Matzo Ball Soup


Matzo Ball Soup: A Timeless Comfort in Every Bowl


Matzo Ball Soup, often referred to as “Jewish Penicillin,” is a cherished classic known for its comforting and nurturing qualities. With its rich, flavorful broth and tender matzo balls, this soup has the power to soothe both body and soul. Whether it’s a chilly day, a family gathering, or simply a desire for a warm and satisfying meal, Matzo Ball Soup brings a taste of tradition to your table. Join us as we explore this heartwarming recipe that has been a beloved comfort food for generations.


For the Matzo Balls:

  • 1 cup matzo meal
  • 4 large eggs
  • 1/4 cup vegetable oil or schmaltz (rendered chicken fat)
  • 1/4 cup chicken or vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Extra matzo meal, for rolling

For the Soup:

  • 8 cups chicken broth (homemade or store-bought)
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh dill, chopped, for garnish (optional)


Prepare the Matzo Balls:

  1. In a mixing bowl, combine the matzo meal, eggs, vegetable oil or schmaltz, chicken or vegetable broth, salt, black pepper, and optional seasonings (garlic powder, onion powder, and fresh parsley).
  2. Mix the ingredients until well combined. The mixture should be thick and sticky.
  3. Cover the bowl and refrigerate it for at least 30 minutes, allowing the mixture to firm up.
  4. After chilling, wet your hands and shape the mixture into 1-inch balls, rolling them in extra matzo meal to prevent sticking. Place the matzo balls on a plate or baking sheet as you go.

Simmer the Matzo Balls: 5. In a large pot, bring salted water to a boil. Reduce the heat to a gentle simmer.

  1. Carefully drop the matzo balls into the simmering water. Cover the pot and let them cook for about 30-40 minutes, or until they are tender and have expanded in size.
  2. Remove the cooked matzo balls with a slotted spoon and set them aside. They will be added to the soup later.

Prepare the Soup: 8. In a separate large soup pot, bring the chicken broth to a simmer over medium heat.

  1. Add the sliced carrots, celery, chopped onion, minced garlic, and bay leaf to the simmering broth.
  2. Season the soup with salt and black pepper to taste.
  3. Let the soup simmer for about 20-25 minutes, or until the vegetables are tender and the flavors meld together.

Assemble and Serve: 12. Carefully add the cooked matzo balls to the simmering soup. Let them heat through for a few minutes.

  1. Ladle the Matzo Ball Soup into serving bowls, making sure each bowl has a generous portion of matzo balls, vegetables, and broth.
  2. Garnish with chopped fresh dill if desired.

Cook’s Notes:


  • Schmaltz (rendered chicken fat) is a traditional ingredient that adds rich flavor to matzo balls. However, vegetable oil can be used as a substitute.
  • Matzo meal can typically be found in the kosher section of most grocery stores.
  • Be gentle when shaping the matzo balls; avoid packing them tightly to ensure a light and fluffy texture.
  • Matzo Ball Soup is often enjoyed during Jewish holidays, especially Passover, but it’s a comforting dish year-round.

  Matzo Ball Soup is more than just a delicious bowl of warmth; it’s a timeless comfort that transcends generations. With its fluffy matzo balls, flavorful broth, and tender vegetables, this soup is a testament to the enduring power of homemade comfort food. Whether you’re enjoying it as a cherished family tradition or discovering it for the first time, Matzo Ball Soup brings a taste of comfort and tradition to every bowl. Ladle out a serving, savor the flavors, and let it warm both your heart and soul.


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