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Pan Fried Matzo Balls

Pan Fried Matzo Balls

Servings 8


  • 4 eggs
  • 6 tbsp club soda
  • 6 tbsp olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 cup matzo meal
  • 2 eggs for dredging
  • canola oil for frying

For Cilantro Jalapeno Flavor

  • 1/4 cup chopped jalapeno & cilantro (for Jalapeno Cilantro flavor)- optional
  • 1 tsp mexican spices equal mix of oregano, paprika, cumin, chili powder
  • 1 tbsp dry minced onion

For Dill Sun Dried Tomato Flavor

  • 1 tbsp parsley fresh, minced
  • 1/4 cup chopped sundried tomatoes
  • 1 tbsp dill minced fresh
  • 1 tsp italian spices equal mix of minced dry garlic and basil, with a pinch of hot pepper flakes
  • 1 tbsp dry minced onion


  • beat the eggs with the club soda, olive oil, salt and pepper. Then add the matzo meal and the other ingredients for which ever flavor you are making and mix until everything is incorporated. Refrigerate overnight for best results, but at least 4 hours.
  • In a large, coverable pot, bring water to a boil. Wet hands and form the batter into golf-ball sized orbs, and place into the boiling water. Cover and lower heat to medium-low and simmer the balls for approximately 35 minutes.
  • Let the balls cool and then, dip into egg and pan fry until golden brown on all sides.
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