Disabled Kitchen Recipe: Instant Pot Matzoh Balls

Just in case you want to eat Matzoh balls as their own snack or want to know how many calories you are adding or eliminating if you want to serve Matzoh Ball Soup without the balls or with extra balls.

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Instant Pot Matzoh Balls

Servings 8 people
Prep Time 20 minutes
Cook Time 17 minutes
Passive Time 1 hour 18 minutes
Total Time 37 minutes


  • 4 large eggs separated
  • 1 tsp sea salt or kosher salt
  • 1 pinch onion powder
  • 2 tbsp butter melted, or 2 tbsp fat from the chicken stock
  • 1 tbsp dried dill or 2 tbsp fresh dill, chopped
  • 1 tbsp dried parsley or 2 tbsp fresh parsley, chopped
  • 3/4 cup Matzoh meal
  • 2 cup Matzoh Ball Soup stock set aside after making the stock
  • 2 cup water


  • Chill a stainless-steel mixing bowl.
  • Once the bowl is chilled, separate the eggs and place the egg whites in the chilled bowl.
  • Using an electric mixer or stand mixer, beat the egg whites until they form stiff peaks. Put them in the fridge to chill until you need them.
  • In the bowl with the egg yolks, add the salt, onion powder, melted butter or chicken fat, parsley, and dill. Mix well.
  • Mix in the Matzoh meal, a little bit at a time, until well-combined.
  • Fold in the egg whites, about a quarter of the egg whites at a time.
  • Once thoroughly mixed, cover and refrigerate for at least 1 hour. Refrigerate overnight to save spoons
  • Once the Matzoh Ball mix has chilled and you're ready to make the soup, in a 3 qt Instant Pot, add the 2 cups of stock you set aside, 2 cups of water, and the trivet. Turn on the Instant Pot to Saute. Heat until it boils, about 5 minutes.
  • While the stock is heating up, roll the Matzoh balls into 2 cm balls (3/4 inch).
  • Once the stock/water mixture is boiling, lightly drop the balls into the pot using a spoon. Make sure the balls are floating and not sticking to the trivet. The trivet is there just in case one falls apart so it doesn't burn.
  • Put on the lid. Click Cancel. Set to High Pressure for 12 minutes. Natural Release Pressure for 10 minutes, then quick release any remaining pressure.
  • Put the cooked Matzoh Balls in a dish and set aside until ready to serve.
  • Save the stock/water mix in case you need to top up a canning jar or a portion you are preparing for freezing.
Author: Jules Sherred
Calories: 110kcal
Course: Side Dish
Cuisine: Jewish Kosher
Keyword: Medium Effort


Nutrition Facts
Instant Pot Matzoh Balls
Amount Per Serving
Calories 110 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 89mg30%
Sodium 352mg15%
Potassium 63mg2%
Carbohydrates 11g4%
Fiber 0g0%
Sugar 0g0%
Protein 4g8%
Vitamin A 230IU5%
Vitamin C 0.4mg0%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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