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Matzo Ball Soup: the delicious recipe for a flavorful Jewish chicken soup with dumplings

Total time: 120 Min
Difficulty: Low
Serves: 6 people
By Cookist
large eggs, beaten
1/4 cup
1/4 cup
matzo meal
1 cup
Baking powder
1/8 to 1 tsp
Kosher Salt
1 tsp
extra kosher salt to taste
Freshly ground black pepper
chicken stock, divided
3 quarts
carrots, finely diced, for garnish
celery, finely diced, for garnish
fresh dill sprigs

Matzo ball soup is an incredibly tasty, Jewish comfort dish made with tender dumplings in homemade chicken stock. While matzo ball soup is traditionally served around Passover, it's a delicious, comforting dish to serve when the weather starts to dip.

The key to making the best-ever matzo ball soup is to cook the matzo balls in chicken stock – it infuses them with tons of flavor and will make your soup irresistible. Matzo ball soup is super easy to make, and it's ideal for cold evenings when you want to tuck into something soothing and warm.

What is Matzo Ball Soup?

Matzo ball soup is a traditional Ashkenazi Jewish dish that is traditionally served during Passover. It's a soup made from chicken stock which has matzo meal dumplings, called matzo balls in it. They're made from matzo meal, egg, schmaltz (rendered chicken fat), or oil, salt, pepper, and can include baking powder and seltzer water in them, to make the dumplings float.


Matzo Ball Soup Ingredients

To make traditional matzo ball soup, you'll need a few special ingredients. For the matzo balls, matzo meal, schmaltz, or rendered chicken fat, and egg are all essential.

The schmaltz gives the matzo ball flavor, while the egg helps bind the matzo meal together and keeps the dumplings from falling apart.

You can also add baking powder and seltzer water to make your matzo balls float in the soup.

The soup itself is made from chicken stock – homemade is best. Carrots and celery round out the soup, while a sprig of dill gives it a touch of herby flavor.

Tips for Traditional Matzo Ball Soup

For the best flavor, use homemade chicken stock.

Depending on how much you want your matzo balls to float, use between 1/8 to 1 teaspoon of baking powder.

If you prefer denser matzo balls that sink to the bottom of the soup, leave out the seltzer water and baking powder.

Schmaltz, or rendered chicken fat, will give your soup the most flavor. It's worth making or picking up from a Jewish deli or specialty store.

If you don't have schmaltz or want to make a vegetarian matzo ball soup, use a neutral oil like vegetable or canola oil instead.

How to Store Matzo Ball Soup

Store the matzo balls separately from the broth. This will prevent them from getting soggy. Place the matzo balls in an airtight container and keep them in the fridge for up to 5 days. Store the broth in an airtight container for up to 4 days.

When you're ready to enjoy the soup, heat the broth, then add in the matzo balls and cook for a few minutes until warmed through.

How to Make Matzo Ball Soup

Mix eggs, seltzer, and schmaltz in a large bowl. In a separate small bowl, combine matzo meal, baking powder, salt, and pepper. Pour the matzo mixture into the egg mixture. Place in the refrigerator for 30 minutes.

Divide the chicken stock between two pots and season with salt. Heat over medium flame until the stock begins to simmer. Put the carrots, celery, and dill in one pot and cook until tender.

Dampen your hands and shape the matzo mixture into balls about 1-inch in size. Place the matzo balls in the second pot without the vegetables. Cover with a lid and cook for 1 hour.

Remove the matzo balls with a slotted spoon and place them in serving bowls. Pour the broth containing the vegetables over the matzo balls. Serve warm.


You can purchase matzo meal at most supermarkets, Jewish delis, or online.

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