Next Dor Matzah Make

Join Next Dor, TBI’s 20s and 30s social group, to share stories and make matzah balls together.

This intergenerational event is for matzah masters and matzah novices – let’s swap tips and prepare for Pesach together.

This is an online program – for the Zoom details, please contact Tammy Cohen, our Learning & Engagement Mashpia, [email protected]

The ingredients list is below. We look forward to cooking with you on Sunday 21 March!


Recipe Base:
1. 1 cup matzah meal
2. 4 eggs
3. 2 tablespoons melted chicken fat (schmaltz)*
4. 1 teaspoon salt
5. 5-6 L chicken stock* – for boiling

*Traditionally this is a meat (basari/fleishig) dish, but it can be adapted easily to be vegetarian by substituting out:

• Olive oil/margarine for the schmaltz, and
• Vegetable stock for the chicken stock.

Optional Ingredient Additions

For flavour:

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon white pepper or ground black pepper
• 2 teaspoons finely chopped parsley
• 2 teaspoons finely chopped dill

For fluffy texture:

• 1 teaspoon baking powder (Kosher L’Pesach) OR
• ¼ cup soda water


  1. ASSEMBLE – dry ingredients in one bowl and wet ingredients* in a second bowl
    *Whisk the eggs well to enhance the texture of the end result balls.
  2. MIX – combine dry ingredients with wet ingredients to mix well.
  3. REST – let the mixture rest for at least 30 mins, but ideally overnight in the fridge.
  4. ROLL – using hands moistened with water, roll mixture into balls of desired size (typically about golf ball sized).
  5. BOIL – drop the balls into a large pot of stock at a rolling boil, then cover with a lid to boil for 40 mins and do not remove the lid during this time.