Matzo Ball Soup
Warm up with this comforting classic featuring fluffy, tender matzo balls simmered in a rich, golden chicken broth.
Ingredients
- •4 large eggs
- •1/4 cup neutral oil or melted schmaltz (chicken fat)
- •1 cup matzo meal
- •1/4 club soda or water
- •1 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •8 cups rich chicken stock
- •2 medium carrots, peeled and sliced
- •2 stalks celery, sliced
- •2 tablespoons fresh dill, chopped
Instructions
- 1
In a medium bowl, whisk together the eggs, oil, club soda, salt, and pepper until well combined.
- 2
Add the matzo meal and stir with a fork until a uniform mixture forms without dry lumps.
- 3
Cover the bowl and place it in the refrigerator to chill for at least 30 minutes, allowing the matzo meal to hydrate.
- 4
While the mixture chills, bring the chicken stock, carrots, and celery to a boil in a large pot over medium-high heat, then reduce heat to a gentle simmer.
- 5
Wet your hands slightly with cold water to prevent sticking, and gently roll the chilled matzo mixture into walnut-sized balls, about 1 inch in diameter, without packing them too tightly.
- 6
Drop the matzo balls gently into the simmering chicken soup.
- 7
Cover the pot with a tight-fitting lid and let the soup simmer undisturbed for 20 to 25 minutes until the matzo balls are light, puffed, and cooked through.
- 8
Ladle the hot soup into bowls, making sure each serving gets a few matzo balls and vegetables, and garnish generously with fresh chopped dill.
💡 Chef tips
- Using club soda instead of plain water introduces tiny carbon dioxide bubbles that help make the matzo balls exceptionally light and fluffy.
- Do not remove the lid while the matzo balls are simmering, as the trapped steam is essential for cooking them evenly.
- You can cook the matzo balls separately in salted water if you want to keep the broth crystal clear, then drop them into the warm broth just before serving.
✅ How it should turn out
The finished soup features pillow-soft, perfectly buoyant matzo balls floating in a fragrant, golden chicken broth with tender vegetables and fresh dill.