A traditional Jewish comfort food, Matzo Ball Soup features fluffy matzo balls simmered in a savory chicken broth with carrots, celery, and herbs. Perfect for Passover, cold days, or when you need a bowl of nourishing warmth.
In a medium bowl, whisk together eggs, schmaltz (or oil), chicken broth, salt, pepper, and baking powder.
Stir in matzo meal until fully combined. Mix in herbs if using.
Cover and refrigerate for 30–60 minutes. This allows the mixture to firm up.
In a large stockpot, place the chicken, onion, garlic, carrots, celery, parsnip (if using), bay leaf, and herbs.
Cover with water and bring to a boil. Skim off any foam that rises to the top.
Reduce heat and simmer uncovered for 45–60 minutes.
Season with salt and pepper to taste.
Bring a large pot of salted water or broth to a gentle boil.
With wet hands, form the chilled matzo mixture into golf ball-sized balls.
Carefully drop the balls into the pot. Cover tightly and reduce to a simmer.
Cook for 30–40 minutes without lifting the lid. They’ll puff up and float when done.
Strain the broth if desired (remove solids or shred chicken to serve).
Place 1–2 matzo balls in each bowl.
Ladle hot broth and vegetables over the top.
Garnish with fresh dill or parsley.
Challah bread with salted butter
Israeli salad with cucumber, tomato, and lemon
A light white wine like Sauvignon Blanc or a citrusy herbal tea
A crisp sparkling water with lemon for balance
Schmaltz adds authenticity and rich flavor, but vegetable oil works for a kosher-parve version.
Fluffy or dense? Baking powder and less matzo meal = fluffier. Skip baking powder for denser, chewier matzo balls.
Freeze-friendly: Cooked matzo balls and broth freeze well separately.
For vegetarian variation, use a rich veggie broth and skip the chicken.
Add noodles or rice to stretch leftovers into another meal.
6 servings