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Shallow soup bowl filled with three matzo balls in a vegetable soup.
5 from 7 votes

Matzo Ball Soup

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.
Prep Time30 mins
Cook Time1 hr 15 mins
Matzo ball chill time30 mins
Total Time2 hrs 15 mins
Servings: 8 servings
Calories: 442kcal

Ingredients

For the Matzo Balls

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

For the Soup

  • 1 tbsp 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

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.

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.

Nutrition

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
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