Matzo ball soup is a traditional Jewish dish for the Passover holiday. It is light and airy matzo meal balls served in a clear chicken broth with veggies. Here's a simple and easy recipe to make this dish.
Table of Content
During Passover, the Jews abstain from eating any food with wheat, barley, oats, rye, or spelt flour, which is known as chametz. And instead of bread they eat matza, which is unleavened baked bread made from flour and water.
The two featured food for the Passover Seder are matzo ball soup and the other is Gefilte fish.
Matzo balls, also known as kneidlach, are traditional Jewish dumplings made with matzo meal. They are typically served in clear chicken soup. It is a comfort food in Jewish culture and to most Jews brings back childhood memories, family traditions, and family gatherings.
Why make this soup?
- You don't need to be Jewish to enjoy this wonderful light and airy soup.
- And most of the ingredients used are simple pantry staples plus matzo meal which is available in most grocery stores.
- The matzo balls take less than 30 minutes to make and you can prepare them ahead of time.
- And while you can make everything from scratch, you can also use store-bought chicken broth to make the soup. This will reduce time and effort.
Ingredients and substitutes
- Chicken broth - You can make chicken broth from scratch, but I love to use premade chicken stock. This way you reduce time and effort on festive occasions. And if you choose to make your own I have given instructions below.
- Eggs - Use large eggs and use them at room temperature so that when you whip them, it creates volume which contributes to the light and airy matzo balls
- Matzo meal - This is basically ground matza bread, which is a combination of flour and water. It resembles finely ground bread crumbs.
- Schmaltz - This is rendered fat usually from chicken or goose. Traditionally this saturated fat is used to add flavor to the matzo balls because it adds richness and flavor. Personally, I prefer to use cooking oil but you can also use coconut oil, avocado oil, as well as olive oil.
- Mustard - Is always a nice combination with chicken, so I have used mustard powder.
Easy matzo ball soup
Matzo balls
- Dough - In a medium bowl,
- Whip the whole eggs until light and foamy.
- Then, add the salt and pepper and continue to whip some more. Next, add the garlic powder, baking powder, and chicken bouillon.
- Then, gradually add the matzo meal and combine well making sure no dry flour is visible.
Pro tip - It is very important to whip the eggs until they are light and foamy, this will make light and airy balls.
- Rest - Next, gradually add the water/seltzer making sure there are no lumps. The dough needs to be a paste consistency that can be spread. Cover lightly and leave in the fridge to rest for 30 minutes up to overnight.
Pro tip - The matzo meal will be absorb the water. So, keep the dough soft spreading consistency. And Before shaping, if the dough is too dry add 1 tablespoon of water and combine well. - Poach liquid - Meanwhile, in a large pot, add 4 cups of water and 1 tablespoon of salt. Bring to a boil and turn the heat to medium.
Pro tip - You can also use chicken broth as a poaching liquid but I feel it gives the finished dish a very strong chicken flavor. I like mine mild. - Shape - Take about 1 tablespoon amount of dough onto wet hands and shape it into a smooth ball. Then, place on a clean plate and continue until all the dough is used.
Pro tip - Using oiled hands to make the balls prevents sticking. The balls will become 3 times their original size so do not make them too large.
- Cook the balls - Drop the matzo balls in the poaching liquid, one at a time. Once all the balls are in, cover the pot and continue to simmer for 45 minutes. The balls will increase three times their original volume. Turn the heat off and set it aside.
Pro tip - DO NOT remove the balls from the water as they will lose volume. Keep them there until the soup is ready. You can make the balls a day ahead and keep them in water in the fridge. Bring to a boil again then transfer to the soup.
Chicken soup
- Saute - In a large pot over medium heat, add the oil and saute the garlic and onions followed by the carrots and celery. Season with salt and pepper.
Pro tip - If using commercial chicken stock, add less salt as some commercial stocks have extra salt added for preservation. - Simmer - Next, add the chicken broth along with the thyme, parsley, and dill leaves. Cover the pot and simmer for 20 minutes. Then, remove the leaves. Taste and adjust seasoning.
Pro tip - If too much liquid has evaporated, add more hot water to the pot so the matzo balls have enough liquid to soak up. - Combine - Using a perforated spoon, gently pick the matzo balls from the poaching liquid and drop them into the chicken stock. Keep warm.
Pro tip - If necessary, add more chicken stock or water to the pot. - Serve - In a soup bowl, serve 3 balls with a generous portion of the soup and veggies. Garnish with chopped parsley.
Tips for success
- Matzo balls are easy to make. The problem is that most people overthink the recipe. Keep it simple. Follow the recipe accurately.
- I like using cooking oil but many cooks will swear that they do not add flavor and that you must use saturated fat like schmaltz (rendered chicken fat). If you do use schmaltz, prepare it ahead of time to save time.
- Whether the balls become dense or light and airy depends on the ratio of the ingredients. 1 egg for every ¼ cup matzo meal plus 1 tablespoon of fat and 1 tablespoon of liquid. After that, look and feel for consistency.
- Use room temperature eggs and whip the eggs until they are light and airy.
- Also, baking powder helps keep the balls light and airy.
- I have great success using water to make the dough for light and airy balls but you can also use sparkling water, club soda, or seltzer. Some claim it makes the balls light and airy.
- Make the matzo mixture and let it rest for no less than 30 minutes. The matzo meal needs time to soak up all the liquid. Otherwise, the balls will be dense and sink to the bottom of the soup.
- Also, I like to use water to poach the balls, as it keeps the flavor mild and refreshing. But, you can also use chicken broth which keeps the flavor mild.
- The chicken stock is very important to this recipe, so make sure to use homemade or good-quality broth.
More recipes for Passover
How long will this matzo soup keep?
Matzo balls soup can be made a day ahead of serving, but you can keep leftovers in the fridge for a few days.
Is matzo ball soup healthy?
Chicken soup is the base used to serve matzo ball soup and it often referred to as Jewish penicillin. It is considered a remedy for colds and ailments. You can also use cooking oil or healthier oils instead of Schmaltz (rendered chicken fat) in the matzo balls to make this soup healthier.
What is the significance of matzo ball soup?
During Passover, Jews refrain from eating leavened bread to commemorate the haste with which the Israelites left Egypt and the lack of time to make bread rise. Matzo ball soup is made with matzo meal which is unleavened bread and a way to incorporate tradition into a delicious and comforting soup.
Printable Recipe
Matzo Ball Soup
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Adjust Servings Here: 4 servings
Description
Matzo ball soup is a traditional Jewish dish for the Passover holiday. It is light and airy matzo meal balls served in a clear chicken broth with veggies. Here's a simple and easy recipe to make this dish.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Matzo balls
- 2 large Eggs
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper powder
- ¼ teaspoon Garlic powder
- ½ teaspoon Baking powder
- ½ teaspoon Chicken bouillon (stock powder)
- 2 tablespoon Schmaltz (rendered chicken fat) (or cooking oil )
- ½ cup Matzo meal
- 3 tablespoon Water (plain or sparkling (seltzer) )
Chicken soup
- 4 cups Chicken broth (I prefer pre prepared homemade)
- 4 sprigs Thyme
- 4 springs Parsley
- 2 tablespoon Oil
- 1 small Onion (diced )
- 1 large Carrot (diced )
- 2 large Celery stalks (diced )
- ¼ teaspoon Kosher salt (or more to taste)
- ¼ teaspoon Black pepper powder
Plus
- 2 tbsp Parsley (chopped for garnish)
Instructions
Matzo balls
- Dough - In a medium bowl, whip the whole eggs until light and foamy. Add the salt and pepper and continue to whip some more. Next, add the garlic powder, baking powder, and chicken bouillon. Then, gradually add the matzo meal and combine well making sure no dry flour is visible. Pro tip - It is very important to whip the eggs until they are light and foamy, this will make light and airy balls.
- Rest - Next, gradually add the water/seltzer making sure there are no lumps. The dough must be a paste consistency that can be spread. Cover lightly and leave in the fridge to rest for 30 minutes up to overnight. Pro tip - The water will be absorbed by the matzo meal, so keep the dough soft spreading consistency. Before shaping, if the dough is too dry add 1 tablespoon of water and combine well.
- Poach liquid - Meanwhile, in a large pot, add 4 cups of water and 1 tablespoon of salt. Bring to a boil and turn the heat to medium. Pro tip - You can also use chicken broth as a poaching liquid, but I feel it gives the finished dish a very strong chicken flavor. I like mine mild.
- Shape - Take about 1 tablespoon amount of dough onto wet hands and shape it into a smooth ball. Place on a clean plate and continue until all the dough is used. Pro tip - Using oiled hands to make the balls prevents sticking. The balls will become 3 times their original size so do not make them too large.
- Cook the balls - Drop the matzo balls in the poaching liquid, one at a time. Once all the balls are in, cover the pot and continue to simmer for 45 minutes. The balls will increase three times their original volume. Turn the heat off and set aside.Pro tip - DO NOT remove the balls from the water as they will lose volume. Keep them there until the soup is ready. The balls can be made a day ahead and kept in water in the fridge. Bring to a boil again then transfer to the soup.
Chicken soup
- Saute - In a large pot over medium heat, add the oil and saute the garlic and onions followed by the carrots and celery. Season with salt and pepper. Pro tip - If using commercial chicken stock, add less salt as some commercial stocks have extra salt added for preservation.
- Simmer - Next, add the chicken broth along with the thyme, parsley, and dill leaves. Cover the pot and simmer for 20 minutes. Then, remove the leaves. Taste and adjust seasoning. Pro tip - If too much liquid has evaporated, add more hot water to the pot so the matzo balls have enough liquid to soak up.
- Combine - Using a perforated spoon, gently pick the matzo balls from the poaching liquid and drop them into the chicken stock. Keep warm. Pro tip - If necessary, add more chicken stock or water to the pot.
- Serve - In a soup bowl, serve 3 balls with a generous portion of the soup and veggies. Garnish with chopped parsley.
Recipe Notes & Tips
- Matzo balls are easy to make. The problem is that most people overthink the recipe. Keep it simple. Follow the recipe accurately.
- I like using cooking oil but many cooks will swear that they do not add flavor and that you must use saturated fat like schmaltz (rendered chicken fat). If you do use schmaltz, prepare it ahead of time to save time.
- Whether the balls become dense or light and airy depends on the ratio of the ingredients. 1 egg for every ¼ cup matzo meal plus 1 tablespoon of fat and 1 tablespoon of liquid. After that, look and feel for consistency.
- Use room temperature eggs and whip the eggs until they are light and airy.
- Baking powder helps keep the balls light and airy.
- I have great success using water to make the dough for light and airy balls but you can also use sparkling water, club soda, or seltzer. Some claim it makes the balls light and airy.
- Make the matzo mixture and let it rest for no less than 30 minutes. The matzo meal needs time to soak up all the liquid. Otherwise, the balls will be dense and sink to the bottom of the soup.
- Also, I like to use water to poach the balls, as it keeps the flavor mild and refreshing. But, you can also use chicken broth which keeps the flavor mild.
- The chicken stock is very important to this recipe so make sure to use homemade or good-quality broth.
Nutrition Information
Calories: 201- kcalCarbohydrates: 20- gProtein: 7- gFat: 10- gSaturated Fat: 1- gPolyunsaturated Fat: 3- gMonounsaturated Fat: 5- gTrans Fat: 0.04- gCholesterol: 98- mgSodium: 1451- mgPotassium: 271- mgFiber: 2- gSugar: 3- gVitamin A: 3612- IUVitamin C: 8- mgCalcium: 68- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Amy Liu Dong
I made this last night, and I love how easy and delicious this soup is.
My family loves it so much!
Dennis
Your recipe made a delicious matzo ball soup! My family really enjoyed it. I'll definitely be making it again.
Veena Azmanov
Thanks
Jamie
This is such a great-looking dish, the minimalist vibe this gives makes it so enticing and tempting! Definitely look so delicious and yummy! An instant favorite too!
Madelyn
My matzo balls turned out perfect. I used club soda as my liquid and made them a little smaller for the kids and we all loved it.
Veena Azmanov
Thank you, Madelyn
Kristina
You’re right, this is really easy if you don’t overthink it. Mine turned out really delicious, and I did use eevo rather than rendered fat. Great recipe!
Veena Azmanov
Thank you, Kristina