Matzo Ball Soup Recipe
The Matzo Ball Soup Recipe is warm, comforting and full of flavor. This classic Jewish soup is perfect for holidays or family dinners.
Ingredients
- Chicken broth – 6 cups
- Chicken pieces with bones – 2 pounds
- Matzo meal – 1 cup
- Eggs – 4
- Vegetable oil or melted butter – ¼ cup
- Salt – 1 teaspoon for matzo balls
- Black pepper – ½ teaspoon
- Fresh dill – 1 tablespoon chopped
- Carrots sliced – 2 medium
- Celery sliced – 2 stalks
- Onion chopped – 1 medium
Instructions
Prepare the Broth
- Place chicken, onion, carrots, celery, salt and pepper in a large pot. Add water if needed. Bring to a boil, then simmer for 30 minutes.
Make the Matzo Ball Mixture
- In a medium bowl, whisk eggs, oil or melted butter, salt and pepper. Stir in matzo meal. Let sit 15 minutes to thicken.
Shape the Matzo Balls
- Wet your hands and form the mixture into small balls. Size should be about 1–1.5 inches. Keep them even for consistent cooking.
Cook the Matzo Balls
- Bring chicken broth to gentle boil. Carefully drop matzo balls into broth. Cover the pot and simmer 20–25 minutes until fluffy and cooked through.
Finish the Soup
- Remove chicken pieces. Shred meat and return to broth. Add fresh dill for flavor. Adjust salt and pepper to taste. Serve hot.
Notes
- Chill matzo ball mixture for 15 minutes before shaping
- Wet hands to prevent sticking while forming balls
- Simmer broth gently for light, fluffy matzo balls
- Use homemade chicken broth for best flavor
- Cover pot while cooking matzo balls to trap steam