Matzo Balls

Matzo balls are traditional Ashkenazi Jewish dumplings, typically made from matzo meal, eggs, and fat like schmaltz or oil, often served in a clear chicken broth. They are a staple of Jewish cuisine, particularly associated with holidays like Passover when leavened bread is forbidden.

🍳 View the full Matzo Balls recipe →

🍽️ Nutrition at a glance

Matzo balls are primarily a source of carbohydrates from the matzo meal, with moderate protein from eggs and some fat depending on the recipe. A single medium matzo ball in broth generally contains around 80-120 calories, providing small amounts of iron and B vitamins.

Nutrition breakdown

Calories	350 kcal
Protein	10 g
Carbs	45 g
Fat	14 g
Fiber	2 g
Sugar	3 g
Sodium	600 mg
Iron	3 mg
Thiamin (B1)	0.3 mg
Niacin (B3)	3 mg
Folate	60 mcg
Phosphorus	120 mg
Magnesium	30 mg
Selenium	15 mcg
Zinc	1.5 mg

Per 3 matzo balls (about 150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, matzo balls are a symbol of Ashkenazi Jewish culinary tradition, with regional variations in texture from light and fluffy to dense and chewy, often sparking friendly debate over the 'proper' style. Nutritionally, they are a notable example of how religious dietary laws (kashrut) shape ingredient choices and food preparation methods.