So I’m not Jewish, but I have a deep seated love of matzah ball soup.  When Cyndi was in the hospital, our good friend Tina brought in bucket loads, it was the most nourishing thing we could think of and one of the few things Cyn could keep down. Well, that and pudding or sorbet. Frankly, the soup was one of the only things she could handle that wasn’t sweet so we shovelled it down. In the months following her surgery, months spent stuck in the house taking care of her as she declined due to the radiation, the comfort of matzo ball soup was something I craved. Since I had a LOT of time on my hands I did a lot of experimenting and found that I definitely prefer matzah balls made from fresh matzah.

You can, of course, buy perfectly acceptable matzah at the store to use as a basis for your matzah balls,  so if you are short on time, that totally works. If you have the time though, definitely try this. It’s surprising how delicious this terribly simple bread is. I’ve tried a few recipes but the one by Batyah on is the most consistent one. I tend to like a little extra salt on it and since I use it primarily as the basis for matzah balls, the extra salt enhances the taste. If you don’t use them all up right away then store them in a jar with a good seal or a plastic bag with a good seal so they don’t go stale right away. They’ll last for about a week stored properly.




  • 1 tsp All Purpose Flour (For Dusting)
  • 1 Cup All Purpose Flour
  • 1/3 Cup Water, More If Needed
  • 1/2 tsp Kosher Salt, More If Needed
  • 1 tsp Olive Oil, More if Needed


  1. Move an oven rack near the top of the oven and preheat oven to 475 degrees, preheat a heavy baking sheet or if you have one, a baking stone, while you mix the dough
  2. Dust a