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5 from 3 votes

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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Soup
Cuisine: Jewish
Servings: 8 balls
Author: Joan Wilder


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


  • 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.
  • Cover and place mixture in the refrigerator for at least twenty minutes.
  • Form the mixture into golf-ball sized balls.
  • Using a two or three quart pot, bring salted water to a brisk boil. Reduce heat, then gently drop balls into simmering water.
  • Cover pot and cook 30-40 min.
  • 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.
  • Serve with carrots and parsnip, or similar root vegetables. Garnish with parsley, of course.


Calories: 81kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Cholesterol: 40mg | Sodium: 321mg | Potassium: 24mg | Vitamin A: 65IU | Calcium: 6mg | Iron: 0.5mg