• 125g (1 cup) matza meal
  • 4 eggs, beaten
  • 60ml (1/4 cup) oil
  • 60ml (1/4 cup) sparkling water/seltzer
  • 1 tsp salt

Combine all ingredients together in a medium sized bowl. Place in the fridge for at least half an hour to set up. Meanwhile, bring a large pot of well salted water to a boil.

To shape matza balls:
Wet hands slightly and roll walnut-sized portions of the dough into balls. Drop into the boiling water and repeat with remaining mixture. Cover the pot and boil matza balls for about 40 mins or until cooked through

Drain matza balls until ready to use.

To reheat matza balls:
Add to a pot of boiling water or soup and boil for 5-10 mins until balls have heated through. Alternatively, to make an even better tasting matza ball (if that’s possible!), drop raw dough into boiling chicken soup but be aware that the matza balls will absorb quite a bit of the soup.