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This twist on the traditional matzah ball is not much more difficult but is flavorful and fun.


  • 1 cup matzah meal
  • 4 large eggs
  • 1 tablespoon sesame oil
  • 3 tablespoons olive oil
  • 2 tablespoons seltzer
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • ½ teaspoon salt

For Vegetable Stuffing

  • ¼ cup peas and carrots
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil


  • Sautee peas and carrots with soy sauce, sesame oil, and olive oil in a pan. Cook until cooked through.
  • In a large bowl beat eggs.
  • Add sesame oil, olive oil, soy sauce, and seltzer.
  • Add ginger, garlic powder, and salt.
  • Mix well.
  • Add matzah meal. Mix thoroughly.
  • Add in peas and carrots mixture. Stir thoroughly.
  • Cover with cling wrap and refrigerate for ½ hour to 1 hour.
  • Bring a large pot of water to a boil.
  • Moisten palms with water and form the matzah mixture into balls of about 1 inch.
  • Place matzah balls in boiling water.
  • Reduce heat to low, cover, and allow to simmer for 30 minutes.
  • Remove with a slotted spoon and either serve in soup or continue below.

If serving without soup

  • Place boiled matzah balls onto a baking sheet. Broil in oven for about 3 minutes or until the balls have a crispy exterior but are not burned.
  • Flip and broil the other side.
  • Serve with soy sauce or sweet chili sauce.


These can be served in a soup or alone as an appetizer with soy sauce or sweet chili sauce.