Matzo Ball Soup Recipe

Introduction

Matzo Ball Soup is a comforting classic, perfect for chilly days or whenever you need a warm, hearty meal. Fluffy matzo balls float in savory chicken broth, creating a dish that’s both satisfying and nostalgic.

Ingredients

• 4 large eggs
• 1/4 cup chicken schmaltz or vegetable oil
• 1 cup matzoh meal
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1/2 cup seltzer, club soda, or sparkling water
• 2 quarts chicken broth, preferably homemade, for serving

Instructions

1. Step 1: In a large bowl, beat the eggs. Add the schmaltz or oil, matzoh meal, salt, and pepper, then stir with a fork until combined.
2. Step 2: Pour the seltzer or club soda over the mixture and stir gently to combine.
3. Step 3: Cover the bowl and refrigerate for at least four hours or up to overnight.
4. Step 4: Bring a large pot of salted water to a boil. Form the batter into balls about the size of a golf ball using moistened hands or a spring-loaded cookie scoop. You should have roughly 10 matzo balls.
5. Step 5: Drop the matzo balls into the boiling water. Cover the pot, reduce the heat to medium-low or low, and simmer for 30 minutes.
6. Step 6: While the matzo balls cook, heat the chicken broth in a separate pot. If desired, add shredded cooked chicken, vegetables, or noodles to warm through.
7. Step 7: Use a slotted spoon to remove the matzo balls from the water and drain briefly in a colander.
8. Step 8: Divide the matzo balls among four bowls and ladle the hot chicken broth over them. Serve immediately.

Tips & Variations

• Chilling the batter helps the matzo balls hold their shape and creates a lighter texture.
• For a richer flavor, use chicken schmaltz instead of vegetable oil.
• Add fresh dill or parsley to the broth for an herbal twist.
• Matzo balls can be made smaller or larger depending on your preference; adjust cooking time accordingly.

Storage

Store leftover matzo balls and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stove and warm the matzo balls gently in the broth before serving to prevent them from drying out or falling apart.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make matzo balls ahead of time?

Yes, the batter can be refrigerated overnight before cooking, which actually improves texture. Cooked matzo balls can be refrigerated separately in broth and gently reheated within 2–3 days.

What can I use if I don’t have seltzer or club soda?

You can substitute plain water if needed, but using seltzer or club soda helps lighten the matzo balls by adding air bubbles to the batter.

Matzo Ball Soup Recipe

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★★★★★

4.7 from 54 reviews

• Author: Jack
• Total Time: 4 hours 50 minutes
• Yield: 4 servings 1x
• Diet: Kosher

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Description

Classic homemade Matzo Ball Soup featuring light and fluffy matzo balls simmered in flavorful chicken broth, perfect for a comforting and traditional meal.

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Ingredients

Scale 1x2x3x

Matzo Balls

• 4 large eggs
• 1/4 cup chicken schmaltz or vegetable oil
• 1 cup matzoh meal
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup seltzer, club soda, or sparkling water

Soup

• 2 quarts chicken broth, preferably homemade

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Instructions

1. Prepare the Matzo Ball Batter: Beat the eggs in a large bowl. Add the chicken schmaltz or vegetable oil, matzoh meal, kosher salt, and freshly ground black pepper, then stir well with a fork to combine. Pour the seltzer, club soda, or sparkling water over the mixture and stir until everything is fully incorporated.
2. Chill the Batter: Cover the bowl and refrigerate the matzo ball mixture for at least four hours or up to overnight. This chilling step helps the matzo balls hold their shape and creates a tender texture.
3. Form the Matzo Balls: Bring a large pot of salted water to a rolling boil. Moisten your hands slightly or use a large spring-loaded cookie scoop to form the batter into balls about the size of a golf ball. You should get approximately 10 matzo balls, depending on size.
4. Cook the Matzo Balls: Drop the matzo balls gently into the boiling water. Cover the pot and reduce the heat to medium-low or low to maintain a gentle simmer. Cook the matzo balls, covered, for 30 minutes until they are cooked through and fluffy.
5. Heat the Broth: While the matzo balls are simmering, heat the chicken broth in a separate pot. If desired, you can add additional ingredients such as shredded cooked chicken, vegetables, or noodles at this stage to warm through.
6. Drain the Matzo Balls: Use a slotted spoon to carefully lift the matzo balls from the water once cooked. Drain them briefly in a colander to remove excess water.
7. Serve the Soup: Divide the matzo balls evenly among four soup bowls. Ladle the warm chicken broth over the matzo balls and serve immediately for a comforting traditional meal.

Notes

• Chilling the batter is essential for fluffy matzo balls; do not skip this step.
• Using seltzer or club soda helps to add lightness to the matzo balls.
• You can substitute chicken schmaltz for vegetable oil to keep the recipe vegetarian-friendly.
• Matzo balls can be made in advance and stored in the refrigerator before cooking.
• Serve with additional garnishes like fresh dill or parsley if desired.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Jewish

Keywords: Matzo Ball Soup, Jewish Soup, Traditional Jewish Recipe, Chicken Broth Soup, Comfort Food, Matzoh Meal