Whole Wheat Matzo Balls

Matzo balls are one of my favorite Passover foods. They’re usually made with “regular” matzo meal, which is simply plain matzo (made with refined flour) that’s been ground back up into a rough flour. Whole wheat matzo meal, then, is just whole wheat matzo that’s been ground back up into a rough flour.

The trick is, it can be hard to find at the store — especially if you don’t plan ahead, like me. I went to two grocery stores this morning, and to my dismay couldn’t find any whole wheat matzo meal (Seriously? On the Westside?!).  Luckily, my mom had some in her pantry already, so she volunteered to make a special batch of whole wheat matzo balls for me, using our family recipe (which, umm, came from the side of the matzo meal box, many years ago).

I’d like to thank my Mom for (1) going the extra mile to accommodate my dietary preferences, and (2) taking these pics of the matzo-ball-making process so I could share them with all of you.

I’m definitely looking forward to gobbling these up in a couple of hours. Happy Passover, everyone!

5 from 1 vote
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Whole Wheat Matzo Balls

These delicious matzo balls make me look forward to the Passover season as I just can't seem to get enough of these!

Course Soup
Cuisine Jewish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 8 balls
Calories 81 kcal
Author Joan Wilder

Ingredients

  • 2 tablespoons oil
  • 2 eggs beaten
  • 1/2 cup whole wheat matzo meal
  • 1 teaspoon salt
  • 2 tablespoons soup stock or water

Instructions

  1. Mix oil and eggs together in a medium bowl. In a small bowl, combine matzo meal and salt, then mix into the oil-egg mixture. When well blended, add soup stock or water.
  2. Cover and place mixture in the refrigerator for at least twenty minutes.
  3. Form the mixture into golf-ball sized balls.
  4. Using a two or three quart pot, bring salted water to a brisk boil. Reduce heat, then gently drop balls into simmering water.
  5. Cover pot and cook 30-40 min.
  6. While they're boiling, prepare another pot of soup (traditionally chicken, but I use veggie stock). Once the matzo balls are done cooking, use a slotted spoon to transfer them from water to soup pot. When ready to serve, allow soup to simmer for about five minutes.
  7. Serve with carrots and parsnip, or similar root vegetables. Garnish with parsley, of course.

Looking for more matzo recipes?  Check out this fun post at Leite’s Culinaria: Matzoh-Paloozah: 100 Matzo Ideas (really).

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