Whole Wheat or Spelt Fluffy Matzoh Balls

The ultimate comfort food. A bowl of chicken soup or a thick split pea soup with matzoh balls

Whole Wheat or Spelt Fluffy Matzoh Balls


  • Combine the following dry ingredients
  • 2 Cups Matzoh Meal either whole grain, regular or spelt
  • 2 TSP Kosher or Regular Salt
  • 1 TSP Ground Black Pepper
  • 2 TSP Baking Powder
  • As well as spices that you want, such as Garlic Powder, Onion Powder, Fresh or dried Parsley or Dill
  • Combine the following 'wet' ingredients:
  • 8 Large Eggs
  • 8 TBSP Grapeseed Oil


  • Gently whisk the egg and oil mixture, just breaking up the egg yolks
  • Gently stir the dry ingredients
  • Add the eggs to the bowl with the dry ingredients and lift and combine, preferably with a spatula. You want to treat this mixture like your baking muffins. You just want to make sure all the dry ingredients are moistened.
  • Place in the refrigerator for about an hour. Less, if you are pressed for time
  • Boil a VERY large pot of water - making sure there will be enough room to drop matzoh balls in. The matzoh balls will just about double in size!
  • When the water is boiled, moisten your hands and take a small amount of the batter in your fingers - about a ping pong ball size or even a bit smaller, and drop in the boiling water. Repeat till you have dropped all the matzoh balls into the water. Close the lid and do not open the
  • lid till the matzoh balls are fully cooked- that should take about 45 minutes for this quantity. When they are done. Let them cool. Then lift with a slotted spoon and put into a separate glass or ceramic dish with lid - When you are ready, add them to your hot chicken soup.