Bess Herman’s Matzo Ball Recipe
Submitted by Sylvia Morrison, Director of Database Marketing at Cleveland Clinic • Director of Database Marketing

Happy Passover! Enjoy this excellent matzo ball recipe.
Ingredients
- 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
Preparation
- 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 New York deli!)
Nutritional Analysis (per serving)
Nutritional Information not available