Deep Fried Reuben Matzo Balls

Serves: Serves: 7-8 balls

Prep time: 30 minutes Inactive pre-time: 15 minutes Cook time: 30 minutes Total time: 1 hour, 15 minutes


• 6 large eggs, separated
• ¼ cup vegetable oil, plus more for frying
• 2 tablespoons caraway seeds
• 2 packets Manischewitz Matzo Ball Mix
• 2 tablespoons pastrami, minced
• 2 tablespoons sauerkraut
• 10 cups water
• ½ cup rye or all-purpose flour
• ½ teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup Jason Plain Panko Bread Crumbs
• ½ cup Russian dressing for serving


1. Whisk together 4 of the eggs and ¼ cup vegetable oil in a medium bowl. Then add caraway seeds and matzo ball soup mix and stir to combine.
2. Refrigerate mixture for 15 minutes. While the mix is chilling, bring 10 cups of water to a boil in a medium stockpot.
3. Wet hands and roll 2 tablespoons of batter into a ball. Flatten the ball and stuff a few pieces of the pastrami and sauerkraut inside. Cover completely with batter and form into a ball. Repeat with remaining batter.
4. Carefully place balls in the stockpot and lower to a simmer. Cover tightly and simmer for 20 minutes until cooked through and the balls expand.
5. Set matzo balls aside and let cool.
6. Set aside three large, shallow bowls. In one, mix flour, salt and pepper. In another, mix remaining 2 eggs. Put the panko in the third.
7. One at a time, place the balls in the flour, and dusk off any excess, then the egg, and lastly coat in panko. It helps to use one hand for wet ingredients and one for dry.
8. Meanwhile, heat 2 inches of oil up in a medium stockpot to 350 degrees F. Set aside a cooling rack. Fry matzo balls in batches, about 3 minutes per side, until golden brown.
9. Let cool on cooling rack slightly and eat immediately with Russian dressing!

Recipe by: Amy Kritzer who is the founder of the award-winning blog What Jew Wanna Eat, the author of Sweet Noshings and the owner of In her spare time, she enjoys theme parties and glitter.

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