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Matzo ball soup with vegetables and herbs in a cozy bowl.

Matzo Ball Soup

A comforting, traditional Jewish soup featuring tender, flavorful matzo balls floating in warm, savory chicken broth.
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Course: dinner, Lunch, Main Course
Ingredients Method Notes

Ingredients
  

For the Matzo Balls
  • 4 large eggs
  • 1 cup matzo meal
  • ¼ cup vegetable oil or melted chicken fat (schmaltz)
  • ¼ cup water or chicken broth
  • 1 tsp salt
  • ¼ tsp black pepper
For the Soup
  • 6 cups chicken broth (homemade or store-bought)
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 small onion chopped
  • fresh parsley optional for garnish
  • fresh dill optional for garnish

Method
 

  1. In a medium bowl, beat the eggs. Stir in the matzo meal, oil (or schmaltz), water or broth, salt, and pepper until fully combined. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up.
  2. In a large pot, bring chicken broth to a gentle boil. Add sliced carrots, celery, and chopped onion. Simmer until vegetables are tender, about 15-20 minutes.
  3. With wet hands, shape the chilled matzo mixture into balls about 1 inch in diameter. Gently drop the matzo balls into the simmering soup.
  4. Cover the pot and let them simmer gently for 30-40 minutes, until the matzo balls are light and fluffy.
  5. Ladle the soup into bowls, placing a few matzo balls in each
  6. Garnish with fresh parsley and dill if desired

Notes

For extra flavor, let the matzo balls rest in the soup for 15 minutes before serving-they absorb the broth beautifully.
 
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