Matzo Ball Soup
Warm, comforting homemade chicken soup featuring light, fluffy matzo balls that melt in your mouth.
Ingredients
- •4 large eggs
- •1/4 cup neutral oil or melted schmaltz (chicken fat)
- •1 cup matzo meal
- •1/4 club soda or sparkling water
- •1 teaspoon salt
- •8 cups good quality chicken broth
- •3 large carrots, peeled and sliced
- •2 stalks celery, sliced
- •1 small yellow onion, diced
- •2 sprigs fresh dill, chopped
- •Freshly ground black pepper to taste
Instructions
- 1
In a medium bowl, whisk together the eggs, oil or schmaltz, salt, and club soda.
- 2
Stir in the matzo meal until fully incorporated without any dry pockets.
- 3
Cover the bowl tightly and chill in the refrigerator for at least 20 minutes to firm up the mixture.
- 4
While the mixture chills, bring the chicken broth, carrots, celery, and onion to a gentle boil in a large pot, then reduce heat to simmer.
- 5
Wet your hands slightly with cold water and roll the chilled matzo mixture into walnut-sized balls, about 1 inch in diameter.
- 6
Gently drop the matzo balls into the simmering soup broth.
- 7
Cover the pot with a tight-fitting lid and simmer on low heat for 20 to 25 minutes without lifting the lid.
- 8
Ladle the hot soup into bowls, ensuring each serving gets a few fluffy matzo balls and vegetables, then garnish with fresh dill and black pepper.
💡 Chef tips
- Adding club soda or sparkling water to the matzo ball mixture introduces tiny air bubbles that keep the matzo balls light and fluffy rather than dense.
- Do not remove the pot lid while the matzo balls are simmering, as the trapped steam is essential for them to puff up properly.
- You can cook the matzo balls separately in salted boiling water if you prefer a clearer broth, then transfer them into the hot soup just before serving.
✅ How it should turn out
The finished soup is fragrant and golden with tender vegetables, featuring pillow-soft matzo balls that soak up the savory, comforting chicken broth.