Recipes for matzo balls are available on the Internet, but if you’re looking for those tested over time by local Jewish families, you’ll find a few in a cookbook published in 1998 by Congregation Sof Ma’arav, playfully called “The When You Live in Hawaii You Get Very Creative During Passover Cookbook.”
The title facetiously refers to the fact that kosher ingredients are difficult to find, says co-author Judy Goldman, who used to belong to Sof Ma’arav but is now a member of the Oahu Jewish Ohana. She passed on a few of them:
Matzo Dumplings
Courtesy Barbara Fischlowitz-Leong
1 cup boiling water
1 cup matzo meal
2 tablespoons chicken fat
1 egg, slightly beaten
1/2 teaspoon chopped parsley
1/2 teaspoon salt
Dash pepper and nutmeg
Boiling soup
Pour boiling water over matzo meal. Stir until all water is absorbed. Add fat, egg, parsley and seasonings; mix well. When cool, refrigerate 1 hour or longer.
Roll dough into balls the size of a walnut; if sticky, grease hands with oil or dip in cold water.
Drop dumplings into boiling soup 15 to 20 minutes before serving. Simmer gently, uncovered. Or place them in a baking dish, cover with broth and bake at 350 degrees for 45 minutes. Makes 16.
Approximate nutritional information, per matzo dumpling: 50 calories, 2 g fat, 0.5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 7 g carbohydrate, 1 g protein, no fiber or sugar
Fluffy Matzo Balls
Courtesy Evelyn Trapido
3 eggs, separated
1/2 teaspoon salt
3/4 cup matzo meal
Beat egg yolks with salt. Beat egg whites until stiff, then fold in yolks. Fold in matzo meal.
Let stand 5 minutes, then form balls with a spoon and drop into boiling soup stock or salt water. Cover and cook 35 minutes. Makes 12 large matzo balls.
Approximate nutritional information, per matzo ball (assumes dropped into water): 45 calories, 1.5 g fat, 0 g saturated fat, 45 mg cholesterol, 115 mg sodium, 7 g carbohydrate, 2 g protein, no fiber or sugar
Low-Cholesterol Matzo Balls
Courtesy Fran Margulies
1/2 cup matzo meal
1/2 teaspoon salt
3/4 teaspoon powdered instant chicken soup
Dash onion powder
3 egg whites
3 tablespoons cold club soda
2 tablespoons chopped parsley (optional)
Mix dry ingredients together.
Very lightly stir egg whites, club soda and parsley with a fork; pour over dry ingredients. Mix well and refrigerate at least 1 hour.
Form into eight 1-1/2-inch balls and drop into large pot boiling salted water. Reduce heat and simmer, covered, for 30 minutes. Do not remove lid during cooking.
Remove matzo balls with slotted spoon and serve in soup. Makes 8.
Approximate nutritional information, per matzo ball: 35 calories, 200 mg sodium, 7 g carbohydrate, 2 g protein, no fat, cholesterol, fiber or sugar
Goldman said the following recipe is on the can of Manischewitz’s matzo meal, the most common brand available. It is also included in the company’s 1969 cookbook.
Traditional Matzo Balls
2 large eggs
2 tablespoons vegetable oil
1/2 cup matzo meal
1 teaspoon salt, if desired
2 tablespoons broth or water
In bowl, lightly beat eggs; add oil, matzo meal and salt. Blend, then add broth or water and mix until uniform.
Cover and chill in refrigerator about 20 minutes.
Wet hands and form dough into matzo balls, approximately 1 inch in diameter.
Drop matzo balls into 6 cups boiling water. Cover tightly and simmer until thoroughly cooked, about 40 to 45 minutes. Makes 8.
Approximate nutritional information, per matzo ball (not including salt to taste): 80 calories, 4.5 g fat, 0.5 g saturated fat, 45 mg cholesterol, 35 mg sodium, 7 g carbohydrate, 2 g protein, no fiber or sugar
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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
