Matzah Balls For A Crowd 

When Yaffa was younger, she was on a feeding tube. My husband and I worked very hard to wean her off of it.

Matzah balls are one of her favorites. They are easy to chew and delicious. I make them in large quantities and then freeze them for later.

I will sometimes make the batter the night before and cook them the next day.

This year, I made them for Rosh Hashana with chicken soup. 

Yaffa was very happy!


12 eggs

3 cups matzah meal — I have used spelt matzah meal too

1 tablespoon salt

3/4 cup oil 

3/4 cup water — seltzer is best


If possible, mix eggs for 5 minutes with a mixer. This helps give the matzah balls a lighter texture. Then add the rest of the ingredients and blend. Chill the batter for at least 15 minutes.

Bring a large pot of salted water to boil. Working quickly with slightly wet hands make matzah balls and drop in water. Cover and simmer for 30-40 minutes.

Remove with slotted spoon.

Matzah balls are very versatile and can be adapted in many ways.

Here are the pictures:


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