Classic Matzo Ball Soup
A comforting, golden chicken soup featuring light, fluffy matzo balls that melt in your mouth.
Ingredients
- •2 large eggs, lightly beaten
- •2 tablespoons schmaltz (rendered chicken fat) or vegetable oil
- •1/2 cup matzo meal
- •1/2 teaspoon kosher salt
- •1/8 teaspoon ground black pepper
- •2 tablespoons sparkling water or seltzer
- •6 cups high-quality chicken stock
- •2 carrots, peeled and sliced into rounds
- •1 celery stalk, sliced
- •1 cup shredded cooked chicken breast
- •1 tablespoon fresh chopped parsley
Instructions
- 1
In a medium bowl, whisk together the eggs, schmaltz (or oil), salt, and pepper until well combined.
- 2
Fold in the matzo meal until just incorporated, then stir in the sparkling water; cover and refrigerate for at least 30 minutes to allow the meal to hydrate.
- 3
While the mixture chills, bring the chicken stock to a gentle simmer in a large pot and add the carrots and celery, cooking for 10 minutes.
- 4
Using wet hands, gently form the matzo mixture into 8 small, loose balls, being careful not to pack them too tightly.
- 5
Drop the matzo balls into the simmering soup, cover the pot tightly with a lid, and cook for 20 minutes without lifting the lid.
- 6
Stir in the shredded chicken and fresh parsley, then serve immediately while hot.
💡 Chef tips
- The secret to fluffy matzo balls is to handle the mixture gently; do not over-compress them when rolling.
- Adding sparkling water introduces tiny air bubbles that help the matzo balls expand and stay light during cooking.
- You can prepare the soup base a day in advance, but cook the matzo balls fresh just before serving to ensure the best texture.
✅ How it should turn out
The soup should be clear and fragrant with a rich chicken flavor, while the matzo balls should be tender, light, and slightly swollen.