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Whole Wheat Matzo Balls Recipe for Light, Fluffy Soups

Matzo balls are one of my favorite Passover dishes. Traditional matzo meal is simply plain matzo made from refined flour that has been ground into a coarse flour. Whole wheat matzo meal is the same idea but made from whole wheat matzo, which yields a nuttier, heartier flavor and a slightly denser texture.

Finding whole wheat matzo meal in stores can be tricky if you don’t plan ahead. After searching at two grocery stores this morning with no luck, I was relieved my mom had a bag stashed in her pantry. She happily agreed to make a batch using our family recipe (which, full disclosure, originated from the back of a matzo meal box years ago).

Many thanks to my mom for accommodating my preference and for photographing the process so I could share it here. I can’t wait to enjoy these later. Happy Passover!

Whole Wheat Matzo Balls

Whole Wheat Matzo Balls

By: Joan Wilder
These flavorful whole wheat matzo balls are a comforting Passover favorite — nutty, satisfying, and excellent in a simple soup.
Prep: 30 mins
Cook: 30 mins
Total: 1 hr
Servings: 8 balls

Ingredients

  • 2 tablespoons oil
  • 2 eggs, beaten
  • 1/2 cup whole wheat matzo meal
  • 1 teaspoon salt
  • 2 tablespoons soup stock or water

Instructions

  • In a medium bowl, mix the oil and beaten eggs until combined. In a separate small bowl, stir together the whole wheat matzo meal and salt. Add the dry mixture to the oil-and-egg mixture and blend thoroughly. When the ingredients are well combined, stir in the soup stock or water.
  • Cover the bowl and refrigerate the mixture for at least 20 minutes to firm up.
  • Form the chilled mixture into golf-ball sized balls. Place formed balls on a plate or tray while you prepare the cooking pot.
    Forming matzo balls
  • Bring a 2–3 quart pot of salted water to a brisk boil, then reduce to a gentle simmer. Carefully drop the matzo balls into the simmering water.
    Matzo balls simmering
  • Cover the pot and cook the matzo balls for 30–40 minutes, until firm and cooked through.
  • While the matzo balls cook, prepare your soup—traditionally chicken broth, though vegetable stock works well. Use a slotted spoon to transfer the cooked matzo balls from the water into the soup pot. Let the soup simmer for about five minutes to blend flavors before serving.
  • Serve the soup with root vegetables like carrots and parsnips. Garnish with chopped parsley for color and freshness.

Nutrition

Calories: 81 kcal, Carbohydrates: 7 g, Protein: 2 g, Fat: 4 g, Cholesterol: 40 mg, Sodium: 321 mg, Potassium: 24 mg, Vitamin A: 65 IU, Calcium: 6 mg, Iron: 0.5 mg
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Looking for more matzo recipes? Check out the many creative ideas compiled in specialty recipe roundups and collections for inspiration.