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Matzah Ball Recipe
January 8, 2013

Matzah Ball Recipe with Syfo Original Seltzer

Matzah (Matzo) balls are a traditional Central and East-European Jewish dumpling. Beatrice K. of  North Miami shared with us her secret to making lighter, bigger Matzah balls. She uses Syfo Original Seltzer in the recipe.

Add about 2 tablespoons of SYFO Original Seltzer to the Manischewitz Mato Meal and egg.  Refrigerate the dough for a couple of hours. Also, here’s a recipe for Matzah (Matzo) ball soup:

Matzo Ball Soup

Serves 8

2 tablespoons oil
2 eggs, slightly beaten
1/2 cup Manischewitz® Matzo Meal
1 teaspoon salt
2 tablespoons soup stock or Syfo Original Seltzer

Mix fat and eggs together. Mix and add Manischewitz® Matzo Meal and salt. When well blended, add soup stock or water. Cover mixing bowl and place in refrigerator for at least twenty minutes. Using a two or three quart size pot, bring salted water to a brisk boil. Reduce flame and into the slightly bubbling water drop balls formed from above mixture. Cover pot and let cook 30-40 minutes. Have soup at room temperature, or warmer, and remove matzo balls from water to soup pot. When ready to serve, allow soup to simmer for about 5 minutes. Recipe makes eight balls.

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