make or like you enjoy in a NY deli!)

Nutritional Analysis (per serving)

Nutritional Information not available

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