Classic Matzo Ball Soup
A comforting and traditional Jewish soup featuring light, fluffy matzo balls simmered in a rich chicken broth with fresh herbs and vegetables. Perfect for family dinners, holidays, or cozy meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Jewish
Ingredients
- 1 cup matzo meal (Manischewitz recommended)
- 4 large eggs, room temperature
- 1/4 cup schmaltz (rendered chicken fat) or vegetable oil
- 1/4 cup seltzer or cold water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon fresh chopped parsley or dill
- 8 cups chicken broth (homemade or store-bought, low sodium preferred)
- 2 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 1 small onion, quartered
- 2 cloves garlic, smashed
- 1 teaspoon salt (adjust to taste)
- Fresh dill or parsley sprigs for garnish
Instructions
- Prepare the Matzo Ball Batter (10 minutes): In a large mixing bowl, whisk the 4 eggs until frothy. Add the schmaltz or oil, seltzer, salt, and pepper. Stir in the matzo meal gradually, folding until fully combined. The mixture should be thick but moist. Cover tightly with plastic wrap and refrigerate for at least 30 minutes.
- Make the Broth (5 minutes prep, 30-40 minutes simmer): Pour the chicken broth into a large pot. Add carrots, celery, onion, garlic, and 1 teaspoon salt. Bring to a gentle boil, then reduce heat and simmer uncovered to build flavor.
- Form the Matzo Balls (5 minutes): Wet your hands with cold water to prevent sticking. Scoop about a tablespoon of batter and roll into smooth balls about 1 inch in diameter. Arrange on a plate.
- Cook the Matzo Balls (20-25 minutes): Drop matzo balls carefully into the simmering broth. Cover the pot and cook gently at a simmer, avoiding vigorous boiling. After 20 minutes, check for doneness; matzo balls should be light and fluffy.
- Final Touches and Serving (5 minutes): Remove onion, garlic, and large vegetable pieces if desired. Taste and adjust salt. Ladle broth and matzo balls into bowls, garnish with fresh dill or parsley, and serve hot.
Notes
Chilling the matzo ball batter for at least 30 minutes is essential for light, fluffy dumplings. Use seltzer instead of plain water to add airiness. Keep hands wet when forming balls and avoid compacting the dough. Simmer broth gently to prevent matzo balls from falling apart. Adjust salt and add fresh herbs at the end for brightness. For gluten-free, substitute matzo meal with almond flour or gluten-free alternatives. For dairy-free, use olive or avocado oil instead of schmaltz.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 225
- Sugar: 3
- Sodium: 700
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 10
Keywords: matzo ball soup, classic matzo ball soup, Jewish soup, chicken broth soup, traditional soup, Passover recipe, comfort food