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Matzo Balls

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  • 12 eggs
  • 1 1/2 cups water
  • 1 cup margarine, melted
  • 3 teaspoons salt
  • 3 teaspoons white pepper
  • 3 cups matzo meal
  • Boiling soup


  1. In a mixing bowl, beat eggs.
  2. Add water, margarine, salt and pepper. Mix well.
  3. Add matzo meal.
  4. Cover and refrigerate for a minimum of 1 hour (can be left overnight).
  5. Drop by tablespoons into a large pot of boiling soup. Cook, gently covered, for about 1/2 hour.
  6. Matzo balls can be left in soup and refrigerated overnight; heat to serve.