Manischewitz Matzo Ball Recipe From Box: Fluffy Clouds for Your Soup Bowl

I’ve been making matzo balls from the Manischewitz box for years, and they always turn out light and fluffy. The trick is following the package directions closely and letting the dough rest before shaping.

Once they’re simmered in chicken broth, they transform into tender, melt-in-your-mouth clouds that soak up the soup perfectly. It’s the easiest way to get that classic deli-style taste at home.

Ingredients for Manischewitz Matzo Ball Recipe from Box

One box, a few fresh additions, and you’ve got deli-style matzo balls ready.

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The mix is the star here—Manischewitz is the classic brand you’ll find in most grocery stores near the kosher foods. I grab mine at Kroger or Walmart, but any supermarket with a decent international aisle will have it. The eggs need to be fresh (check the date on the carton), and room temp helps them blend smoothly into the dough. For the broth, Swanson or Imagine make solid vegetarian options that won’t overpower the matzo balls.

Short on time? Pre-diced mirepoix from the produce section saves chopping. No fresh herbs? Dried dill or parsley at half the amount works fine. If you’re out of vegetable oil, melted margarine or even olive oil (the mild kind, not extra-virgin) are good swaps. The water can be eyeballed—just don’t make the dough too sticky. And if your box says to use 3 eggs, stick with 2 for lighter results (trust me on this one).

Matzo ball dough needs 10-15 minutes to rest before shaping—don’t skip this part. The broth can be made a day ahead and reheated. Leftovers keep 3-4 days in the fridge, but the matzo balls will keep soaking up liquid. Freeze the balls separately from the broth for up to 3 months.

Step-by-Step Instructions for Manischewitz Matzo Ball Soup

This method delivers light, fluffy matzo balls floating in a rich, aromatic vegetable broth.

Step 1: Prepare the Vegetable Broth Base

In a large pot, combine the 8 cups Vegetable Broth, diced Carrots, diced Celery Stalks, finely diced Yellow Onion, and minced Garlic Cloves. Bring to a boil over high heat, then reduce to a gentle simmer.

Add the 1 tsp Salt and 0.5 tsp Black Pepper to the broth. Let it simmer for 15-20 minutes until the vegetables are tender and the flavors have melded together. The broth should be fragrant with a rich, golden color.

Stir in 2 tbsp Fresh Dill during the last 5 minutes of simmering. This timing ensures the dill’s bright, fresh flavor shines through without becoming bitter from overcooking.

Step 2: Mix the Matzo Ball Dough

In a medium bowl, combine the 1 package Manischewitz Matzo Ball Mix with the 2 whole Large Eggs, 2 tbsp Vegetable Oil, and 0.5 cup Water. Stir until just combined—you want a slightly sticky, thick batter.

Let the mixture rest for 10-15 minutes at room temperature. This step is crucial as it allows the matzo meal to fully hydrate, which ensures your matzo balls will be light and fluffy rather than dense.

Don’t overmix the dough. A few lumps are fine, and stirring too much can make the matzo balls tough. The texture should resemble a thick, slightly sticky cookie dough.

Step 3: Form and Cook the Matzo Balls

Wet your hands lightly with cold water to prevent sticking, then gently form the dough into 1-inch balls. You should get about 16 matzo balls from the mixture. Handle the dough as little as possible to keep the texture light.

Carefully drop the formed matzo balls into the simmering broth. Cover the pot with a lid and cook for 20-25 minutes. Don’t stir the matzo balls during cooking, as this can break them apart.

You’ll know they’re done when they’ve puffed up significantly and are firm to the touch. They should float to the surface of the broth as they cook, which is a good visual cue that they’re ready.

Step 4: Finish and Serve the Soup

Once the matzo balls are cooked through, gently stir the pot to distribute them evenly. Taste the broth and adjust the seasoning with additional Salt or Black Pepper if needed.

Ladle the soup into bowls, making sure each serving gets a few matzo balls and plenty of the flavorful broth and vegetables. Garnish each bowl with fresh Parsley for a pop of color and freshness.

Serve immediately while hot. The matzo balls will continue to absorb some of the broth as they sit, so this dish is best enjoyed fresh from the pot.

Flavor Customization for This Recipe

Herb Infusions

Swap the fresh dill for 2 tbsp chopped tarragon in the broth for a slight anise-like flavor. Or try 1 tbsp fresh thyme for earthy depth. I love how thyme pairs with the carrots and celery. 🌿

Spice It Up

Add ½ tsp ground turmeric to the matzo ball dough for golden color and subtle warmth. For heat, stir ¼ tsp cayenne pepper into the mix. The turmeric also adds anti-inflammatory benefits.

Citrus Twist

Brighten the broth by adding 1 tsp lemon zest with the dill. Alternatively, stir 2 tbsp orange juice into the simmering broth for a sweet-tart note that complements the matzo balls beautifully.

Umami Boost

Enhance the broth with 1 tbsp soy sauce or 2 tsp miso paste for savory depth. I prefer white miso—it blends seamlessly without overpowering the classic flavors.

Sweet & Savory

Add 1 tbsp honey to the broth for subtle sweetness that balances the saltiness. Or stir in 2 tbsp applesauce for a traditional Ashkenazi touch. Both work surprisingly well. 💛

Extra Garlicky

Double the garlic in the broth to 4 minced cloves for bold flavor. For garlic lovers, add ½ tsp garlic powder to the matzo ball dough itself. The aroma will be irresistible.

Frequently Asked Questions