Matzo ball soup, a cherished staple in Jewish cuisine, is often dubbed “Jewish penicillin” for its soothing qualities. This soul-warming soup features a clear, golden chicken broth brimming with tender vegetables and fluffy matzo balls—dumplings made from matzo meal.
Matzo Ball Soup
4
servings30
minutes40
minutesWhether served during Passover or as a year-round comfort food, its versatility allows for matzo balls that range from light and airy (“floaters”) to dense and hearty (“sinkers”). Garnished with fresh dill or parsley, it’s a dish steeped in tradition and love.
Ingredients
4 large eggs
¼ cup vegetable oil or schmaltz (chicken fat, for authenticity)
1 cup matzo meal
¼ cup seltzer or club soda (optional, for fluffiness)
1 tsp salt
¼ tsp black pepper
1 tsp baking powder (optional, omit for Passover if needed)
8 cups chicken broth (homemade or store-bought)
3 medium carrots, peeled and sliced
3 celery stalks, chopped
1 large onion, diced
2 tbsp fresh dill or parsley, chopped (for garnish)
Salt and pepper, to taste
Directions
- In a bowl, whisk eggs and oil/schmaltz. Stir in matzo meal, seltzer (if using), salt, pepper, and baking powder. Mix until combined.
- Cover and refrigerate for 1 hour (this helps the dough firm up).
- Wet hands to prevent sticking. Roll dough into 1.5-inch balls (makes ~12–16).
- Bring a large pot of salted water or broth to a simmer. Gently drop in matzo balls, cover, and simmer for 25–30 minutes until puffed and tender. Avoid stirring.
- In a separate pot, sauté onion, carrots, and celery in 1 tbsp oil for 5 minutes.
- Add broth, bring to a boil, then reduce heat. Simmer 15–20 minutes until vegetables are tender. Season with salt and pepper.
- Ladle broth and vegetables into bowls. Add 1–2 matzo balls per serving. Garnish with dill or parsley.
