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Home » Soup » Matzo Ball Soup

Matzo Ball Soup

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
December 15, 2020
4.92 from 12 votes


Last Updated December 15, 2020 | 1 Comment

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Matzo Ball Soup is perfect for cold winter nights and a must-have for Passover dinner. Learn how to make light and tender matzo balls using matzo meal, vegetable oil, eggs, and fresh dill, and serve them in a flavorful stock filled with carrots, onions, and celery.

Shallow soup bowl filled with three matzo balls in a vegetable soup.

This matzo ball soup is like a warm hug from my childhood. Growing up, all of my closest friends were Jewish, and as a result, I was fortunate enough to learn from and observe many of their holidays and traditions.

Matzo ball soup – and hallah bread – were always part of the dinner menu and still remain, to this day, two of my very favorites.

When it comes to matzoh balls (just like homemade soup) everyone has their own way of doing things. Depending on how you make them they may be light and fluffy (floaters) or dense and chewy (sinkers).

I prefer matzo balls that are on the lighter side – the kind that is easily sliced with a spoon. So, that’s the kind of matzo balls you’ll find here. If you already know that you prefer your matzo balls on the denser side, no worries, I’ll add some tips below for making them a little denser.

Before I get too ahead of myself, let’s chat about the ingredients.

Shallow soup bowl filled with three matzo balls in a vegetable soup.

What are matzo balls made of?

As I mentioned previously, everyone has their own method of making Jewish soup dumplings. These are made with,

  • Eggs
  • Vegetable oil
  • Chicken broth or turkey stock
  • Matzo meal (Manischewitz mix)
  • Salt
  • Fresh dill
  • Fresh ginger

Traditionally, matzo balls would have been made with schmaltz, the Yiddish word for drippings or lard, not vegetable oil. Since vegetable oil (such as canola oil) is more readily available in our kitchens these days, that’s more often what will be used, and what was used in this recipe.

Sinkers vs. Floaters

Simply put, “sinkers” are dense, while “floaters” are light. Makes sense, yes? Now, I found my matzo balls to be quite light – without any added extras (baking powder or seltzer water), but the general rule when it comes to making matzo balls is this:

  • Want fluffy, light floaters? Use approximately 1 tsp of baking powder per 1 cup of matzo meal or a combination of baking powder with seltzer water. Cook for a longer time.
  • What something in the middle? Use approximately 1/4 to 1/2 tsp of baking powder or seltzer per 1 cup of matzo meal or a combination of baking powder with seltzer.
  • Want sinkers? Don’t use either baking powder or seltzer and cook for less time.

Chilled Matzo ball mixture.

How to Make Matzo Ball Soup

1. Prepare your matzo ball mix

Add all the ingredients for the matzo balls to a large bowl and mix well.

2. Let your matzo ball mix rest

Cover and refrigerate for at least 30 minutes, or until chilled

  • TIP: you may mix everything together ahead of time and chill overnight if necessary.

Homemade chicken broth soup step-by-step

3. Make your homemade stock

Equally important to the matzo balls is the soup or stock you’ll be serving them in. For the best tasting matzo ball soup, you’re going to want to make your own homemade chicken stock or homemade turkey stock. 

4. Cook your soup

Soften the vegetables in a large soup pot or Dutch oven over medium heat. Once they have started softening, add approximately 3 quarts of homemade stock or broth. Bring it to a boil, reduce heat, and then cover with a lid. Let it hang out until your matzo balls are cooked and ready to be served.

  • TIP: add your favorite veggies. I love onions, celery, and carrots, but try adding other vegetables like parsnips or kale.

Raw and pre-rolled matzo balls.

5. Bring a pot of salted water to a boil

Cooking matzo balls in a separate pot of boiling water (or even broth) is a personal preference. Some people swear by cooking their matzo balls in their soup stock, while others, like me, like to cook them separately.

6. Shape and cook the matzo balls

With wet hands, shape the chilled matzo mixture into small balls about the size of a golf ball. Gently drop each ball into the pot of boiling water and repeat until all the dough has been used.

Cover the pot with a tight-fitting lid and reduce heat to medium-low. Cook undisturbed for about 30-40 minutes.

Shallow bowl filled with three perfectly cooked matzo balls.

7. Serve

Transfer 2-3 matzo balls to a soup bowl filled with your homemade soup. Garnish fresh dill, salt, and pepper, to taste.

Shallow soup bowl filled with three matzo balls in a vegetable soup.

More Delicious Soup Recipes,

Turkey Soup Recipe

Lemon Chicken Soup Recipe

Caldo de Pollo Recipe (Mexican Chicken Soup)

Albondigas Soup Recipe (Mexican Meatball Soup)

Turmeric Broth Soup with Wild Rice and Vegetables

If you try making this Matzo Ball Soup Recipe please leave a comment below! I always love to read your thoughts and feedback!

Shallow soup bowl filled with three matzo balls in a vegetable soup.

Shallow soup bowl filled with three matzo balls in a vegetable soup.

Matzo Ball Soup

4.92 from 12 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Matzo Ball Soup is perfect for cold winter nights and a must-have for Passover dinner. Learn how to make light and tender matzo balls using matzo meal, vegetable oil, eggs, and fresh dill, and serve them in a flavorful stock filled with carrots, onions, and celery.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 1 hour hr 15 minutes mins
Matzo ball chill time 30 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 442 kcal

Ingredients
 
 

For the Matzo Balls

  • 4 large eggs
  • 4 tablespoon vegetable oil - or schmaltz (rendered chicken fat)
  • 2 teaspoon low sodium chicken stock
  • 1 teaspoon salt
  • 1 tablespoon fresh dill - minced
  • 1 teaspoon fresh ginger - grated
  • 1 cup matzo meal

For the Soup

  • 1 tablespoon olive oil
  • 2 medium onions - diced
  • 5 large carrots - peeled and chopped
  • 5 stalks celery - chopped
  • 3 quarts homemade chicken stock - homemade is best but store-bought is ok
  • 4 cups shredded chicken - optional
  • salt and black pepper - to season
  • fresh dill - to garnish
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Instructions
 

  • Whisk the eggs, vegetable oil, and chicken stock together in a large bowl. Stir in the salt, fresh dill, and fresh ginger followed by the matzo meal. Mix well to combine. Cover and refrigerate for at least 30 minutes, or until chilled (you may prepare ahead of time and chill overnight if necessary).
  • As the matzo ball mixture rests in the refrigerator, start making the soup. Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions start to soften and turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10 minutes or so, stirring often.
  • As the vegetables are softening, fill a wide, deep pan or stockpot with salted (add approximately 2 teaspoons). Bring to a boil over high heat.
  • With the vegetables softened, add approximately 3 quarts (12 cups) of homemade chicken or turkey stock and shredded chicken (optional) to the vegetables. Combine and bring to a boil. Immediately reduce heat to low, cover, and simmer as you finish preparing and cook the matzo balls.
  • With wet hands, shape the chilled matzo mixture into small balls about the size of a golf ball. Gently drop each ball into the pot of boiling water and repeat until all the dough has been used.
  • Cover the pot with a tight-fitting lid and reduce heat to medium-low. Cook the matzo balls undisturbed for about 30-40 minutes.
  • Transfer 2-3 matzo balls to a soup bowl filled with your homemade soup. Garnish fresh dill, salt, and pepper, to taste.

Jessica's Notes

  • I also cook my matzo balls in a separate pot of salted boiling water as it results in a clearer stock or broth. Of course, if that makes no difference to you, feel free to cook your matzo balls directly in your veggie-filled stock.
  • Speaking of stock, for the best tasting matzo ball soup, you're going to want to make your own homemade chicken stock or homemade turkey stock.
  • To store leftover matzo balls, use a slotted spoon to transfer them from the pot of salted water to a container with a tight-fitting lid. Store in the refrigerator for up to 4 days. You may also transfer your cooked matzo balls to a baking sheet lined with parchment paper and freeze. Once frozen, transfer to a large freezer-safe bag and keep frozen until ready to reheat in your favorite vegetable or chicken soup.

Nutritional Information

Calories: 442kcal | Carbohydrates: 32g | Protein: 32g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 156mg | Sodium: 915mg | Potassium: 714mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1579IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Matzo Ball Soup, Matzo Balls, Passover
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

379 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Jeff says

    December 17, 2020 at 9:27 pm

    5 stars
    Schmaltz is chicken fat. Lard is pork fat, not a likely ingredient in a Jewish dish. Schmaltz is also good shmeared on rye bread.That was before they discovered colesterol.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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