- 4 Large eggsbeaten
- ¼ cup Wateror seltzer
- ¼ cup Schmaltzrendered chicken fat or neutral oil like vegetable or canola oil
- 1 cup Matzo meal
- ⅛ - 1 tsp Baking powderoptional
- 1 tsp Kosher Saltplus more to taste
- Black pepperfreshly ground, to taste
- 3 quarts Chicken stockdivided
For garnish:
- 1 Carrotsfinely diced
- 1 stick Celeryfinely diced
- 2 sprigs Dillfresh, plus picked fresh dill fronds, for garnish
The Best Matzo Ball Soup
Most Jewish people will agree with me that Passover is no celebration without The Best Matzo Ball Soup. Some families wait all year for this speciality but with my Jewish friends, they serve it for all the big festivals and traditional or religious holidays. A chicken soup broth filled with matzo balls made from matzo meal, which is the traditional flour replacement used during Passover. This is a famous Eastern European food now enjoyed all over the world.
To make The Best Matzo Ball Soup, you will need the following ingredients:
Steps to make The Best Matzo Ball Soup
1 | Combine wet ingredients | 2 |
In a large mixing bowl, whisk 4 large eggs with ¼ cup of seltzer and ¼ cup of Shmaltz, or vegetable oil, if using, until completely combined. | ||
2 | Combine dry ingredients | 2 |
In a separate mixing bowl, combine 1 cup of matzo meal, 1 teaspoon of baking powder, if using, and salt and pepper to taste. | ||
3 | Prepare matzo ball batter | 2 |
Add the dry ingredients to the bowl of wet ingredients and mix to completely combine. | ||
4 | Refrigerate | 30 |
Refrigerate, uncovered, for about 30 minutes. | ||
5 | Prepare stock | 10 |
Divide 3 quarts of chicken stock, equally, between two pots and season with salt. Bring both to a simmer and add a few diced carrots, celery and dill sprigs to one of the pots and simmer until cooked then discard the dill sprigs and keep both pots warm. | ||
6 | Prepare matzo balls | 4 |
Keep your hands well moistened by wetting them with water, then roll the chilled matzo dough into 1- 1½-inch balls. | ||
7 | Cook matzo balls | 30 |
Add the rolled balls to the pot of stock without the cooked vegetables then cover with a lid and simmer for about 1/2 hour until the matzo balls are cooked right through. Keep warm in the broth until ready to serve. | ||
8 | Serve | |
To serve, use a slotted spoon to transfer matzo balls to serving bowls then strain matzo-ball-cooking broth and save for another use. Ladle hot chicken broth with celery and carrots from the second pot into each bowl and garnish with a few dill sprigs. | ||
Recipe Reviews
Brilliant soup recipe, will be sharing this to my grandma so she can see what a successful cheif i am, LOL!
Really great recipe and easy cause of the steps, I didn't bother making more than three matzo balls though since it's only me. Thanks for sharing.
Took to long to make just a soup, I like mine cut short like the ham and potato soup, took only 29 minutes instead of an hour+ This was good but timing is too long.
Light and easy to make this, sure it takes a while but it's very delicious and even when cold it taste just as great.
Way better than any soup i've ever made, even chicken! This will help you stop being hungry in no time and taste amazing, would recommend.
Made mine with some chopped chicken on the inside and no carrots cause carrots are gross.
Had this with some cheesy garlic bread on the side and a nice glass of red wine, perfection.. honestly loved it.
Totally great recipe BUT I did add some extra spices to mine to make it more flavourful since I love a little kick, I just added a drop of hot sauce and some paprika, yum yum.
Made this for my daughter when she had come down with the cold and it really got it out of her system, greatful for this recipe.
The balls I made fell apart in the soup instantly but it didn't stop me or my hubby from eating it! Was wonderful!
This soup is ultra filling, really good, no need to even make a second meal if you add some bread to the side this will be enough for lunch!
Perfect! Verified!
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