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Eat and Drink

Eli Zabar's matzoh ball recipe

Eli Zabar uses butter instead of oil for

Eli Zabar uses butter instead of oil for more flavor in his matzoh balls. Photo Credit: Eli Zabar

The secret to some of NYC's most famous matzoh balls? Eli Zabar uses butter instead of oil for more flavor his recipe. And yes, he spells it with h at the end. Make this multigenerational family recipe for your family this Passover. 


Eli Zabar's Matzoh Balls


4 large eggs

4 tbs. butter (room temperature)

1 cup Matzoh Meal (Eli makes his own, available in his stores) 

4 tbs. water

2 tsp. salt and freshly ground pepper, to taste


Beat the eggs slightly in a bowl, then add butter, Matzoh Meal and salt. Blend all ingredients together. 

Add water and mix until uniform. Cover and chill in the refrigerator for approximately 20 minutes. 

Bring 6 cups of salted water to a rolling boil. 

Remove the chilled matzoh ball mixture from refrigerator. Dampen your fingertips and form the batter into matzoh balls with your hands. Eli makes them on the small side, about a 1 inch diameter -- like a golf ball.

Reduce your heat so the water is simmering, and then drop the matzoh balls into the pot.

Cover and simmer until thoroughly cooked, about 30-40 minutes. Use a slotted spoon to carefully remove the matzoh balls from the pot.

Serve in chicken soup! Eli's top-secret recipe is made fresh daily with carrots, celery, chicken and parsley or dill.

Place matzoh balls in the soup pot and allow to simmer for about 5 minutes or until heated through.

Makes enough for 16 servings of golf-size matzoh balls.


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