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Matzo Ball Soup Recipe

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3.9 from 71 reviews

This classic Matzo Ball Soup recipe features tender, fluffy matzo balls made from eggs, vegetable oil, and matzo meal, simmered in a flavorful chicken stock with fresh carrots and parsley. A comforting traditional Jewish dish perfect for family meals or holiday celebrations.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings

Ingredients

Matzo Balls:

  • 4 eggs
  • ¼ cup (54.5 ml) vegetable oil
  • 7 tablespoons water
  • 1 cup (140 g) matzo meal
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground black pepper

Soup:

  • 2 quarts (1892.71 ml) chicken stock
  • 3 small carrots, peeled and thinly sliced
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Prepare the Matzo Ball Mixture: In a medium bowl, whisk together the eggs, vegetable oil, and water until combined. Gradually stir in the matzo meal, salt, and black pepper until you form a thick, sticky dough. Cover and chill the mixture for about 30 minutes to help the matzo meal absorb the liquid and firm up.
  2. Shape the Matzo Balls: With wet hands, form the chilled dough into small balls about the size of a walnut. Be careful not to pack them too tightly to keep the matzo balls light and fluffy.
  3. Cook the Matzo Balls: Bring a large pot of salted water to a gentle boil. Carefully drop the matzo balls into the simmering water. Cover the pot and simmer for about 30 to 40 minutes, or until the matzo balls are cooked through and have expanded in size.
  4. Prepare the Soup: In a large pot, bring the chicken stock to a simmer. Add the sliced carrots and cook until tender, about 10 minutes. Stir in the chopped parsley and season with additional salt and pepper if desired.
  5. Combine and Serve: Using a slotted spoon, transfer the cooked matzo balls to the soup pot. Let them warm through in the broth for a few minutes. Ladle the soup with matzo balls into bowls and serve hot, garnished with extra parsley if desired.

Notes

  • Chilling the matzo ball mixture helps to keep the matzo balls from falling apart during cooking.
  • Simmer the matzo balls gently rather than boiling to keep them light and fluffy.
  • You can prepare the matzo balls ahead of time and refrigerate before cooking.
  • For a vegetarian version, substitute chicken stock with vegetable broth.
  • Adding fresh dill or celery can add extra flavor to the soup.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Jewish

Find it online: https://allyumcooks.com/matzo-ball-soup-recipe/