Fluffy Olive Oil Matzo Balls

Light, flavorful, and made with simple pantry staples, these matzo balls come together effortlessly—and pair perfectly with a cozy bowl of chicken soup.

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Recipe

Servings: 12 (about 3 matzo balls per serving)

Calories per serving: 160

Total Time: 1 hour 15 minutes (including chilling)

Fluffy Olive Oil Matzo Balls

Ingredients

• 10 large eggs

• 10 tablespoons olive oil

• 2½ cups Manischewitz Matzo Ball Mix

• Salt and pepper to taste (optional)

• Optional: pinch of garlic powder or dried parsley for added flavor

Instructions

1. Make the Batter In a large bowl, whisk the eggs until fully blended. Stir in the olive oil. Add the matzo ball mix and gently fold to combine. Avoid overmixing. Add optional seasonings if desired.

2. Chill the Mixture Cover the bowl and refrigerate for 30–60 minutes. This helps firm the dough so it’s easier to roll.

3. Shape the Matzo Balls Bring a large pot of salted water or broth to a boil, then lower to a simmer. With wet hands, roll the chilled mixture into balls about 1 to 1½ inches in size. Expect 36–40 matzo balls.

4. Cook Drop the matzo balls gently into the simmering water or broth. Cover the pot tightly and simmer for 18 minutes without lifting the lid. This keeps them fluffy and evenly cooked.

5. Serve Ladle into bowls of hot soup. We recommend serving with this hearty chicken and pumpkin soup.

Nutrition per Serving

Estimated (3 matzo balls):

• Calories: 160

• Fat: 9g

• Carbs: 13g

• Protein: 5g

• Fiber: <1g

• Sodium: Varies by broth used

Storage Instructions

• Refrigerate: Store cooked matzo balls in an airtight container with a bit of broth to keep them moist. Use within 4 days.

• Freeze: Freeze in a single layer on a tray, then transfer to a freezer bag. Reheat directly in hot broth without thawing.

Manischewitz Matzo Ball Mix

Make the Batter

Make the Batter

Make the Batter

Chill the Mixture

Shape the Matzo Balls

Cook

Cook

Cook

Cook

Set aside

Serve

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Prompt

This one was pretty easy, because I used the Manischewitz recipe, just doubled. You can store the balls separately from the soup and add to any kind of soup. I asked ChatGPT for the recipe:

please create a matzo-ball recipe. Use the Manishowitz recipe, but with 10 large eggs, 2.5 cups matzo ball mix, and 10 tablespoons of olive oil

Scroll to the top or click below for the final recipe.

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